Description
A simple no-knead whole wheat bread recipe that requires minimal effort and time but yields a flavorful, crusty loaf with a tender crumb. This bread combines all-purpose and whole wheat flours and is baked in a Dutch oven for a perfect crust.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour (265 grams)
- 1 ⅓ cups Whole wheat flour (175 grams)
- ¼ tsp Instant yeast (1 gram)
- 2 tsp Kosher salt (10 grams)
Wet Ingredients
- 1 ½ cups Lukewarm water (350 grams)
Instructions
- Mix the dough: In a large bowl, combine all-purpose flour, whole wheat flour, instant yeast, and kosher salt. Add lukewarm water and stir with a fork, wooden spoon, or mixer until the mixture forms a shaggy dough with all the flour hydrated. Avoid overmixing.
- Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours, until the surface is dotted with bubbles indicating fermentation.
- Form the dough: Turn the dough out onto a lightly floured surface; it will be sticky and wet. Gently fold the dough like an envelope, turn 90 degrees, and repeat to form a tight ball with a seam on the bottom.
- Transfer to the basket: Place the dough seam-side up in a well-floured banneton basket or a bowl lined with a floured towel. Cover with a towel and let it rise for another 1-2 hours.
- Preheat and prepare: Thirty minutes before baking, preheat your oven to 475°F (240°C) with a Dutch oven inside. When ready, remove the Dutch oven and lid carefully. Flip the dough onto parchment paper or a silicone baking mat and optionally score the surface.
- Bake: Lift the edges of the parchment paper and place the dough ball into the Dutch oven. Cover with the lid and bake for 30 minutes.
- Brown the crust: After 30 minutes, remove the lid and bake the bread for another 15-20 minutes to develop a golden brown crust. Remove the loaf and cool completely on a wire rack before slicing.
Notes
- Use lukewarm water to activate the yeast properly.
- Do not overmix the dough; it should remain shaggy and loose.
- Using a Dutch oven traps steam, which helps form a crispy crust.
- Allow the bread to cool completely before slicing to maintain texture.
- Scoring the bread is optional but helps control the expansion during baking.
- The rising times can vary depending on room temperature; longer rising produces more flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
