No Knead (Whole Wheat) Artisan Bread

top view of a full loaf of no knead bread sitting in a dutch oven.

No Knead (Whole Wheat) Artisan Bread

Course: Bread and Baked Goods

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 172cal

Author: Ashley Fehr

This hearty, chewy, No Knead Bread comes together in just minutes! It sits on the counter to rise and bakes up with a perfectly golden crust that is great for dipping. It's so easy and perfect for beginner bakers!

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US Customary - Metric

Ingredients

3-4 cups all purpose flour* (plus more for shaping)
1½ cups warm water
2 tsp salt
1 tsp yeast

Instructions

Combine 2 1/2 cups flour, water, salt and yeast in a large mixing bowl using a wooden spoon. Continue adding flour (up to 4 cups total) until a shaggy dough forms. It should still be very sticky and soft.
Cover tightly with plastic wrap and let sit on the counter to slow rise for 12-24 hours. The dough will rise nicely but still be sticky.
When the dough has risen, preheat the oven and a dutch oven (or any casserole dish with a tight-fitting lid) to 450 degrees F. Make sure that your dutch oven preheats for 30 minutes for a crusty loaf (for a less crusty loaf, you can leave the dutch oven out until baking).
On a well-floured surface, turn out the dough and shape it into a ball. Use a bit of flour to shape a ball. Lift and pull the dough into the middle as shown in the step-by-step pictures. Place your dough ball onto a lightly floured piece of parchment paper. Cover it lightly with plastic wrap or a towel and let the dough rest while your dutch oven preheats.
Once your dough has rested and your dutch oven is preheated, add your ball of dough to the dutch oven (right on the parchment paper) and cover it with the lid.
Bake at 450 degrees F for 20 minutes. After 20 minutes, remove the lid and bake for 10-15 minutes until golden brown.

Notes

*Flour: You can use all-purpose, whole wheat, or a combination. 100% whole wheat will result in a heavier loaf.
Crust: This artisan bread has quite a crusty exterior, and we love it. If you prefer a softer crust, you can reduce the oven temperature to 400 degrees (although you may need to bake it a little longer) and not preheat the Dutch oven. If you have baked it and you would like the crust to soften, place it in a plastic bag, sealed, overnight.
Storage: Store this no-knead bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Allow it to cool to room temperature completely before putting it in the fridge.

Nutrition