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Homemade No-Knead Whole Wheat Dutch Oven Bread photo

No-Knead Whole Wheat Dutch Oven Bread

This No-Knead Whole Wheat Dutch Oven Bread is SO SIMPLE! Just mix, let it rise, and bake for a crusty, delicious loaf.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 500 grams whole wheat flour (approximately 3 cups)
  • 2 teaspoons kosher salt
  • 1 teaspoon dry active yeast
  • 2 cups warm water (between 100-115°F)

Equipment

  • Large Mixing Bowl
  • Wooden spoon or spatula
  • Clean kitchen towel or plastic wrap
  • Dutch oven
  • Parchment paper

Method
 

Instructions:
  1. Step 1: In a large mixing bowl, combine the whole wheat flour, kosher salt, and dry active yeast. Stir them together until well mixed.
  2. Step 2: Gradually add the warm water to the dry mixture. Use a wooden spoon or spatula to stir until a shaggy dough forms.
  3. Step 3: Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise at room temperature for 12 to 18 hours.
  4. Step 4: About 30 minutes before you’re ready to bake, preheat your oven to 450°F (232°C). Place your Dutch oven inside to heat up.
  5. Step 5: Once the dough has risen, turn it out onto a well-floured surface. Shape it into a round loaf.
  6. Step 6: Place the shaped dough onto a piece of parchment paper. Cover and let it rest for about 30 minutes.
  7. Step 7: Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it inside. Bake for 30 minutes, then remove the lid and bake for an additional 15 to 20 minutes.
  8. Step 8: Once baked, let the bread cool on a wire rack for at least 30 minutes before slicing.

Notes

  • For best results, use quality whole wheat flour.
  • Don’t rush the rising process for better flavor.
  • Store leftovers in a paper bag at room temperature for up to three days.