Quick No Knead Whole Wheat Bread
This no knead whole wheat bread is a simple Dutch oven loaf with a crisp crust and tender, lightly sweetened crumb. Made with pantry staples and minimal hands-on time, it’s an easy way to enjoy homemade whole wheat bread any day of the week.
Servings: 12 servings
Calories: 139kcal
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.
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.
Nutrition
Serving: 1g | Calories: 139kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 355mg | Fiber: 4g | Sugar: 3g