How To Make NO-KNEAD WHOLE WHEAT BREAD | 4 Ingredients Crusty Artisan Bread Recipe - Easy & Tasty

This crusty artisan whole wheat bread is so easy to make. Just throw all the ingredients in a bowl, stir and let it be for a couple of hours. Shape, bake, and you're done! Easy peasy and so tasty! 😊
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00:00 Intro No-Knead Whole Wheat Bread
00:18 How to make No-Knead Whole Wheat Bread
10:08 Serving suggestions
11:05 Outro
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INGREDIENTS:
1) 2 cups (300 g) all-purpose flour
2) 2 cups (300 g) whole wheat flour
3) 2 tsp salt
4) ¾ tsp (2 g) active dry yeast
5) 2 cups (475ml) room temp water (+ Add a little more if necessary. 1 Tbsp at a time, till right consistency is achieved. Refer to video)
NL:
1) 300 g witte tarwebloem
2) 300 g volkorenbloem
3) 2 tl zout
4) ¾ tl (2 g) droge gist
5) 475 ml kamertemp water (+ beetje extra indien nodig. 1 el telkens, totdat je de juiste consistentie hebt bereikt. Cfr. video)
TOOLS:
• big bowl
• spatula
• bench scraper
• parchment paper
• oven-proof pot with lid
PREPARATION:
1) Add all the dry ingredients (nr. 1-4) into a big mixing bowl and mix.
2) Add room temp water and mix until you've reached a shaggy dough without any dry patches. Do not overmix!
3) Cover the bowl and let it proof for 12-20h at room temperature. The longer, the better.
4) Pre-heat the oven and a heat-resistant pot with lid to 450° F/230° C about 30 min prior to baking. I’m using a 5 qt cast iron Dutch oven, but any oven-proof pot with lid that’s big enough will do!
5) Transfer the dough with a bench scraper (or floured hands if you don’t have one) onto a generously floured working surface.
6) Flour the dough and your hands and roughly shape the dough into a ball.
7) Place the dough onto a big piece of parchment paper and carefully transfer it into the pre-heated pot. (Careful, pot will be HOT!)
8) Bake at 450° F/230° C with the lid on for 30 min.
9) Carefully remove the lid after 30 min and bake for another 10-15 min, depending on how dark and crusty you like your bread.
10) Remove bread from oven and transfer to a cooling rack to cool off. Tap the bottom of the bread to know if it's done. It should sound hollow.
Bon appétit!
Store in an airtight container or bread bag away from the sun and consume within 3-4 days.
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Did you try this recipe? Let me know in the comments down below how you like it or tag me @ohcarbsdelicious on instagram. Looking at your pictures always makes my day!
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#wholewheat #nokneadbread #easyrecipe #howtomake #baking #artisanbread

[@dostr4111]

Great job with the video! Very easy to follow - thanks

[@TheBigBlueCheese]

Great recipe. I shall be using this as a base dough and just add Jalapeño and Cheddar Cheese. Thank you! 😊😊

[@ohcarbsdelicious7041]

Sounds delicious! 🤤

[@annmarie3520]

Just made your whole wheat recipe! Came out beautiful and was delicious! Thank you. I shared your video with a few friends!❤😊

[@ohcarbsdelicious7041]

Thanks for your kind words, I'm so happy you enjoyed it! Sharing is caring 🧑‍🍳♥️

[@connieherrera4653]

Looks easy to make. Thanks for sharing.

[@ohcarbsdelicious7041]

You're welcome 😊 Let me know how it turns out if you decide to make it. You can also tag me @ohcarbsdelicious on instagram, I'd love to see your creation 🙂

[@oicfas4523]

Looks good. You can cut the corners of the parchment paper off so it is more of a strip. I do that all the time and it keeps the paper from bunching up.

[@ohcarbsdelicious7041]

Great idea! I'm gonna try it next time 😊

[@Lawless_888]

Looks sooo tasty!!!

[@ohcarbsdelicious7041]

You know it!

[@ludakossov955]

I made it today. Very nice bread. Thank you ❤

[@ohcarbsdelicious7041]

Bon appétit! ☺️

[@jaimereynolds258]

Gorgeous. Can't wait to try. Thank you ❤️

[@agnietameinhardt8494]

Great recipe! Just made it and it is DELICIOUS !! Thanks! BTW: I put the dough in the oven with only the oven light on, overnight. Baked it after 12 hours proofing.

[@ohcarbsdelicious7041]

Thanks for leaving a comment. And happy to hear you enjoyed the bread! 😊

[@barbarafallin2038]

I made your recipe with 4 cups of bread flour , and i put Olive oil in it ,it was soooo delicious, thanks for sharing

[@ohcarbsdelicious7041]

Glad you liked it. Enjoy! ☺️

[@fnyfrm]

This is our favorite bread… I did change up the time to proof by putting in my Instant Pot with yogurt setting for 1 1/2 hours…

[@ohcarbsdelicious7041]

I'm so happy you're enjoying this bread! Homemade is best! ❤️

[@captaindj9790]

Add mild cheese to it and it was awesome. You have beautiful hands. And I almost got to see your face😁

[@fnuppyfnup]

0 effort and the result is impressive, thanks! Do you reckon I could include rye flour?

[@ohcarbsdelicious7041]

Hi there, never tried that but you can always try. It's a very versatile recipe. I sometimes up the whole wheat part and/or add super seeds to the mix. Small tip: Make sure you adjust the water content accordingly. Some flours require more liquid than others. Happy baking! 🧑‍🍳

[@lydiapetra1211]

It looks so wonderful.... thanks for sharing ...can I put seeds into it?

[@ohcarbsdelicious7041]

Thanks. And yes, of course! I usually put 3/4 cup of mixed grains & seeds in it. You might want to up the water content a tiny bit if adding extra grains & seeds though.

[@lydiapetra1211]

@@ohcarbsdelicious7041 Thanks for the tip!

[@ohcarbsdelicious7041]

My pleasure! 🙂

[@Vercippu]

Can you help me? My loaf was in the preheated oven for 45 minutes on 190C. The inside seemed like it remain a little wet or looking uncooked. Why?

[@ohcarbsdelicious7041]

Hi there, you need to pre-heat the oven and your pot + lid to 230°C. Once pre-heated, transfer your dough to the pot, put the lid back on and bake your bread for 30 min. After that, carefully remove the lid and bake for another 10-15 min depending on how dark and crusty you like your bread. In your case, I would wait until the oven reaches 230°C, return your bread to the oven and bake until the internal temperature of your bread reaches 95°C. If you don't have the proper thermometer to do this, then you can also try knocking on the bottom of your bread: if it sounds hollow you should be good. Hope this helps!

[@jessicarojo4299]

I’m wondering if adding coconut oil and honey will affect the consistency ?

[@ohcarbsdelicious7041]

I think it will affect the consistency a little bit which is not necessarily a bad thing. It's a very forgiving recipe so you could give it a try. I'm curious about the result too 🙂

[@ranaalfi]

Hello dear, I’m making this right now but my question do i have to turn the oven from the bottom? Or from the bottom and the top and do I use the fan?

[@ohcarbsdelicious7041]

Hi there, you can use the top and bottom heat, but the fan is not necessary as the bread will be baked in a pot with a lid. Hope that helps!

[@ranaalfi]

@@ohcarbsdelicious7041 thank you so much.. The bread came out amazing 😍

[@ohcarbsdelicious7041]

Love it! Enjoy! 😊

[@barbarafallin2038]

Do you do a second proofing?

[@ohcarbsdelicious7041]

Hi Barbara, no second proofing needed. After the overnight rise, just pre-heat the oven with the Dutch oven and lid in the oven. Shape the dough into a ball and transfer it (with the help of the parchment paper) to the piping hot Dutch oven when the oven is ready. Bake for 30 min with the lid on, then remove the lid and bake for another 10-15 min (depending on your preference).

[@barbarafallin2038]

@@ohcarbsdelicious7041 Thank you, most of the recipes, I have done, needed a second proofing

[@ohcarbsdelicious7041]

Nope, not this one 😉

[@Chii_2511]

Can i use 600gr whole wheat flour to replace the all-purpose flour ?

[@ohcarbsdelicious7041]

Yes, you can but you might have to add a bit extra water as whole wheat flour absorbs more water than all purpose flour. This is what I found on King Arthur Baking's website: For every cup of whole wheat flour substituted, increase the liquid in the recipe by 2 teaspoons.

[@Chii_2511]

@@ohcarbsdelicious7041 thanks a lottt, i will give it a try ☺️

[@ohcarbsdelicious7041]

You're welcome. Happy baking! 🙂

[@davesxd45]

Is it really whole wheat with half all purpose flour?

[@ohcarbsdelicious7041]

Hi there! Yes, so it's 2 cups (300 g) all-purpose flour + 2 cups (300 g) whole wheat flour. So 50/50. Hope that helps! The recipe is also written out in the description below. Happy Baking!

[@kookj_b8187]

Can I use only whole flour?

[@ohcarbsdelicious7041]

I've never tried that before but do keep in mind that the structure of the bread will be much denser and tougher when you only use whole wheat flour. If you want to try it out, I'd say use "whole wheat flour for bread" specifically and you would need to adjust the water content as well, as whole wheat flour needs more water. Hope that helps. Good luck and let me know if you try it out! 🍀

[@randyrockhard82]

Jenny, de stap met de bloem is helemaal niet nodig als ge twee folds tussen door doet. Minder arbeidsintensief 😄!

[@ohcarbsdelicious7041]

We're all here for minder arbeidsintensief 🙌 Maar als je 2 folds tussen door moet doen dan kan je niet gewoon alles mengen, afdekken en weggaan/gaan slapen omdat je nog moet wachten om de folds tussen door te doen. Of bedoel je 2 folds doen nadat het heeft gerezen vooraleer je het afbakt?

[@takht57]

Can you make it without waiting 10 to 12 hours? May be 2 hour wait

[@ohcarbsdelicious7041]

It is a no-knead bread with minimal yeast, so it does need some time to do its thing 🙂 But if you can't wait that long, I would at least wait until the dough doubles in volume, and it’s wobbly like jelly and the top is bubbly. Might be 2h, might be 3 or longer. This depends on the environment you're in. Hope this helps! ☺️

[@temuujinujin8229]

can i let it rise for 22 hours?

[@ohcarbsdelicious7041]

I haven't tried it myself before but I don't see why not. I would maybe put it in the fridge or somewhere colder than room temperature if you're planning to let it proof for so long. Please let me know how it went if you try this out, I'm curious myself 😉

[@hotmmxx2570]

how to store it to keep it crusty?

[@ohcarbsdelicious7041]

Hi there, great question. I don't think that's possible with homemade fresh bread. They are best enjoyed fresh out of the oven for the best crunch. I store my loaf in a paper bag and then a plastic bag. To revive the crunchiness, I would brush the crust with a bit of water and bake in a pre-heated 325°F oven for 5-10 min till the crust regains its crunch. Hope that helps!

[@hotmmxx2570]

@@ohcarbsdelicious7041 thank you

[@ohcarbsdelicious7041]

You're welcome! 😊

[@pedromacias4075]

oven temperature ???

[@ohcarbsdelicious7041]

Hi Pedro, it's 450 °F or 230 °C for 30 min with the lid on, then another 10-15 min without lid, depending on your preference. The longer your baking time, the crunchier and darker the crust. You can find the recipe in the description below the video as well 🙂

[@markdlt2989]

Whole wheat with all purpose flour is NOT whole wheat bread.

[@iolandaspinosa1138]

It’s 50% whole, which is quite acceptable even for those who have diabetes. Thank you for sharing your recipe! By the way, I’m from southern Brazil.

[@sharonhines8672]

There's whole wheat bread and 100% whole wheat bread.

[@sunizach]

I was thinking the same thing. There are other recipes on here with just whole wheat.

[@tatatata1109]

ممكن يقول المقادير بالعربي

[@shahlaashtari8894]

12 to 20 for proofing is a big gap.

[@bearded-cat]

So my dough came out more runny than this, hopefully it will come out well

[@maricarmenm9095]

Una lastima no entiendo el idioma y no hay no subtítulos en español ,🤷

[@ohcarbsdelicious7041]

Lo siento, ojalá pudiera pero no hablo español 😅 (Google translate)

[@ivycintron6136]

Que necesitas saber?? Yo te ayudo a entender

[@maricarmenm9095]

@@ivycintron6136 las medidas en gramos y algún comentario mientras cocinas ,con eso me basta ,gracias

[@barbarafallin2038]

I put olive oil on my wooden spoon ,so the dough won't stick to it when I mix it up

[@ohcarbsdelicious7041]

That is indeed a great idea ! 🙂

[@Hermosa225]

It’s not true whole-wheat if you put all purpose flour?????

[@RippSnortin]

About 2 years ago l started making this bread..also started making cornbread, and was eating a lot of potatoes. Now l'm Pre diabetic. As good as this stuff is be careful.

[@ohcarbsdelicious7041]

Sorry to hear that 🙁 Yes, if you're pre-diabetic then refined carbs aren't the way to go. You can make this bread with 100% whole wheat flour; it's wholesome and healthier but just doesn't taste the same as the texture with white flour imho 😆 But health comes first of course. You take care!

[@shahlaashtari8894]

Your Recipe is not working. I left the dough for 16 hours to be fermented and after I removed the cover it was watery and I had to add flour to make it more solid. Please revise your recipe.

[@WildWomenAdventures]

This tasted really gross. Bread kneeds to be kneeded. I have a certificate in baking. I should’ve known not to take the lazy route.

[@ohcarbsdelicious7041]

I'm sorry to hear you didn't like it 😔

[@barbarafallin2038]

Did you do a second rise,lol

[@shahlaashtari8894]

You have to cut the dough for better heat distribution. I do not like your recipe.

[@chuckymcdeel9869]

?? Did any of these comments mention if you are adding White AP flour that it is not whole wheat?

[@ohcarbsdelicious7041]

Hi Chucky! This recipe calls for 50/50 APF/Whole Wheat Flour, but you can always up the WW flour to 75% or even 100%. Note that you'll need to increase the water content a lil bit as well (WW flour absorbs more liquid). The texture of a 100% WW flour bread will also be tougher/denser. Should you prefer a softer, fluffier alternative then you can always try a Whole Wheat Pain de Mie or WW Japanese Milkbread (Shokupan). Those breads are more time consuming to make and require more ingredients like butter/oil, milk, eggs, to obtain that soft and fluffy texture.

[@captaindj9790]

Add mild cheese to it and it was awesome. You have beautiful hands. And I almost got to see your face😁

[@ohcarbsdelicious7041]

Thank you for your kind words. I'm glad you liked it! ☺️

[@captaindj9790]

@@ohcarbsdelicious7041 you are welcome and yes have been enjoying exploring new ways and options for bread. It’s a break from all the bbq’ing I do🙂