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No Knead Artisan Whole Wheat Bread

The New Healthy Bread in Five Minutes a Day - Master Recipe
This easy no-knead crusty artisan wheat bread is made with only 6 ingredients. Top with your favorite seeds to add extra flavor and crunch.
Yield 4 (1-pound/454g) loaves



  • 5 1/2 cups (750g) whole wheat flour (see note)
  • 2 cups (300g) unbleached all-purpose flour (see note)
  • 1 tablespoon (10g) Platinum Yeast
  • 1 tablespoon (15g) kosher salt
  • 1/4 cup (40g) vital wheat gluten
  • 4 cups (910g) lukewarm water (about 100°F)
  • 1 to 2 tablespoons whole seed mixture, such as sesame, flaxseed, caraway, raw sunflower, poppy or anise (for topping; amount is for 1 loaf)


  • Make the dough: Add the flours, yeast, salt and vital wheat gluten into a 6-quart round container or bowl. Whisk ingredients to combine. 
  • Add water and mix with a Danish dough whisk or wooden spoon until fully incorporated, forming a wet and shaggy dough.
  • Cover loosely (leave lid open a crack). Allow to rise for two hours at room temperature. The dough will rise and then begin to collapse. Refrigerate for at least 2 hours, and use over the next 14 days, tearing off one-pound loaves as you need them.
  • On baking day, cut off 1 pound (454g, grapefruit-sized) piece of dough using a serrated knife or a kitchen shears.
  • Quickly shape a loaf by folding the edges under while turning the dough ball until you get a smooth ball. Place ball on lightly floured surface, lightly roll to desired final shape (oval, round, etc..). Try to not deflate the dough.
  • Cover dough loosely with plastic wrap and let it rest on a pizza peel covered with cornmeal or parchment paper for about 90 minutes.
  • Preheat the oven to 450°F (230°C), with a baking stone placed on a middle rack. Place an empty broiler tray for holding water on any other rack that won’t interfere with rising bread.
  • Just before baking, use a pastry brush to paint the top with water and sprinkle with seed mixture.
  • Slash the loaf with 1/2-inch deep parallel cuts across the top, if desired. Slide onto the hot stone and carefully pour 1 cup of hot tap water into the broiler tray. This creates steam for a nice crusty loaf.
  • Bake for 30 minutes. Remove from parchment paper, cool on wire rack.


Artisan Bread in Five recipes use the scoop and sweep method for measuring flour.
Recipe by Artisan Bread in Five.

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Review & Comments

Barbara | Reply

Can this recipe be baked in a preheated cast-iron dutch oven?

Red Star Yeast | Reply

Hi Barbara – Yes it can! Jeff & Zoe from Artisan Bread in Five would be happy to help with any additional questions you have on this recipe. Contact them by asking your questions in the comment section their website here:
Happy baking!

Linda | Reply

I Have a large package of red star active yeast. I do not have the platinum yeast. Your website says they can be used interchangeably but that the active is not as fast acting as the platinum. How long do I need to let this bread rise if I just use the active and not the platinum yeast.

Red Star Yeast | Reply

Hi Linda – let your shaped loaves rise until they test ‘ripe’ – more information can be found here.
Happy baking!

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