No-Knead Whole Wheat Bread


2 cups all-purpose flour, plus extra for dusting
1 cup whole wheat flour
½ teaspoon instant yeast
1 ½ teaspoons salt
2 tablespoons honey
1 ¼ cups water


Amount Per Serving (1 slice) Calories​​ 122 % Daily Value*

Sodium​​ 18mg ​1% Potassium​​ 54mg ​2% Total Carbohydrates​​ 26g ​9% Dietary Fiber 1g ​4% Sugars 3g Protein​​ 3g ​6% Calcium 1% Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

no-knead wheat bread


Make the dough:

In a large bowl whisk the flour, whole wheat flour, yeast and salt.

In a separate bowl, combine the honey and water. Add the water mixture to the dry ingredients, and stir until combined; dough will be wet and sticky. If your dough seems very dry, add more water (do this 1 tablespoon at a time) until desired consistency is achieved.

Cover with plastic wrap. Let the dough rise for 18-24 hours at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about double in size.

Once the dough has proofed knock the air out with your hands.

Shape the dough by transferring onto a lightly floured surface. Fold the dough in half and then fold it in half again. Shape the dough into a ball by tucking the sides underneath itself.

Place the dough on a lined baking tray seam side down. Score the top of the dough with a sharp knife in the shape of a square (this will create the ridged on top once the bread is baked). Cover with cling wrap and rest again until puffy in shape. This will take 1 1/2 – 2 hours depending on how warm your kitchen is.

Once the dough has risen a second time bake it off at 400oF (200oC) for roughly 50-60 minutes.

Once the bread has formed a crisp golden crust you can transfer it to a wire rack and allow to cool completely to room temperature before slicing. (another tip to tell if it is fully bake is if you tip the base of the bread and it makes a hollow sound)

Cover and store at room temperature for up to 3 days.  10.

Recipe Notes

Bold Baking tips: When I bake bread I like to cover the dough with a large oven-safe bowl for the first 30 minutes. This will lock in the moisture around the bread and steam the inside. After 30 minutes remove the bowl or cover and continue to bake for another 30 minutes until golden brown all over. If you have an oven safe bowl I strongly suggest you try this method.


Source: Gemma Stafford