No-Knead Whole Wheat Bread That's Better Than the Bakery (So Easy!)

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is a healthier whole grain option.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a similar sweetness with a unique flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative for baking.

Measure out 500 grams of whole wheat flour using a kitchen scale.

Add 2 teaspoons of kosher salt and 1 teaspoon of instant yeast to the flour and whisk to combine.

Pour in 2 cups of warm water (between 100-115°F) and mix until a shaggy dough forms.

Cover the bowl and let the dough rest at room temperature for at least 8 hours or up to 18 hours.

After resting, the dough should be bubbly and foamy.

Preheat the oven to 450°F and place a round Dutch oven (3.5 to 6 quarts) inside to heat.

Lightly flour a surface and turn the dough out onto it, shaping it into a circle without overworking it.

Let the shaped dough rest for 15-20 minutes while the oven preheats.

Carefully remove the hot Dutch oven from the oven and lift the dough using parchment paper, placing it into the Dutch oven.

Cover with the lid and bake for 30 minutes.

Remove the lid and bake for an additional 20 minutes until golden brown.

Use the parchment paper to lift the bread out of the Dutch oven and place it on a cooling rack.

Let the bread cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens