Bread baking has always terrified me, the concept of no knead bread has always mystified me, and the idea of baking crusty whole-wheat no-knead bread has never even crossed my mind. Until yesterday. And I’m never buying bread again (Erm, I probably will, but the emphasis here is on how amazing this bread turned out!)

Easy + hands off + delicious= What’s not to love? Crusty Whole-Wheat No-Knead Bread is a lovely, easy-to-make recipe that yields a wholesome, flavorful loaf with minimal effort. Perfect for busy individuals, this bread is healthy and delicious, boasting a crunchy crust and a soft, airy interior. It’s a great way to enjoy homemade bread without the hassle of kneading.

Health Benefits of Crusty Whole-Wheat No-Knead Bread

This recipe includes several nutritious ingredients, each providing unique health benefits:

Whole-Wheat Flour: Whole-wheat flour is packed with fiber, which aids in digestion and helps maintain steady blood sugar levels. It also contains essential vitamins and minerals like iron, magnesium, and B vitamins, contributing to overall health and well-being.
Yeast: Yeast is not only crucial for making bread rise but also adds beneficial nutrients like B vitamins, protein, and trace minerals such as selenium and zinc.
Water: Essential for hydration, water is a key component in making the dough come together without any additional fat or sugar.

The no-knead method allows the dough to ferment slowly, enhancing the bread’s flavor and making the nutrients in the whole wheat more digestible. This technique also develops a better texture, resulting in a loaf with a crispy crust and tender crumb.

How to Make Crusty Whole-Wheat No-Knead Bread

To make this simple yet delicious bread, follow these steps:

Mix the Dough: In a large bowl, combine 3 cups of whole-wheat flour, 1/4 teaspoon of instant yeast, and 1 1/4 teaspoons of salt. Add 1 1/2 cups of warm water and stir until a shaggy dough forms. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours, or until the surface is dotted with bubbles and the dough has doubled in size.
Shape the Dough: Lightly flour a work surface and turn the dough out onto it. Sprinkle the dough with a little more flour and fold it over on itself a few times. Shape it into a ball and place it on a piece of parchment paper. Cover it with a clean kitchen towel and let it rise for about 2 hours.
Preheat the Oven: About 30 minutes before the dough is ready, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy pot with a lid in the oven to heat up.
Bake the Bread: Carefully remove the preheated pot from the oven. Use the parchment paper to lift the dough and place it into the pot. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes, or until the bread is deeply browned and sounds hollow when tapped on the bottom.
Cool and Serve: Let the bread cool completely on a wire rack before slicing and serving.

Tips for Making the Best Crusty Whole-Wheat No-Knead Bread

Here are some tips to ensure your bread turns out perfectly:

Use Fresh Yeast: Ensure your yeast is fresh and active to achieve the best rise. If your yeast is old, the dough may not rise properly.
Proper Hydration: The dough should be wet and sticky. This high hydration is key to developing the gluten without kneading and achieving a light, airy crumb.
Give It Time: The long fermentation period is essential for developing flavor and texture. Don’t rush the process; let the dough rise for the full 12-18 hours.
Preheat the Pot: Preheating the Dutch oven ensures the dough goes into a hot environment, which helps achieve the crispy crust characteristic of this bread.
Use Parchment Paper: Using parchment paper makes it easier to transfer the dough into the hot pot and prevents sticking.

How to Serve Crusty Whole-Wheat No-Knead Bread

This versatile bread can be enjoyed in many ways and on various occasions:

Breakfast: Serve it toasted with avocado, eggs, or your favorite spread for a hearty and healthy breakfast.
Lunch: Use it to make sandwiches filled with lean proteins, fresh vegetables, and healthy spreads for a nutritious lunch.
Dinner: Pair it with soups, stews, or salads to complement your dinner. The crusty texture and robust flavor make it an excellent side.
Special Occasions: Impress your guests by serving homemade bread at dinner parties or holiday gatherings. Its rustic appearance and delicious taste are sure to be a hit.
Snacks: Enjoy it as a snack with some olive oil and balsamic vinegar, hummus, or a light cheese.

Embracing Tradition with a Healthy Twist

Crusty Whole-Wheat No-Knead Bread brings the tradition of bread-making into the modern kitchen with a healthy twist. This recipe honors the time-honored practice of bread fermentation while adapting it to fit contemporary lifestyles that seek convenience and nutrition.

Whole-wheat bread has long been a staple in many cultures, prized for its hearty flavor and nutritional benefits. By using whole-wheat flour, this recipe not only enhances the bread’s taste but also boosts its health benefits. The slow fermentation process not only makes the bread more digestible but also enhances its flavor, making it more enjoyable and satisfying.

Incorporating whole grains into your diet supports overall health, providing essential nutrients and fiber. This bread serves as a delicious way to enjoy the benefits of whole-wheat flour without the need for extensive kneading or complicated techniques.

Crusty Whole-Wheat No-Knead Bread

Recipe by Nevine BalighCourse: Breakfast, VeganDifficulty: Medium

Servings

10-12

servings

Prep time

minutes

Cooking time

minutes

Resting time

minutes

Total time

hour

Ingredients

300 grams all-purpose flour
150 grams whole-wheat flour
400 ml warm water
1.5 teaspoons active dry yeast
1.5 teaspoons salt

Directions

Dissolve yeast in warm water in a large bowl (not hot, should be comfortably warm to the touch) to proof.
Add flour and salt.
Mix until you have a very wet dough. Don’t knead (it’ll be unkneadable in any case)
Cover bowl with cling film and let rise overnight (around 12 hours) on the counter (some people let it rise in the fridge, but the weather is currently cool so you can leave it out no problem).
In the morning, preheat the oven to 250 c. If you have a dutch oven or oven-proof pot with lid, put it in the hot oven for 30 minutes.
Dust the counter with flour, and prepare a large piece of parchment paper.
Carefully deflate the dough by folding it into itself in a very soft ball shape with floury hands. It will be sticky and that’s okay. Don’t add more flour- just enough to form it into a ball.
Gently transfer the dough onto the floured parchment paper.
Now put the whole thing into the pot and bake it while covered for 35 minutes.
10- Remove the lid and continue baking the bread uncovered for anther 10-15 minutes or until the loaf of bread makes a hollow sound when you tap on its bottom.
11- Use the parchment to remove it from the pot and then rest your pretty loaf for 10 minutes before slicing into it.
12- There you go- a delicious, crusty whole-wheat no-knead loaf of bread made by nobody else but you.