Quick No Knead Whole Wheat Bread

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.

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.

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.”

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.

• Large Mixing Bowl
• Danish Dough Hook
• Pastry Mat
• Dutch Oven
• Parchment Paper
• Chicago Bread Cutting Knife

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.

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.