If you’re new to No Knead Bread, you’ve come to the right place. And if you’re already in love with it, then let’s share our excitement and have a big ‘ol virtual party for the best thing to happen to bread since slicing. (I know, I know… I’m hilarious 😉 )
I call all of my No-Knead Bread recipes “Unreal”. Maybe that’s not the most descriptive or specific word, but I honestly couldn’t think of anything more accurate to describe the whole process. I’m pretty sure “Unreal” was the first word out of my mouth after the first loaf of No-Knead I ever baked.
It has been a long time since that first loaf. But I still remember reading and RE-READING the instructions. So. Many. Times. I just couldn’t believe that such a measly little ingredient list was going to magically turn into ANYTHING edible. And I certainly never dreamed it would transform into a perfect, impressive, awe-inspiring loaf of the best bread I’ve ever tasted.
What’s this No Knead Craze all about?
No-Knead Bread has taken the internet by storm the last while. Covid turned millions of people into instant bread bakers. Hence the world wide yeast shortage of 2020. My neighbors, friends, and I literally scoured grocery stores all over the city and updated each other on availability or bought each other jars if we ever found some. It was actually a really cool collective effort during a (still) strange time that could have been more isolating if not for so many bright spots like that.
Covid aside, the No-Knead Craze has been all about this magic bread that requires about 5 minutes of effort and a little patience for the perfect, crusty loaf. It’s literally the kind of bread you pay $10/loaf for at the Farmer’s Market, for about 50 cents worth of ingredients.
Are all No-Knead Breads the same?
Yes and no. There are many variations in flours, ratios, mix-ins, and yeasts. I find each flour needs its own particular amount of water to reach the right consistency. And white and whole wheat recipes are definitely not interchangeable. (For Unreal Crusty White No-Knead Bread see here.)
Most importantly, recipes vary a lot when it comes to preparation. A No-Knead Bread with kneading? Believe it or not, they exist! But this is not one of those recipes!
Unread Whole Wheat No-Knead Bread lives up to its name – No Kneading involved.
What are the steps to Unreal No Knead Bread?
- Mix all ingredients in a bowl and cover with plastic wrap.
- Let the bowl sit overnight, preferably in a somewhat warm place. (In the winter I let mine sit overnight in the oven – the oven is turned off.)
- The next day when ready to bake, take your dough out of the oven and put your empty Dutch Oven IN the oven. Preheat your oven to 450 F.
- While your oven preheats, turn your dough out onto a floured piece of parchment, score the top, and cover with the same plastic wrap that was on the bowl.
- When your oven is up to temperature, take the Dutch Oven out, carefully place the parchment with the dough on it inside, replace the lid on top, and put it all back into the oven.
- Bake at 450 F for 30 minutes.
- At 30 minutes, take the lid off and bake for another 17-20 minutes, or until golden dark-ish brown.
- Bon Appetit! Though, you might want to let it cool down just a touch before digging in. I know, it’s hard to wait when the smell is THAT GOOD!
Congratulations, you just made Unreal No Knead Bread and your entire home smells like a fresh bread bakery. Amazing, right?
Unreal No Knead Bread – Whole Wheat is:
- Rich and flavorful
- Dense and hearty
- Perfect for scooping, slopping, and dipping in your favorite soups
- A mouth-watering sidekick to any salad (the reason we order salad is for the side of bread, right?)
- Easy, inexpensive, and mostly hands-off work – the best kind!
What should I serve my Unreal Whole Wheat No-Knead Bread with? I’m so happy you asked!
- Vegan Caesar Salad
- Sweet Potato Vegetable Soup
- Apple Spinach Salad with Tahini Dressing
- Breakfast, Lunch and Dinner 🙂
So here it is, our Unreal Whole Wheat No-Knead Bread. If you make this bread, show us in the comments below! We hope you love it as much as we do! Enjoy!
No Knead Whole Wheat Bread
- dutch oven or pot with a lid that is oven safe to 450°F
- parchment paper
- Mixing bowl and spatula
- Measuring cups and spoons or a kitchen scale
- 4½ cups whole wheat flour 640g – check label to ensure "germ and bran" are intact for a true whole grain bread
- 2 cups room temperature water 460g
- 2 tsp sea salt
- ¾ tsp active dry yeast *or instant yeast
Preparing the Dough 12-20 hours before baking
- sift flour and salt into mixing bowl
- add active dry yeast and stir gently to combine
- add water and stir until dough forms
- continue to fold dough in the bowl with a spatula until well combined and no dry flour remains
- cover with plastic wrap and leave on the counter for 12-20 hours (dough will be ready to bake anytime after 12 hours)
Baking the Bread 12-20 hours AFTER preparing the dough
- preheat oven to 450°F with the empty dutch oven or pot inside (lid on)
- use a spatula to loosen the dough from the sides of the mixing bowl (it will be sticky!)
- transfer it to a piece of parchment paper, folding it into itself as you go to keep a high round shape as much as possible
- score the top of the bread with a knife
- remove the empty dutch oven or pot from your baking oven
- place the dough on parchment into the prewarmed dutch oven
- bake at 450°F for 30 minutes with the lid on
- remove the lid and bake an additional 17-20 minutes until top of the bread is rich and browned
- remove from the oven and take the loaf carefully out of the dutch oven (have a cutting board ready to gently dump it out so you don't have to touch the hot bread)
- let cool 10-20 minutes before slicing
- serve warm or let cool and store in freezer for up to 1 month in an airtight container (if storing in the freezer, slice first so you can remove one piece at a time – it toasts up nicely!)
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