whole wheat no knead bread recipe

I found a better way to make my 100% whole wheat no knead bread. I’m using the same ingredients but I recently found that you don’t always need the resting period for no knead breads while the oven heats up so I tried it with this whole wheat version and it turned out great. And it saves time. I plan to experiment with all my other no knead breads and will report back on each one if they are just as good without the resting time.

I get the best result in my 3 1/2-quart Dutch oven so the bread can not spread too much. Keep in mind that this is a heavier, more dense loaf than the original white flour version but if you want an easy, healthy, high fiber bread recipe, this is it. The only difference between this recipe and the old one is that the old one had a 2-hour resting period before baking. So the total time for this recipe just went from 13 hours to 11 (but you’re sleeping most of this time anyway).

For my new and improved, faster 100% whole wheat no knead bread, click here for the recipe.

It pays to experiment. Today I decided to try making whole wheat no knead bread faster to avoid the overnight wait. I increased the amount of yeast and it worked! Most no knead breads use 1/4 teaspoon of yeast so I tried 1 teaspoon and let the dough rest for just three hours instead of overnight. I was so happy with the result. It’s a nice hearty loaf with a soft interior. This is not 100% whole wheat because that is a heavier, dense loaf. This is 2/3 whole wheat to 1/3 bread flour but it’s still a good source of fiber.

So now I have NINE different variations of no knead bread from Fruit & Nut Bread to Multi-Grain to No Dutch Oven at all. And I’m working on number ten! Keep in mind that any whole wheat bread will never be as soft and crispy as the white version but this is still a delicious, hearty, healthier whole wheat bread and it takes almost no work at all. Click here for the recipe. – Jenny Jones