Whole Wheat No-Knead Bread

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Author: Delphine Fortin
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Yield: 1 bread 1x
Category: Breads & Brioches

Based on the easy classic no-knead bread recipe, this whole wheat version tastes like artisan bread with no effort. Learn how to master this bread yourself!

Ingredients

Scale

2 cups (240g) all-purpose flour
1 cup (115g) whole wheat flour
1½ teaspoon salt
½ teaspoon instant yeast
1½ cups (360 ml) room temperature water

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Instructions

In a large mixing bowl, whisk the flours, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight (about 12 hours) at room temperature.
In the morning, preheat the oven to 450°F (230°C) and place a 4 to 6-quart heavy covered pot (cast iron, enamel or ceramic) inside, until you reach the desired temperature, or ideally for 30 minutes.*
Once the oven is hot, remove the covered pot, and carefully line with parchment paper (be careful, it’s hot!). Gently scrape the dough from the bowl, shape onto a ball with your hands and place in the pot (the dough will look a little bit sticky and messy but it’s normal, just let it be). Sprinkle some flour on top, and place in the oven with the lid on for 30 minutes. Remove the lid, and bake for another 10-15 minutes to get the outside crust golden brown and crispy. Transfer onto a cooling rack, and let cool. It’s done!

Notes

*If you really have no time, I sometimes skip this part and it works too. Just remember that it’s better if you follow this step but you don’t necessarily have to.

NOTE: this bread doesn’t last long as it dries out quickly. It is best eaten fresh, ideally same day of baking or at the latest the day after.