No one will believe that this rustic no-knead whole-wheat bread is so simple to make. It comes together in minutes, and although the rising time is longer than for typical breads, the results are wonderfully rewarding.
For years I broke a fast with the same easy spread: bagels and eggs. That was my husband’s favorite, and I appreciated the simplicity. One year I also baked a small loaf of bread alongside the bagels. The bagels remained untouched while the fresh loaf disappeared—so a new tradition began.
There are several approaches people use to bake this style of no-knead whole-wheat bread. Common methods include:
- Preheating a sturdy (non-disposable) cookie sheet, then placing the raw loaf on the hot sheet to bake.
- Preheating a Dutch oven and baking the loaf inside it for a steamy, enclosed environment.
- Placing the dough in a cold Dutch oven and letting it heat up as the oven warms.
- Using a water bath or adding steam to the oven while the bread bakes. Many bakers prefer this for crust development, though I’ve found the difference subtle.
This recipe is straightforward, but like many breads it can take a few attempts to master. Don’t be discouraged if your first loaf isn’t perfect—bread can be temperamental, and each bake teaches you something new.
If you prefer a visual guide, there’s a video of the recipe available on YouTube.
No-Knead Whole-Wheat Bread
Ingredients
- 3 cups whole-wheat flour
- 1 tsp yeast
- 1 tsp salt
- 1 Tbsp honey
- 1½ cups very lukewarm water
- Sesame seeds, for topping (optional)
Instructions
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Mix all ingredients except the sesame seeds in a bowl or a large container with a lid until combined. Do not overmix; the dough will look very different from enriched bread dough.
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Cover the bowl or container and let the dough rise for at least 6 hours or up to overnight. If using a container with a lid, leave it slightly ajar so the dough can release some air—avoid sealing it completely airtight.
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When you’re ready to bake, preheat the oven to 450°F. Generously flour your hands and the top of the dough. Gently lift the dough from the bowl and shape it into a smooth ball by folding the edges underneath—do not knead, which will deflate the dough.
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Place the formed loaf on a lined, sturdy cookie sheet or into a Dutch oven. Score the top with a very sharp knife and sprinkle with sesame seeds if desired. Bake for about 30 minutes, or until the crust is a deep golden brown.
Recipe by Faigy Murray