No-Knead Wheat or Multi-Grain Bread



No-knead wheat bread is tasty, especially when topped with butter and honey. You can use it to make interesting French toast or bread pudding.

whole wheat bread

Ingredients for No-Knead Wheat Bread

2-1/2 cups of bread or all purpose flour
1-1/2 cups combined coarse ground whole grains (wheat, barley, rye, etc…or just whole wheat flour if you prefer)
¼ teaspoon yeast
2 teaspoons salt
2-3 tablespoons honey
2-1/8 cups luke warm water
cornmeal

Place dry ingredients in mixing bowl and mix thoroughly with a spoon or spatula. NOTE: I have found the spatula pictured below to be a very useful tool for mixing the ingredients and for scraping out of the bowl after the first rise.

whole wheat bread

Mix honey into warm water. Add water and honey to dry ingredients and mix well until all ingredients are equally moistened. Dough will be wet, sticky and sloppy. Cover with plastic wrap (we have found that disposable shower caps available in dollar stores are perfect for covering dough in bowls. And, they are reusable). Set aside in warm place for 12 to 18 hours to rise.

Dough mixture should now be bubbly, wet and sticky. Heavily dust a bread board (cutting board, counter top, or whatever) with flour. Dump dough on that surface and fold together. DO NOT KNEAD! Cover with well floured cloth (Not terry cloth). Allow to rise for 2 hours.

Preheat well seasoned cast iron Dutch oven or other oven proof casserole to 475 degrees F.

no-knead bread

Sprinkle cornmeal in the bottom of the pot. Use extreme care and hot pads when rolling dough into the very hot Dutch oven. Cover and bake for 30 minutes. Uncover and continue baking for 20-25 minutes (until crust is dark brown). Place on cooling rack.

NOTE: larger or smaller loaves may be made by adjusting quantities proportionally.





No-Knead Basic White

No-Knead Rye

Kalamata Olive Bread

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