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This all-wheat bread recipe delivers crusty, nutty perfection with a no-knead method that transforms simple ingredients into artisanal-quality loaves. The secret lies in a long, slow rise that develops deep flavor and an open crumb structure, while high heat baking creates that coveted crispy crust.
I've perfected this over years of baking, and it consistently produces bread with a satisfying chew and rich, earthy taste that rivals store-bought sourdough.
What makes this recipe special is its versatility—you can use either whole wheat flour for a heartier texture or white whole wheat flour for a lighter crumb. The dough comes together with just five ingredients (plus water), and the no-knead technique saves time while building incredible flavor.
Perfect for sandwiches, toast, or serving alongside soups, this bread improves with age and keeps beautifully for days.
The result is a loaf with a golden, crackling crust that gives way to a tender, airy interior with visible pockets and subtle nutty sweetness. The aroma as it bakes will fill your kitchen with warmth, and the first slice reveals why homemade bread tastes nothing like the store-bought version.
This recipe delivers restaurant-quality results with minimal effort.
Whether you're a beginner or experienced baker, this foolproof method ensures success every time. The long fermentation develops complex flavors, while the high-heat bake creates that satisfying crunch. Store leftovers wrapped at room temperature for up to 3 days, or freeze for longer storage. Let's get baking!
Ingredients for all wheat bread
Five core ingredients plus water transform into artisanal all-wheat bread with restaurant-quality crust and nutty depth.
| Ingredient | Amount | Notes |
|---|---|---|
| High-Protein Bread Flour (or Whole Wheat Flour) 🌾 | 4 cups | King Arthur or Bob's Red Mill preferred |
| White Whole Wheat Flour 🌾 | 2 cups | For lighter crumb texture |
| Instant-Acting Dry Yeast 🍞 | 2 tsps | Saf-Instant or Red Star brand |
| Granulated Sugar 🍚 | 1 tbsp | Enhances yeast activation |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsps | Adjust to taste |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For dough elasticity |
| Warm Water (110°F) 💧 | 1 ½ cups | Not boiling, not cold |
| Cornmeal (for dusting) 🌽 | ¼ cup | Prevents sticking |
| Coarse Sea Salt (for topping) 🧂 | 1 tbsp | Maldon preferred |
The flours determine texture—King Arthur high-protein creates structure while white whole wheat adds subtle sweetness. Bob's Red Mill is another excellent choice for both. Yeast quality matters: Saf-Instant activates immediately in water, eliminating the need to proof. For the best flavor development, use organic flours from bulk bins at Whole Foods or Trader Joe's. The olive oil should be extra-virgin—look for Italian or Spanish varieties with fruity aromas. Water temperature is critical: too hot kills yeast, too cold slows fermentation. Aim for 110°F—test by touching a drop on your wrist (should feel warm but not hot).
No white whole wheat? Substitute regular whole wheat at 1:1 ratio, but expect a denser crumb. Running short on olive oil? Vegetable oil or melted coconut oil works, though flavor differs slightly. For yeast alternatives, 1 tbsp active dry yeast (proofed first) replaces the instant variety. The sugar can be omitted entirely for a more rustic flavor, but it helps activate the yeast faster. If using King Arthur's all-purpose flour, increase to 4.5 cups total for optimal structure. For gluten-free adaptations, Bob's Red Mill 1:1 GF flour blend works with xanthan gum added.
This dough improves with a 24-48 hour cold fermentation in the fridge—flavor develops more complexity. Once shaped, cover tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for 1-2 hours before high-heat baking. The baked loaf stores best in a bread box or paper bag at room temperature for 3-4 days. For longer storage, freeze fully cooled loaves wrapped in foil for up to 3 months. Reheat slices in a 350°F oven for 5 minutes to restore freshness. The crust stays crisp for 1-2 days if kept dry.
Why You'll Love This Recipe
- No-Knead Nightmare Solved: I swear by this method—just mix, let it rise, and walk away. The high-protein flour handles the dough better than my old whole wheat struggles, so no sticky messes or tough loaves.
- Crust That Doesn’t Quit: That golden crust? It’s crispy enough to hold your soup, soft enough to tear with your fingers. The white whole wheat flour gives it just the right chew, while the yeast keeps it light—no dry, dense disappointment here.
- Meal Prep MVP: I bake two loaves on Sunday, slice them, and freeze the extras. Toast straight from frozen? Yes, please. It’s my go-to for quick lunches, sandwiches, or even breadcrumbs (no waste, all flavor).
- Budget That Actually Stretches: Whole wheat flour is pricier, but this recipe uses less than store-bought loaves, and the yeast does all the work. Honestly, I’ve spent less on bread in months—and it’s way better than the sad stuff in the bakery section.
Step-by-step instructions for all-wheat bread with no-knead technique
This method delivers a perfectly balanced loaf with a crisp crust and tender crumb every time.
Combine Wet Ingredients and Activate the Yeast
In a large mixing bowl, whisk together the 1.5 cups warm water (110°F), 1 tbsp granulated sugar, and 2 tsps instant-acting dry yeast. Let the mixture sit for 5-10 minutes until it becomes frothy and bubbly—this confirms the yeast is active and ready to work. The water should feel warm to your wrist but not hot; if it's too hot, you'll kill the yeast before the dough even forms.
While waiting, measure out the 4 cups high-protein bread flour (or whole wheat flour) and 2 cups white whole wheat flour in a separate bowl. The white whole wheat flour adds lightness to balance the denser whole wheat flour. I always sift these together to prevent clumping and ensure even distribution throughout the dough.
Mix the Dough and Develop Gluten
Pour the yeast mixture into the flour mixture and add the 1.5 tsps diamond crystal kosher salt and 0.25 cup extra-virgin olive oil. Using a wooden spoon or dough whisk, stir vigorously for 3-4 minutes until a shaggy dough forms. The olive oil helps create elasticity in the dough, which is especially important when working with whole wheat flour that tends to be less stretchy.
Transfer the dough to a clean work surface and wet your hands to prevent sticking. Gently fold the dough over itself 8-10 times—this is called "autolyse" and helps develop gluten without overworking the dough. The dough will look rough and uneven at this stage, but that's normal. Cover the bowl loosely with a damp towel and let it rest for 30 minutes while you prepare your baking surface.
Shape and Prepare for Final Rise
After the rest period, wet your hands again and gently shape the dough into a loose round by folding the edges toward the center. Place it seam-side up in a lightly greased bowl and cover with a damp towel. Let it rise at room temperature for 1-2 hours until nearly doubled in size. This slow rise allows the flavors to develop fully and creates that perfect open crumb structure.
While the dough rises, preheat your oven to 450°F with a Dutch oven inside for 30 minutes. The Dutch oven creates steam, which is essential for developing that crisp crust and oven spring. Sprinkle 0.25 cup cornmeal on a baking sheet to prevent sticking when you transfer the dough later.
Bake for Maximum Crust Development
Carefully transfer the risen dough to the prepared baking sheet, seam-side up. Using a sharp knife or razor, make a deep slash down the center of the dough about ½ inch wide—this prevents over-expansion and gives you that classic bread score. Sprinkle generously with 1 tbsp coarse sea salt on top for flavor and presentation.
Immediately transfer the baking sheet with the dough to the preheated Dutch oven. Bake covered for 25 minutes, then remove the lid and bake uncovered for another 15-20 minutes until the bread reaches an internal temperature of 205-210°F and develops a deep golden-brown crust. The bread should sound hollow when tapped on the bottom.
Cool and Enjoy for Optimal Texture
Remove the bread from the oven and transfer it to a wire rack to cool completely for at least 1 hour. This resting period is crucial—it allows the crumb to set properly and prevents a gummy texture. The bread will continue to develop its nutty flavors as it cools, making the wait worthwhile.
Once fully cooled, slice the bread with a serrated knife for clean cuts. The interior should reveal an open, airy crumb with visible pockets of steam, while the exterior should be crisp with a satisfying crunch. Store wrapped at room temperature for up to 3 days, or freeze for up to 3 months for freshness whenever you need it.
Pro Tips For Making All Wheat Bread
- Measure Salt by Weight: Whole wheat flour absorbs moisture differently, so don’t eyeball the Diamond Crystal kosher salt—use a scale for 2% of your total flour weight (about 12g for 600g flour). I learned this the hard way when my bread turned bland because I guessed the salt, and now I swear by it for consistent flavor.
- Hydrate Flour Properly: Mix your high-protein bread flour and white whole wheat flour together before adding water—this evens out the absorption. Then, let the dough rest 20 minutes after mixing; the gluten needs time to relax. Skipping this step means fighting a tough, dense dough later.
- Use Warm Water, Not Hot: Dissolve the yeast in water that’s 105–110°F (not boiling or even warm tap water). Whole wheat dough rises slower, so give the yeast a perfect environment to avoid weak fermentation. I once killed a batch by using scalding water—now I test with my finger (should feel like a baby’s bath).
- Shape Dough Tightly: Roll the dough into a log and pinch the seams hard—this traps gas for a better rise. If your bread collapses after baking, you likely didn’t seal it properly. Yes, it’s tedious, but it’s the thing that matters most for that satisfying oven-spring.
Wine and beer pairings for this all wheat bread
Crisp White Wine
An Italian Pinot Grigio or Sauvignon Blanc from New Zealand brings bright acidity that cuts through the bread's nutty richness. I love Santa Margherita Pinot Grigio—its crisp finish cleanses your palate between bites. The citrus notes complement the whole wheat's earthy tones without overpowering. 🍷
Malty Amber Ale
A Belgian-style amber ale like Allagash Amber or Fat Tire adds caramel and toasty notes that mirror the bread's crust. The subtle sweetness balances the whole wheat's earthiness, while the effervescence refreshes. For a local option, try New Belgium Fat Tire—its malty profile pairs beautifully with toasted bread. 🍺
Dry Red Options
If you prefer red, go for a light-bodied Chianti or Pinot Noir with bright acidity. Chianti Classico from Tuscany enhances the bread's nutty depth while adding cherry and herbal notes. Avoid heavy Cabernets—they can overpower the delicate flavors. Serve slightly chilled for the best contrast. 🍇
Seasonal Pairings
For fall/winter, a Spätlese Riesling from Germany adds honeyed sweetness that complements the bread's crust. In spring/summer, switch to a dry Rosé like Whispering Angel—its crispness matches the bread's freshness. Always let your wine breathe for 5-10 minutes before serving. ✨
Non-Alcoholic Choices
Try sparkling apple cider like Martinelli's for a festive touch, or ginger beer for a spicy contrast. Iced hibiscus tea (chilled and lightly sweetened) highlights the bread's nutty notes without alcohol. Serve chilled for the best experience. 🍎
Nutrition facts
Frequently asked questions
Why does this recipe use both whole wheat and white whole wheat flour?
This combination creates the perfect balance of texture and flavor. Whole wheat flour provides the hearty, nutty taste and extra fiber, while white whole wheat flour adds lightness and a slightly sweeter profile. The white whole wheat prevents the bread from becoming too dense, resulting in a more open crumb structure you'd expect from artisanal bread.
Can I make this bread without a Dutch oven?
Yes, but your crust may not be as crispy. Use a heavy oven-safe pot with a lid instead, or bake on a baking sheet with a metal bowl inverted over the dough during the first 20 minutes to trap steam. For best results, try a 450°F oven with a baking stone and spray the dough with water before baking to create steam. The texture will differ slightly but still be delicious.
How do I know when the dough is properly risen?
Look for the dough to nearly double in size and feel noticeably lighter when pressed gently with one finger. It should spring back slowly rather than quickly. For visual confirmation, poke the dough with a toothpick—if it leaves a slight indentation that doesn't immediately spring back, it's ready. This typically takes 1-2 hours at room temperature.
What's the best way to store leftover all-wheat bread?
Wrap the cooled loaf tightly in plastic wrap or place it in a bread box to maintain freshness. At room temperature, it stays good for 3-4 days. For longer storage, slice the bread and freeze the slices between parchment paper for up to 3 months. To revive frozen slices, warm them in a 350°F oven for 5 minutes or toast directly.
Can I add seeds or nuts to this recipe?
Add 1/4 cup seeds (sunflower, pumpkin) or chopped nuts (walnuts, pecans)** to the dough during the mixing stage. For best results, toast the nuts/seeds first to enhance flavor. Note that this may slightly alter the texture—start with smaller amounts if you prefer a lighter crumb. The nutty flavors will complement the whole wheat beautifully.