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No Knead Whole Wheat Bread

An easy to prepare whole wheat bread that requires no kneading. Perfect recipe for beginner bakers!
No Knead Whole Wheat Bread
Yield 2 loaves


  • 2 cups whole wheat flour
  • 4 cups bread flour
  • 3 teaspoon table salt
  • 2 1/2 cups water (110-115°F)
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/4 cup honey
  • 1/4 cup shortening or butter, softened


  • Add whole wheat flour, bread flour and salt to bowl; whisk to combine. Set aside.
  • Add warm water and yeast to a stand mixer bowl; let sit 5 minutes. Add the honey, shortening, and 1/2 the flour mixture. Using a paddle attachment, beat 2 minutes with on medium speed. Add the remaining flour mixture and mix on low speed until smooth, about 1 to 1½ minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled in size, about 30 minutes.
    For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.
  • Meanwhile, grease two 5x9-inch OR 4½x8½-inch loaf pans.
  • Beat down raised battter in about 25 strokes using a wooden spoon or dough whisk. Note that this is a thick, somewhat sticky batter. Spread evenly in the pans. Tap pans on table to settle the batter. Let rise until edges of batter comes to within 1-inch of tops of large pans or reaches tops of smaller pans, about 30 minutes.
  • Preheat oven to 375°F.
  • Bake 40 to 50 minutes. or until well browned on sides and tops. Remove from pans and cool on rack. Brush with butter for soft crusts, if desired.


Photo by Rachel Cooks.