Whole Wheat No Knead Bread

Sometimes you want that special touch of homemade bread without all the hassle. That’s why this whole wheat no-knead bread recipe is perfect for an easy weeknight night dinner. Any night of the week when you want homemade bread with a crispy crust and tender insides, this recipe will do the trick. Serve warm with your favorite bread toppings such as vegan honey butter, olive oil, etc.

A loaf of whole wheat bread sits on a cutting board with a couple slices sitting in front of it.

Vegan Whole Wheat Bread

If you’ve never baked yeast bread before or you’re just looking for a super simple loaf recipe, this will be your favorite. Looking for more homemade vegan bread recipes? This vegan naan recipe is a go-to favorite. And this vegan cheesy pull-apart bread is great alongside a meal or served as an appetizer.

How to Make Whole Wheat No-Knead Bread

  1. Mix together in a large bowl the whole wheat flour, all-purpose flour.
  2. Add salt.
    A hand holds a bowl sprinkling pink salt over a bowl with flour.
  3. Add yeast.
    A hand holds a bowl with dry yeast, sprinkling it over a bowl of flour.
  4. Whisk to combine. 
    A hand holds a whisk, stirring a flour mix in a bowl.
  5. Heat water in the microwave until it’s between 105 and 110°F.
  6. Stir in vinegar and maple syrup.
    A hand holds a small bowl of maple syrup, pouring it into a glass measuring cup with water.
  7. Pour it into the flour mixture.
    A hand holds a glass measuring cup, pouring a liquid ingredient into a bowl of flour.
  8. Use a spatula to stir the mixture together.
    A hand holds an orange spatula, using it to stir a flour mixture in a bowl.
  9. Use your hands if necessary to incorporate all the flour.
    A hand is grabbing a ball of dough in a glass bowl.
  10. Cover the bowl with plastic wrap. Set aside for 12 to 24 hours.
    A hand is holding a piece of plastic wrap, covering a bowl of dough.
  11. Place the dough on a lightly floured piece of parchment paper, and mold it into a round loaf.
    A ball of dough sits on a sheet of parchment paper.
  12. Transfer the dough in the paper to a bowl.
    Dough sits on parchment paper, resting in a glass bowl.
  13. Cover with plastic wrap, and set aside for an hour or so to let the dough rise.
  14. About 15 minutes before you’re ready to bake, place a dutch oven in a cold oven and turn the heat to 425°F/200°C. 
  15. Lightly score the top of the loaf and grab the parchment paper and place the loaf in the hot dutch oven.
  16. Cover and bake for 50 minutes, then remove the lid and bake for another 15 minutes or so until the top is golden brown.
Looking down on a loaf of no-knead bread in a pan.

You may feel like homemade bread takes too much time, but this whole wheat no-knead bread is a simple, rustic loaf. You do need to allow some time for the dough to rise, but it doesn’t need to be watched. No hovering in the kitchen is required!

Storage Tips

Store bread in an airtight container at room temperature for up to 3 days, in the fridge for up to 7 days, or in the freezer (in a freezer-safe container or bag) for up to 2 months.

Flour Options

You can use any of the following for the flour:

Try mixing and matching to create your favorite loaf. To create a softer loft, increase the percentage of all-purpose flour. For a more dense loaf, increase the percentage of whole wheat flour.

Yeast Options

The amount of yeast you’ll use depends on a couple of variables, such as the type of yeast you’re using and whether you’re going for a slow (my preference) or fast rise time.

  • Slow Rise (12 – 24 hours): use either 1/4 teaspoon of instant yeast or 1/2 teaspoon of active dry yeast.
  • Faster rise (2 – 8 hours): use either 1 1/4 teaspoon instant yeast or 1 1/2 teaspoons active dry yeast.

Baking Options

I bake my loaves using either of these options:

  • Dutch Oven — A whole wheat dutch oven bread is a favorite for a reason. That lid steams the loaf, creating the perfect crispy crust. To do it, bake the loaf in a dutch oven by preheating the oven to 425°F/220°C. Let the dough rise on a piece of parchment paper. When it’s ready to bake, grab the edges of the parchment paper and gently place it in the pan, Gently score the top of the loaf. Bake for roughly 50 minutes with the lid on. Then remove the lid and bake for another 10 to 15 minutes until golden on top.
  • Pizza Stone — To bake the loaf on a pizza stone, transfer the scored dough onto a pizza stone. Place the loaf in the oven. Add a pan to the oven with water to add steam as the loaf bakes. This is what helps create the crust we’re after with this bread.

Rising Bread Dough

When making an artisan whole wheat bread recipe, finding the perfect place to let the dough rise is key. I like to let the dough rise in a draft-free slightly warm location. Here are some great ways to do this in your own kitchen:

  • Microwave — Fill a coffee mug with water and heat in the microwave for 2 minutes, until hot and steamy. Scoot it aside and place the covered bowl of dough in the center. Close the door and let it rise.
  • Oven — Turn the oven on its lowest setting (probably around 200°F/93°C). Then turn off the heat after several minutes. Place the bowl in the slightly warmed oven for the dough to rise.
  • Counter — If your kitchen is warm, you can set it on the counter.
A close-up of whole wheat no-knead bread on a cutting board with a few slices in front.

Why This Recipe is a Winner

  • EASY — Mixing the dough together and letting it passively rise makes this bread recipe super easy to make
  • HEALTHY — Combine whole wheat with all-purpose flour makes this bread healthy and delicious
  • FLAVORFUL — Adding maple syrup and a bit of vinegar not only creates the right texture, it also adds great flavor to every slice!

Serving Suggestions

Serve this vegan whole wheat bread with your favorite soups, stews, and casseroles.

Serving some no-knead wheat bread with dinner is so easy, you’ll wonder why you haven’t done it before. And I love that this recipe uses simple ingredients that you might have in your kitchen right now!

Marly’s Tips

  • For variety, you can add some chopped nuts to the dough, like pecans
  • Try adding some different flours, like buckwheat, for a different flavor
  • You can also add some dried fruit, like raisins, to make it into a breakfast bread
  • Immediately after pulling it from the oven, top it with some olive oil or vegan butter, and then add some dried rosemary for even more amazing flavor
  • Speaking of herbs, I could see adding some dried basil to the dough as well
  • Why not serve it with a bowl of olive oil combined with rosemary, basil, and salt? Perfect for dipping!

More Whole Wheat Flour Recipes

Are you looking for ways to improve your diet? I love using whole wheat to transform indulgent recipes into something healthy and delicious! Here are some of my favorites:

A loaf of whole wheat bread has slices sitting in front of it.

Whole Wheat No-Knead Bread

A crispy crusty, lightly-sweet harvest loaf of whole wheat no-knead bread. You'll make this easy loaf again and again because it adds a special touch to a weeknight dinner.
5 from 7 votes
Course: Bread
Cuisine: American
Prep Time: 8 hours
Cook Time: 55 minutes
Resting Time: 10 minutes
Total Time: 9 hours 5 minutes
Servings: 12 slices
Calories: 151kcal

Ingredients

  • 3 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon instant yeast
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 ½ cups water plus 1 or 2 tablespoons

Instructions

For the Dough:

  • Mix together in a large bowl the whole wheat flour, all-purpose flour, salt, and yeast. Stir to combine. 
  • Measure out the water and heat in the microwave until it's between 105 and 110°F/45°C. Stir in the maple syrup and vinegar. Add this mixture to the flour mixture and stir to incorporate. Use your hands if necessary to incorporate all the flour. The dough will be slightly sticky.

For Rising the Dough:

  • Rise #1: Cover the bowl with plastic wrap. Set aside for 12 to 24 hours (overnight works, but so does setting it aside for the day to bake at night). See notes for rising options.
  • Rise #2: After the step above is done, place the dough on a lightly floured surface, and mold it into a round loaf. Place on a large piece of parchment paper in a bowl, cover with plastic wrap, and set aside for an hour or so to let the dough rise.

For Baking the Bread:

  • About 15 minutes before you're ready to bake, place a dutch oven in a cold oven and turn the heat to 425°F/220°C. 
  • Once the oven is heated, lightly score the top of the loaf and then grab the parchment paper and carefully place the loaf in the hot dutch oven (be careful because it's very hot). Cover and bake for 50 minutes, then remove the lid and bake for another 15 minutes or so until the top is golden brown. You know the loaf is done when you tap the bottom and it has a hollow sound. See notes for baking on a pizza stone.
  • Serve warm with your favorite bread toppings such as vegan honey butter, olive oil, etc.
  • Store bread in an airtight container at room temperature for up to 3 days, in the fridge for up to 7 days, or in the freezer (in a freezer-safe container or bag) for up to 2 months.

(The products above contain sponsored links to products we use and recommend)

Notes

Flour Options

You can use any of the following for the whole wheat flours:
  • Regular whole wheat flour
  • White whole wheat flour
  • Whole wheat pastry flour

Whole Wheat Percentage

You can alter the ratio of whole wheat to all-purpose flour ratio. For a lighter loaf, you can go half and half with whole wheat and all-purpose flour.

Yeast Options

  • Slow Rise (12 – 24 hours) use either 1/4 teaspoon of instant yeast or 1/2 teaspoon of active dry yeast.
  • Faster rise (2 – 8 hours): use either 1 1/4 teaspoon instant yeast or 1 1/2 teaspoons active dry yeast.
Serve with olive oil or vegan honey butter.

Baking Options

  • Bake the loaf in a dutch oven by preheating the oven to 425°F. Let the dough rise on a piece of parchment paper. When it’s ready to bake, grab the edges of the parchment paper and gently place it in the pan, Gently score the top of the loaf. Bake for roughly 50 minutes with the lid on. Then remove the lid and bake for another 10 to 15 minutes until golden on top.
  • To bake the loaf on a pizza stone, transfer the scored dough onto a pizza stone. Place the loaf in the oven. Add a pan to the oven with water to add steam to the oven. This is what helps create the crust we’re after with this bread.

Rising Bread Dough

Let dough rise in a draft-free slightly warm location. Here are some great ways to do this in your own kitchen:
  • Microwave — Fill a coffee mug with water and heat in the microwave for 2 minutes, until hot and steamy. Scoot it aside and place the covered bowl of dough in the center. Close the door and let it rise.
  • Oven — Turn the oven on it’s lowest setting (probably around 200°F/93°C). Then turn off the heat after several minutes. Place the bowl in the slightly warmed oven for the dough to rise.
  • Counter — If your kitchen is warm, you can sit it on the counter.
Calories: 151kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 197mg | Potassium: 133mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2022.

14 Responses to Whole Wheat No Knead Bread

  1. Avatar thumbnail image for MarlyCarol Reply

    5 stars
    Hi Marly… Can I play around with this recipe – In other words, can I make up a mix of flours to turn it into a Multi-Grain Loaf, and even add roasted chopped nuts & seeds?

    • Avatar thumbnail image for MarlyMarly

      Hi Carol. Absolutely! I highly recommend switching up the types of flour to get the bread you like best! And I love the idea of adding chopped nuts and seeds. Send me a pic when your loaf is done!

  2. Avatar thumbnail image for MarlySharon Reply

    I’m assuming the vinegar and maple syrup go in the water, it doesn’t say in the directions. Before or after heating?

  3. Avatar thumbnail image for MarlyKathryn Gannon Reply

    Sorry, it has to be said bread should not be stored in the fridge. Will try the recipe though.

    • Avatar thumbnail image for MarlyMarly

      Hi Kathryn and thanks for your comment. I know a lot of people prefer not to refrigerate their bread, I respect that. We refrigerate and freeze our bread to keep it fresh longer. If it’s stored properly, any crystallization of the starches that happens from refrigeration can be remedied with reheating or toasting. I hope you enjoy this recipe. I love having it around for weeknight meals!

  4. Avatar thumbnail image for MarlyKate Reply

    Help! Yesterday the recipe I used included apple cider vinegar and maple syrup and today it’s changed. Please give the link to that original recipe! SO many have asked for it and now it’s gone. Please bring it back.

    • Avatar thumbnail image for MarlyMarly

      Hi Kate. My apologies for the snafu. It’s now been corrected. Thanks for your feedback to get it right!

  5. Avatar thumbnail image for MarlyKate Reply

    5 stars
    Really Yummy! Used bread flour in place of all purpose, and it’s so good for sopping up rich puttanesca sauce! Thank you!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Kate. I’m so glad you liked it!

  6. Avatar thumbnail image for MarlyAllen Reply

    5 stars
    I made this, it’s the easiest bread I’ve ever made.
    For me it taste better after it had cooled for several hours, even the second day.
    I like that it’s no sugar.
    This is my new go to recipe for whole wheat bread.

    • Avatar thumbnail image for MarlyMarly

      Hi Allen. I’m so glad you liked this bread recipe!

  7. Avatar thumbnail image for MarlyDiane Reply

    5 stars
    Can’t wait to try with soup!

  8. Avatar thumbnail image for MarlyAlison Andrews Reply

    5 stars
    I love making homemade bread when it’s super easy like this! Great recipe. I love your blog – it’s right up my street. Thanks for the mention!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Alison. Right back atcha! ❤️

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