No Knead Whole Wheat Bread
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins

This easy no knead whole wheat bread is soft and yummy!  You need to give your 5 minutes to prepare the dough.  It will rise for 90 minutes and bake for 40 minutes.  This is a perfect recipe if it is your first time working with yeast.

Course: Bread
Keyword: easy bread recipe, no knead bread, whole wheat bread
Servings: 1 loaf
Calories: 1494 kcal
Author: Pastry and Beyond
  • 400 g (3 cups) whole wheat flour (dip and sweep)*
  • 240 g (1 cup) warm water**
  • 13 g (0,46 oz) fresh yeast***
  • 6 - 9 g (1 to 1 and 1/2 teaspoons) salt****
  • olive oil for greasing
  • olive oil brushing(optional)
  1. Mix whole wheat flour and salt in a large glass mixing bowl.  Set aside.

  2. Crumble the fresh yeast in a small glass bowl and dissolve with almost 60 grams (1/4 cup) of warm water.

  3. Add the dissolved fresh yeast and the remaining water into the flour mixture and mix with a wooden spoon. Finally use your hands to bring the dough together, and make a ball (If the dough sticks to your hands, sprinkle some flour over the dough and continue working). Cover the ball with a plastic film. Let the dough double in size. It takes almost 45 minutes. If the dough gradually springs back when you gently touch the dough with your finger, it means it rised well.

  4. Deflate the dough with your knockles . Flatten the dough, fold two ends in the center and seam with your fingertips.
  5. Grease 8*4 inch (21*10cm) loaf pan with olive oil. Place the dough-seam side bottom- into the pan. Cover the pan with plastic film and let the dough double in size which takes almost 40-45 minutes.

  6. Preheat the oven to 390°F(200°C) when the dough almost doubles.   For a crusty crust create steam in the oven.  While preheating the oven, half fill a metal wide dish with ice cubes and place it on the bottom rack of the oven.   

  7. When the dough doubles, remove the plastic film. Slightly brush the dough with olive oil for a shiny look just before baking(optional). 

  8. Bake for almost for 40 minutes or until the color gets brown and there is a hollow sound when you tap the back of the loaf.  

  9. Remove the pan from the oven and immediately brush the top with olive oil again for a shiny look(optional).  Let it cool in the pan for almost 25-30 minutes. Then slice and enjoy!

Recipe Notes

*You can click here for dip and sweep method if you use cup measurements.

**You can boil 1/3 cup water and add 2/3 room temperature water to make warm water.

***If you want to use dry yeast, you need to use 5 grams (1 and 1/2 teaspoons) and dissolve it with warm water just like fresh yeast.  If you want to use instant yeast, you need to use 4 grams(1 and 1/4 teaspoons) but you don’t need to dissolve the instant yeast, just mix with all the ingredients together.

****If you don't prefer to feel the salt just use 6 grams ( 1 teaspoon).

The calorie information above is an estimate that is provided by an online nutrition calculator.