Country-Style Rustic Whole Wheat Bread Recipe

I am excited to share this country-style rustic whole wheat bread recipe. It is certainly one of the simplest homemade breads on my site. While complex breads have their place on the baking rotation, there are times when a basic loaf- with a crispy exterior and a tender interior is just what you need. 

This is a no-knead bread, so no stand mixer is needed. Don't worry if you have never made one before. I will walk you through the simple steps and have you baking like a pro the first time and every time. 

Using whole grains is my thing and the reason I developed a 100% whole wheat bread recipe. If you are new to whole grains, this is a great recipe to start with. It also uses simple ingredients that you probably already have in your pantry. 

I love serving a wedge of this country loaf with soups in cold weather. It is also delicious bread for sandwiches or anything else you can imagine.

Unlike several of my other no-knead bread recipes (ancient grain bread, green olive bread and sprouted grain bread) This recipe contains no bread flour. While it will be a little more dense than the other 2, I bet you will be surprised at just how good it is!

Ingredients

Whole wheat flour- I used white whole wheat flour, but you can also use spelt flour or red wheat flour. This is a 100% whole wheat loaf, so you need to be careful which flour you use.

Salt- trust me when I say, you need the salt. This bread does not rise the same without it, ask me how I know...

Yeast- You can either use active dry yeast or instant. I know some bakers are picky about which type goes with which recipe- this is not one of them. 

Seeds and nuts- these are optional, but I feel like they are always a good choice. I used flax seeds and sunflower seeds in mine. 

Water- be sure to use lukewarm water to activate the yeast and rising process right away. 

How do no-knead breads work? 

1. Autolyse and Gluten Formation:
   • The initial combination of whole wheat flour, salt, water, and a small amount of yeast triggers an autolyse phase. During autolyse, the flour absorbs water, and gluten formation begins without the need for kneading. The slow rise allows gluten, the protein responsible for the bread's structure, to develop gradually and naturally.
2. Extended Fermentation:
   • The incorporation of a small amount of yeast facilitates a slow and extended fermentation process. This prolonged rise allows the enzymes present in the flour to break down complex carbohydrates and proteins. As a result, the dough develops a rich flavor, and gluten continues to strengthen without the need for manual kneading.
3. Yeast and Gas Production:
   • The yeast in the recipe plays a crucial role in producing carbon dioxide gas during fermentation. This gas gets trapped within the gluten network, causing the dough to rise. The slow rise allows the yeast to work more methodically, contributing to a more flavorful and well-textured bread.
4. Hydration for Whole Wheat Flour:
   • Whole wheat flour tends to absorb more water than refined flour (white flour) due to its bran and germ content. The higher hydration level in this no-knead recipe ensures that the whole wheat flour is fully hydrated, contributing to a dough that is easier to work with and doesn't require kneading to achieve the desired texture.
5. Steam-Baking for Crust Development:
   • Baking the bread in a covered pot creates a steamy environment during the initial stages of baking. This steam is crucial for achieving a crispy crust. The covered pot captures moisture, allowing the crust to develop without kneading or additional interventions.

How to make

• Mix Ingredients:
  • Combine whole wheat flour, seeds nuts, water, salt, and yeast. Expect a shaggy appearance, which is normal. Be sure to start with a large bowl, our medium-large bowl. This will rise overnight, so be sure to give it space. 
• Rest the Dough:
  • Cover the mixture with plastic wrap, a tea towel, or a clean kitchen towel, and let it sit at room temperature for 12 hours.
• Preheat Oven:
  • Preheat the oven to 500 degrees with a Dutch oven inside for 30 minutes.
• Shape the Dough:
  • Gently shape the dough into a ball on a floured surface. While this is an artisan loaf, it is also shaped into a loose round loaf. 
• Prepare for Baking:
  • Place the shaped dough on parchment paper. Transfer it to the preheated Dutch oven.
• Initial Bake:
  • Cover the Dutch oven and bake for 30 minutes at 500 degrees.
• Uncover and Continue Baking:
  • Remove the lid, drop the temp to 415 degrees and bake for an additional 10 minutes. The top should be a deep golden brown when it is finished. 
• Cooling Period:
  • Once done, take the bread out of the pan and allow it to cool for at least 30-45 minutes before slicing. Don't worry this rustic bread will chewy crust you are looking for. 
• Note on Texture:
  • The cooling time is important to let the starches set up, preventing a gummy texture when cutting into the loaf.

Tips and tricks

Here are my favorite tricks for getting awesome no-knead bread. 

1. Preheat Oven and Dutch Oven:
   • Ensure both the oven and the Dutch oven are thoroughly preheated. This contributes to the development of a crisp crust. Consistency in temperature is crucial for achieving the desired results.
2. Allow For Rising Time:
   • Be patient with the rising time; 12 hours is an ideal duration for whole wheat no-knead bread. The extended fermentation period contributes to flavor development and a well-textured loaf.
3. Mind Hydration and Stickiness:
   • Acknowledge the high hydration level in whole wheat bread, making the dough sticky. Embrace this consistency, but be mindful not to overhydrate. Adjust the water content as needed for a slightly sticky, manageable dough.
4. Avoid Over Proofing:
   • Watch for over-proofing, especially with the longer rising time. Whole wheat bread can become over-fermented if left for too long—aim for no more than 16-18 hours to prevent potential issues.
5. Bake on Parchment Paper:
   • Use parchment paper when baking. This makes it significantly easier to remove the bread from the Dutch oven. The parchment paper provides a non-stick surface and simplifies the transfer process. Another note is to avoid opening the oven door as much as possible. You want to hold that heat in, so use the oven light to check on it. 
6. Watch the Cooling Time:
   • Allow the bread to cool sufficiently before slicing. Whole wheat bread, in particular, benefits from a longer cooling period (30-45 minutes). This gives the starches in the bread a chance to set up, preventing a gummy texture when cutting into the loaf.

Tools needed

Tools needed

• Dutch oven- While these aren't too expensive, I find these dutch ovens the best for getting the crusty bread you are looking for.
• Bowl scraper- I use this for scraping the dough from the bowl and for gently shaping it. These are so cheap but so worth it!
• Wooden spoon or spatula- I use these to mix the bread dough. You certainly don't need the mixer with a dough hook, but a sturdy spoon or spatula is essential. 
• Grain mill- This one is optional, but having your grain mill at home is the best. It means the flour you use will be fresh and processed at home without packaging. I love my Nutrimill Grain Mill. 

Other favorite bread recipes

• Whole Grain Resources
• Yeasted Breads
• Baked
• White Whole Wheat Flour