Quick No Knead Whole Wheat Bread
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This quick and easy No Knead Whole Wheat Bread is a delicious loaf I make often. With a moist and tender crumb sweetened with honey, it's my go-to, no-knead Dutch oven bread recipe!
While no-knead bread recipes can take up to 14 hours to make, this loaf is made in less than half that time. And time is always precious.
Recipe Overview
- Prep Time: 5 minutes hands-on + rising time
- Rise Time: 3-5 hours total (bulk + final rise)
- Cook Time: 40-50 minutes
- Total Time: 4-6 hours
- Servings: 12 slices / 1 loaf
- Tools: Dutch oven or heavy oven-safe pot, mixing bowl, parchment paper
What I Love About This Whole Wheat Bread
- It's a delicious 100% whole-grain bread with a hearty, nutty flavor
- Made with just a handful of simple pantry ingredients
- No kneading required - perfect for relaxed, low-effort baking
- Mixed easily with a Danish dough hook or wooden spoon
- The rustic, round loaf is ideal for cozy meals, toast, and sandwiches
If you're new to breadmaking, refer to my Bread Making Troubleshooting Guide for answers to common questions.
Jump to:
Ingredients
This simple list of ingredients makes a delicious, hearty whole wheat bread. Exact measurements are in the recipe card below.
- Whole wheat flour: Stone-ground whole wheat gives the most flavor, but white whole wheat works beautifully too.
- Oats: Old-fashioned rolled oats are my go-to, but steel-cut or Scottish oats also work well for added texture.
- Salt: Sea salt adds great flavor, though regular table salt works just fine.
- Quick or instant-rise yeast: If using active dry yeast, dissolve it first in ½ cup of the warm water along with the honey.
- Honey: Adds gentle sweetness and helps activate the yeast.
- Warm water: Temperature matters. Water should be 100-110°F for active dry yeast and 120-130°F for rapid-rise yeast.
How to Make Quick No Knead Whole Wheat Bread
Step-by-step instructions are in the recipe card below, but here is a quick overview with images.
- Step 1: Whisk together the raw ingredients.
- Step 2: Add water and honey until the dough comes together into a shaggy mass.
- Step 3: Cover and let rise in a warm place until covered with bubbles; about 4 hours.
- Step 4: Using a fork, turn the dough onto a lightly floured surface. With floured hands, deflate the dough and fold it over onto itself twice. The dough will still be a little sticky. Shape the dough into a domed circle and place it in a parchment-lined bowl or container. Cover loosely and let rise for 1 hour.
- Bake: Preheat the oven to 375F with the baking Dutch oven inside. When the dough has risen, score the top with a lame or sharp knife. Then, carefully transfer the parchment and dough into the hot pan. Cover and bake for 30 minutes. Remove the lid and bake for 15 to 30 minutes more, or until the loaf is beautifully browned. Cool on a rack.
Variations & Tips
- Half whole wheat option: For a slightly lighter crumb, you can use half whole wheat flour and half all-purpose flour as in our Honey Whole Wheat Bread recipe. This is a great option if you're new to baking with 100% whole wheat.
- Seeded whole wheat bread: Add 2-3 tablespoons of sunflower seeds, pumpkin seeds, flaxseed, or sesame seeds to the dough for extra texture and flavor.
- Adjusting hydration: Whole wheat flour absorbs water differently depending on how it's milled. If the dough feels very stiff, add 1-2 tablespoons of additional warm water. The dough should be soft and slightly sticky.
- Crust preference: For a crisper crust, remove the Dutch oven lid for the final 15-20 minutes of baking. For a softer crust, shorten the uncovered baking time slightly.
- Shaping tip: This is a rustic loaf - don't worry about perfection. A gently shaped round loaf will bake up beautifully.
Recipe FAQ's
See my Bread Making Troubleshooting Guide for more answers to common questions!
Whole wheat bread naturally has a heartier texture than white bread. Dense bread is often caused by too little hydration, under-proofing, or cooler room temperatures. Make sure the dough is soft and slightly sticky and allow enough time for both rises.
Yes. You can bake the bread on a preheated baking stone or heavy baking sheet. For steam, place a small oven-safe pan with hot water on the lower rack during the first part of baking.
Absolutely. Dissolve the active dry yeast in ½ cup of the warm water along with the honey before adding it to the dry ingredients.
The loaf should be deeply golden brown and sound hollow when tapped on the bottom. An internal temperature of about 200-205°F indicates doneness.
Yes. Small seeds like flax, sesame, or sunflower seeds work especially well. Stir them in with the dry ingredients before adding the water.
Kitchen Tools I Use to Make No Knead Bread
A heavy Dutch oven traps steam as the bread bakes, helping create a crisp crust and tender interior without any extra steps.
Other Bread Recipes You Might Like
- Irish Soda Bread with Buttermilk and Raisins
- Whole Wheat Irish Soda Bread (So delicious!)
- Simple Oatmeal Sandwich Bread
- Slow Cooker Whole Wheat Bread
- Homemade Pizza Dough
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Quick No Knead Whole Wheat Bread
Equipment
Ingredients
- 3 cups whole wheat flour
- ½ cup steel-cut oats
- 2 teaspoons salt
- 1 package quick-rise yeast
- 2 tablespoons honey
- 1 ¾ cup water
Instructions
- Making the Dough: Whisk together the flour, oats, salt, and yeast in a large bowl. Add water and honey, stirring with a wooden spoon or Danish Dough Hook, until the ingredients are combined. The dough will be very sticky.
- First Rise: Cover and let the dough rise in a warm place until covered with bubbles, about 2 hours.
- Shaping: Using a fork, turn the dough onto a lightly floured surface. With floured hands, deflate the dough and fold it over onto itself twice. The dough will still be a little sticky. Shape the dough into a rectangle if making in a loaf pan. If making a round country loaf, shape it into a domed circle.
- Second Rise: Place the dough into a parchment-lined bowl or container, or a 9 X 5-inch loaf pan. Cover loosely with plastic wrap and let rise in a warm place for 1 hour.
- Preheat the Oven and Pan: Meanwhile, preheat the oven to 375℉ with the Dutch oven inside to heat.
- Bake: Uncover the dough and score the top of the loaf with a bread lame or sharp knife to retain its shape while baking. Then remove the heated pan from the oven and vary carefully transfer the dough, using the parchment paper as handles, to the hot pan. Cover and bake for 30 minutes. Remove the lid and continue baking for 10-15 minutes longer, or until the crust is beautifully golden and the temperature is 190℉-200℉ on an instant-read thermometer. Remove bread from the pan and let it cool completely before slicing.
Video
Notes
- Whole wheat flour: Whole wheat flour absorbs more water than all-purpose flour. If your dough feels stiff or dry, add 1-2 tablespoons of warm water until it's soft and slightly sticky.
- Yeast choice: Instant or rapid-rise yeast can be mixed directly with the dry ingredients. If using active dry yeast, dissolve it first in ½ cup of the warm water with the honey.
- Rise time: Rising times can vary depending on room temperature. Look for visible bubbles and a noticeable increase in volume rather than watching the clock.
- Dutch oven tip: Preheating the Dutch oven helps create steam as the bread bakes, producing a crisp crust and well-risen loaf.
- Cooling: Allow the bread to cool completely before slicing to prevent a gummy texture inside the loaf.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did not rise. Your first details say let rise for 4 hours, but down below in instructions it says let rise 2 hours.
My first mix of the dough looked more like the second mix, was more formed, not so shaggy and wet as yours. I followed the recipe to the letter. Should I have added more water?
Hi Christie, certain whole wheat flours will absorb more moisture than others. Do add more water if necessary. I’m making this today too using a locally milled whole wheat flour. I needed to add additional water as well. I’ll make a note of that in the recipe.
Hi,
Is the dutch oven covered while baking the bread?
I would think not, but the photo looks like a lid has just been taken off.
Thanks!
Hi Dinah, Yes, the bread is covered. I like to bake for about 30 minutes with the cover on. Then remove the cover and bake the last 10 minutes or so uncovered.
Placed the dough in an unlined loaf pan. Doh! Be sure to use parchment paper for your loaf pan, too!
I've been looking for a good no-knead whole wheat bread, and this is excellent! When I feel like multigrain bread, I sub out some of the whole wheat with sunflower seeds, small amounts of rye, cornmeal, etc. My new favorite recipe. Thanks!
I'm so glad you liked it and I love your substitutions! Bread is such a wonderful thing to bake and when you can make it your own, it's even better. Thank you for letting me know!
I've been trying to make bread during this crazy time. This was going to be my final try. I opted for yours because the recipe didn't call for AP flour. I wasted a 32oz pkg on two failed bread attempts. So Wheat it was.
Mine rose FAST and huge. I did take the lid off after the 40 minutes and let it cook for another 10 to get a bit chewier crust. But, my kids loved it!
Thank you. I've been redeemed by your recipe. I can make bread!
The oats are dry - uncooked!
Are the steel cut oats raw or do you cook them.
Hi Holly! The oats are dry and uncooked.