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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
  • 2 cups (300g) unbleached all-purpose flour
  • 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.


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The New Healthy Bread in Five Minutes a Day - Master Recipe

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Review & Comments

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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