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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!

Top view of no knead whole wheat bread in a dutch oven

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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.

Vertical View of No Knead Whole Wheat Bread in a White Dutch Oven

What I Love About This No Knead Whole Wheat Bread

  • It’s a delicious 100% whole-grain bread
  • Requires only a few ingredients
  • Fun to make with very little work
  • I get to use my favorite tool, the Danish Dough Hook
  • The rounded country loaf shape is perfect for cozy meals

raw ingredients and Danish Dough Hook

My Favorite Bread Tool

Besides my stand mixer, which you don’t need for no-knead bread, my second favorite tool is the Danish Dough Hook. A recent find, I’ve fallen in love with this inexpensive odd tool.

It quickly and thoroughly mixes dough, bread, or otherwise. Almost like magic, with a few turns, it incorporates the ingredients into a shaggy dough, with almost no effort.

You can find them in most home goods stores. I purchased mine at Amazon. They come in varying sizes.

Closeup horizontal view of sliced no knead whole wheat bread

No Knead Whole Wheat Bread Ingredients

This simple list of ingredients will make the most delicious whole-wheat bread. The exact measurements are in the recipe card below.

  • Whole wheat flour: I like stone-ground, and white whole wheat works great too).
  • Oats: Rolled old-fashioned oats are most often stocked in my pantry, so it’s the most common oats I use when making this recipe. But I also enjoy using steal-cut oats and even Scottish oats too.
  • Salt: I prefer sea salt for flavor, but table salt is fine too.
  • Quick or Instant Rise Yeast: If using active dry yeast, dissolve it in 1/2 cup of the warm water below, along with the honey.
  • Honey: for flavor and to activate the yeast
  • Warm water: How warm should the water be? Fleischmann’s Yeast says, “100°–110°F is the ideal temperature for Active Dry Yeast. 120°–130°F is the ideal temperature for RapidRise and Bread Machine Yeast.”
Top view of No Knead Whole Wheat Bread in Dutch Oven

Kitchen Tools I Use to Make No Knead Bread

The following affiliate links are to products at Amazon which may result in a small referral credit to us.

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.

Steps to Making No Knead Whole Wheat Bread
  1. Whisk together the raw ingredients. Add water and honey until the dough is combined into a shaggy dough. Cover and let rise in a warm place until covered with bubbles; about 4 hours.
  2. 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 oven-proof Dutch Oven. Cover loosely with plastic wrap and let rise for 1 hour.
  3. Remove plastic wrap, cover with the lid, and bake for 30 minutes. Then remove the lid and bake for 15 to 30 minutes or until the loaf is beautifully browned. Cool on a rack.

Sliced No Knead Whole Wheat Bread

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Vertical View of No Knead Whole Wheat Bread in a White Dutch Oven

Quick No Knead Whole Wheat Bread

Yield: 12 servings
Prep Time: 5 hours
Cook Time: 40 minutes
Total Time: 5 hours 40 minutes

This quick and easy No Knead Whole Wheat bread is a delicious bread I make often. With a moist and tender crumb, sweetened with honey, it's a go-to no-knead bread recipe at our house.

Ingredients

  • 3 cups whole wheat flour
  • 1/2 cup steel-cut oats
  • 2 teaspoons salt
  • 1 package quick-rise yeast
  • 2 tablespoons honey
  • 1 3/4 cup water

Instructions

  1. 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. Cover with plastic wrap; let the dough rise in a warm place until covered with bubbles, about 2 hours.
  2. 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. Place the dough into a 5 x 9-inch loaf pan or a parchment-lined oven-proof Dutch Oven. Cover loosely with plastic wrap and let rise in a warm place for 1 hour.
  3. Meanwhile, preheat the oven to 375 degrees F.
  4. Remove plastic wrap; cover with the lid and bake for about 30 minutes. Remove the lid and continue to bake another 10 to 30 minutes, or until beautifully browned. Remove bread from the pan and let cool completely before slicing.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 355mgCarbohydrates: 29gFiber: 4gSugar: 3gProtein: 5g

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11 Comments

  1. Did not rise. Your first details say let rise for 4 hours, but down below in instructions it says let rise 2 hours.

  2. 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?

    1. 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.

  3. 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!

    1. 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.

  4. 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!

    1. 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!

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