No-Knead Rustic Whole Wheat Bread

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple no-knead bread using whole wheat flour that develops a chewy crust and tender crumb with minimal effort. This quick recipe, ready in about 65 minutes, pairs whole wheat flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 8 International cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 3 cups whole wheat flour, 1 tsp active dry yeast, and 1 1/2 tsp salt. In a separate small bowl, mix 1 1/2 cups warm water (110°F) with 1 tbsp honey until dissolved.
  2. Step 2: Pour the water and honey mixture into the flour mixture and stir with a wooden spoon until a shaggy, sticky dough forms.
  3. Step 3: Cover the bowl loosely with plastic wrap and let the dough rise at room temperature for 12 to 18 hours, until bubbly and doubled in size.
  4. Step 4: Preheat your oven to 450°F and place a large Dutch oven (with lid) inside to heat for 30 minutes.
  5. Step 5: Lightly flour a work surface and turn out the dough, folding it over itself once or twice to shape into a ball. Let it rest for 15 minutes.
  6. Step 6: Carefully remove the hot Dutch oven, grease with 1 tbsp olive oil if desired, and place the dough inside. Cover with the lid and bake for 30 minutes.
  7. Step 7: Remove the lid and bake for an additional 15 minutes until the crust is deeply golden and crisp. Let cool completely on a wire rack before slicing.

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