Recipe Image

The Best No-Knead Whole-Wheat Bread

  • 15 m
  • 15 h 30 m
Carolyn Casner
“This easy no-knead bread can be made with any number of mix-ins for several variations on a go-to whole-wheat bread that's the perfect addition to any meal, cheese board or appetizer spread. Our favorite combination was rosemary and lemon zest, but you can't go wrong with olives or dried cranberries and pecans, either.”

Ingredients

    • 1½ cups warm water (120-130°F)
    • ½ teaspoon instant yeast
    • 1½ cups white whole-wheat flour
    • 1½ cups all-purpose flour, plus more for dusting
    • 1¼ teaspoons salt
    • 2 tablespoons mix-ins, such as chopped fresh herbs and citrus zest or ½ cup mix-ins, such as chopped pitted olives (patted dry), shredded cheese, dried fruit or toasted nuts

Directions

  • 1 Stir water and yeast together in a large bowl. Add whole-wheat flour, all-purpose flour and salt and stir well to form a wet, shaggy dough. Cover the bowl and place in a warm spot for 12 to 18 hours.
  • 2 Turn the dough out onto a floured surface. Sprinkle with your choice of mix-ins. Dust your hands with flour and fold the dough over itself a few times. Return the dough to the bowl and sprinkle with a bit more flour. Cover and let the dough rise until doubled, 2 to 2½ hours.
  • 3 When the dough has almost finished rising, line a large cast-iron or enameled cast-iron pot with parchment paper. Put the lid on and put the pot in the oven. Preheat oven to 475°F.
  • 4 When the dough is ready to bake, carefully remove the pot from the oven. Drop the loaf into the hot pot. Cover the pot and return to the oven. Bake for 35 minutes. Remove the lid and continue baking until dark golden brown, 10 to 20 minutes longer.
  • 5 Transfer the loaf to a wire rack and cool to room temperature.
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