There’s something magical about pulling a loaf of artisanal whole wheat bread from the oven, its crust golden and crackling, its aroma filling the kitchen.
This no-knead recipe is perfect for beginners, requiring just 15 minutes of prep and a little patience as it bakes to perfection in an hour. The result? A loaf with a crispy exterior and a soft, airy crumb that’s packed with nutty, wholesome flavor.
Whether you’re slicing it warm for a smear of butter or using it as the foundation for a hearty sandwich, this bread is a versatile delight. Its rustic texture and rich taste make it feel like it came straight from a bakery, yet it’s surprisingly simple to create at home.
Ingredients for Artisanal Whole Wheat Bread
- 2 cups (10oz/284g) all-purpose flour, plus extra for dusting
- 1 cup (5oz/142g) whole wheat flour
- 1/2 teaspoon instant yeast (or 1 teaspoon dry active yeast*)
- 1 1/2 teaspoons salt
- 2 tablespoons honey
- 1 1/4 cups (10 floz/282ml) water (adjust as needed)
*If using dry active yeast, sponge it first by hydrating it in tepid water for 5-10 minutes until frothy.
Step-by-Step Instructions
- Make the dough: In a large bowl, whisk together the all-purpose flour, whole wheat flour, yeast, and salt. In a separate bowl, combine the honey and water. Add the water mixture to the dry ingredients and stir until a ball of dough forms and cleans the bowl. If the dough is too dry, add water 1 tablespoon at a time until the desired consistency is achieved.
- First rise: Cover the bowl with plastic wrap and let the dough rise at room temperature (about 70°F) for 18-24 hours, or until it has doubled in size.
- Shape the dough: Once risen, knock the air out of the dough with your hands. Transfer it to a lightly floured surface, fold it in half twice, and shape it into a ball by tucking the sides underneath itself.
- Second rise: Place the dough seam-side down on a lined baking tray. Cover with plastic wrap and a kitchen towel, and let it proof for 45 minutes to 1 1/2 hours, or until it has doubled in size again.
- Score and bake: Preheat the oven to 400°F (200°C). Score the top of the dough with a sharp knife or blade. Bake for 50-60 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Dutch oven option: If using a Dutch oven, preheat it to 450°F (225°C). Place the dough inside, reduce the temperature to 400°F (200°C), and bake with the lid on for 30 minutes. Remove the lid and bake for the remaining time until golden and hollow-sounding.
- Cool and store: Transfer the bread to a wire rack and let it cool completely before slicing. Store at room temperature for up to 3 days or freeze for longer storage.
Perfect Pairings: Serving Suggestions for Your Artisanal Bread
This artisanal whole wheat bread is incredibly versatile! Serve it warm with a drizzle of olive oil and a sprinkle of sea salt for a simple treat. Pair it with your favorite soups, stews, or salads for a hearty meal.
For breakfast, toast a slice and top it with avocado, a poached egg, or your favorite jam. It’s also perfect for sandwiches—try it with roasted vegetables, hummus, or deli meats for a satisfying lunch.
Storage and Reheating Tips to Keep Your Bread Fresh
Store your bread at room temperature in an airtight container or wrapped in a clean kitchen towel for up to 3 days. To freeze, slice the loaf and wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag for up to 3 months.
To reheat, pop a slice in the toaster or warm the whole loaf in a 350°F (175°C) oven for 5-10 minutes. This will restore its crisp crust and soft interior.
Recipe Variations to Customize Your Loaf
Experiment with this recipe to make it your own! Add 1/2 cup of seeds (like sunflower, pumpkin, or flax) or nuts (such as walnuts or almonds) to the dough for extra texture.
For a savory twist, mix in 1/4 cup of grated cheese or 1 tablespoon of dried herbs like rosemary or thyme. If you prefer a sweeter bread, increase the honey to 3 tablespoons and add 1/2 cup of dried fruit like raisins or cranberries.
Essential Equipment for Baking Success
While this recipe is beginner-friendly, having the right tools can make a big difference. A large mixing bowl, a sturdy spatula, and a lined baking tray are must-haves. If you’re using a Dutch oven, ensure it’s oven-safe and preheated for the best results.
A sharp knife or bread lame is essential for scoring the dough, and a wire rack is perfect for cooling your loaf evenly. Don’t forget a kitchen scale for precise measurements!
Common Questions Answered for Stress-Free Baking
Wondering if your dough has risen enough? It should double in size and feel slightly puffy to the touch. If your kitchen is cool, place the dough in a slightly warm spot (like near the oven) to help it rise.
Can’t find instant yeast? Use dry active yeast instead, but remember to sponge it first by hydrating it in tepid water for 5-10 minutes. If your bread isn’t browning evenly, rotate the tray halfway through baking for consistent results.
Artisanal Whole Wheat Bread Recipe (No-Knead, Beginner’s Bread)
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 cup whole wheat flour
- 1/2 teaspoon instant yeast or 1 teaspoon of Dry Active yeast
- 1 1/2 teaspoons salt
- 2 tablespoons honey
- 1 1/4 cups water
Instructions
- Make the dough: In a large bowl whisk the flour, whole wheat flour, yeast and salt.
- In a separate bowl, combine the honey and water. Add the water mixture to the dry ingredients, and stir until you form a ball of dough and it cleans the bowl (see video above). If your dough seems very dry, add more water (do this 1 tablespoon at a time) until desired consistency is achieved.
- Cover with plastic wrap. Let the dough rise for 18-24 hours at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about double in size.
- Once the dough has proofed knock the air out with your hands.
- Shape the dough by transferring onto a lightly floured surface. Fold the dough in half and then fold it in half again. Shape the dough into a ball by tucking the sides underneath itself.
- Place the dough on a lined baking tray seam side down. Cover with cling wrap and a kitchen towel and proof for roughly 45 minutes -1 1/2 hours depending on how warm your kitchen is. You will want it to have doubled in size. (Note: Watch the above video on how to proof in a bowl)
- Once the dough has risen a second time, score the top with a blade or sharp knife. Bake it off at 400oF (200oC) for roughly 50-60 minutes. ( Watch for baking bread tips https://www.biggerbolderbaking.com/7-common-breadmaking-mistakes/)
- Want to bake this bread in a dutch oven? I put it in at 450oF (225oC), then immediately turn it down to 400oF (200oF) and bake for 30 minutes with the lid on. Then remove lid and bake for the remaining time.
- Once the bread has formed a crisp golden crust you can transfer it to a wire rack and allow to cool completely to room temperature before slicing. Another tip to tell if it is fully bake is if you tip the base of the bread and it makes a hollow sound.
- Cover and store at room temperature for up to 3 days. This bread also freezes really well.
- * Dry Active Yeast needs to be sponged before use. This means allowing the yeast to hydrate in the tepid liquid you are using in your bread. It will form a sponge which you stir through before adding to the flour, this will ensure success.