Whole Wheat No-Knead Bread
Whole Wheat No-Knead Bread is marvelous. I wanted to see if it was possible to make a delicious no-knead bread with wheat flour and heavy cereal grains added to the mix. Yes, it can be done! The key, as I’ve stated many times before on any of my breadmaker whole wheat recipes is vital wheat gluten. I added vital wheat gluten to the basic recipe, along with a lot of other ingredients, and got a really nice artisan-type bread that’s healthy as well.
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Whole Wheat No-Knead Bread is filled with Provolone cheese, Italian seasoning, seven-grain cereal, and whole wheat flour. Parsley and chives also add flavor. This is a great bread to use for sandwiches as it is a very substantial bread and doesn’t fall apart easily.
Adding the vital wheat gluten made this bread softer in texture than regular Crusty Bread. This made the bread easier to bite into. Because the flour is soaked and fermented before you bake it, the dough releases the good enzymes needed to digest the bread, (and which cause gluten intolerance). It also removes the phythates which cause indigestion, bloating, gas, etc., in those with sensitivities to normal breads.
I was so happy with the way this bread turned out. Yes, it raised wonderfully, and had I put the dough in a smaller Dutch oven to bake it, the bread would have plumped up even more. I purposely added the seven-grain cereal to the already heavy whole wheat flour to see if this would work. Yes, vital wheat gluten helped the bread dough raise adequately even in a no-knead bread! Yay!
If you are looking for a whole grain wheat bread recipe that you don’t have to knead, then consider this quick and easy recipe. If you don’t want to include the cheese and seasonings you can leave them out or substitute others you prefer. I thought the ones I used added a lot to the texture and taste to the bread.
Parmesan, Romano or Asiago cheeses would also probably work just as well as the provolone. You just can’t go wrong with this tasty and hearty whole wheat bread.
I initially posted this recipe in June of 2013. Unfortunately, when I took the pictures I posed the bread (which is tan or light brown) on a light brown background! What a no-no. It was hard to distinguish the bread. I recently remade this recipe (September 2020) for a friend who recently had surgery. I served it with Amish Chicken and Noodles, Green Beans and a Pina Colada Texas Sheet Cake. I got a note back saying how much they LOVED the bread!
I was so happy when Whole Wheat No-Knead Bread turned out nicely. Vital wheat gluten makes all the difference in the world in having heavy wheat breads raise appropriately. It was delicious served with Amish Chicken and Noodles.
Whole Wheat No-Knead Bread is a very hearty and filling bread. When I made a sandwich out of it, I could only eat half at one time!
This close up shows the texture of the bread. I added parsley, chives, Italian seasoning and provolone cheese to this loaf.
This hearty, filling bread is terrific with soups and chili.
Here’s what I did.
I used these ingredients, plus water.
Place bread flour in a large plastic bowl that has a lid. Don’t use all purpose flour. It doesn’t have as much gluten as bread flour. The whole key to making this bread raise appropriately is to make sure there is enough gluten.
Add whole wheat flour, Seven-Grain cereal, provolone cheese, vital wheat gluten, yeast, chives, parsley, Italian seasoning and salt.
Stir ingredients to combine.
Add water.
Stir to combine. Place lid over mixture and allow to sit out on counter for 12-18 hours. Mine sat out about 24 hours.
Remove lid. You can see that the bread mixture has expanded.
Spread bread board or counter with a little flour (this is a lot more than I needed). Place a little flour on top of the bread dough and work into the dough.
Shape the dough into a ball.
Cover the dough with plastic wrap while you heat the cast-iron Dutch oven at 450 for 30 minutes. The dough will raise again.
After the cast-iron pot has been cooking at 450 for 30 minutes remove from oven and place the dough carefully into hot pan. You DON’T need to grease the pan. Cover with lid and bake 30 minutes.
Remove lid and bake 15 minutes longer for a total of 45 minutes.
This is what Whole Wheat No-Knead Bread looks like just out of the oven.
Allow the bread to cool completely before cutting down. I used an electric knife to cut through the bread.
Whole Wheat No-Knead Bread is very hearty and satisfying. It’s great served with soups like Creamy Sweet Potato and Lentil Stew or Asparagus Mushroom Soup.
I served Whole Wheat No-Knead Bread with Amish Chicken and Noodles.
This tasty bread is also great served with casseroles like Baked Ravioli or Creamy Avocado Pasta with Roasted Vegetables.
Here’s a close up so you can see the texture of this delicious, savory bread. Whole Wheat No-Knead Bread is a great dinner bread for whatever you’re serving.
If you’re looking for a healthier No-Knead bread recipe, this is it!
Here’s the recipe.
WHOLE WHEAT NO-KNEAD BREAD
(Recipe inspired from my Crusty Bread recipe)
Whole Wheat No-Knead Bread
Equipment
- 1 large enameled cast iron Dutch oven (that can be used in the oven) or other oven-proof large sauce pan
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- plastic wrap
- 1 wire cooling rack
Ingredients
- 2 cups bread flour NOT all purpose flour
- 1 cup whole wheat flour
- 1/2 cup 7-grain cereal dry
- 2 tsp. sea salt or kosher salt
- 1/2 tsp. yeast
- 4 tsp. vital wheat gluten
- 1 1/4 cups Provolone cheese shredded
- 1 tbsp. dried parsley
- 1 tsp. dried chives
- 1 tsp. Italian seasoning
- 1 2/3 cups water
Instructions
- Stir flours, cereal, salt, yeast, wheat gluten, cheese, and seasonings together in a large bowl.
- Add water and combine.
- Cover with lid or plastic wrap and allow to sit on counter 12-18 hours or overnight.
- Heat oven to 450°.
- When the oven has reached 450° place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
- Meanwhile, pour dough onto a heavily floured surface and shape into a ball.
- Cover with plastic wrap and let set while the pot is heating.
- Carefully remove hot pot from the oven using oven mitts and drop in the dough.
- Cover pot with lid and return to oven for 30 minutes.
- After 30 minutes remove the lid and bake an additional 15 minutes.
- Remove bread from oven and place on a cooling rack to cool.
- Makes one artisan-style loaf.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 2 cups bread flour
- 1 cup whole wheat flour
- ½ cup 10-grain cereal (dry)
- 2 tsp. kosher salt
- ½ tsp. yeast
- 3 tsp. vital wheat gluten
- 1 ¼ cups grated romano cheese
- 1 tbsp. parsley
- 1 tsp. chives
- 1 tsp. Italian seasoning
- 1 2/3 cups water
- Stir flours, cereal, salt, yeast, wheat gluten, cheese, and seasonings together in a large bowl.
- Add water and combine.
- Cover with lid or plastic wrap and allow to sit on counter 12-18 hours or overnight.
- Heat oven to 450°.
- When the oven has reached 450° place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
- Meanwhile, pour dough onto a heavily floured surface and shape into a ball.
- Cover with plastic wrap and let set while the pot is heating.
- Remove hot pot from the oven and drop in the dough.
- Cover and return to oven for 30 minutes.
- After 30 minutes remove the lid and bake an additional 15 minutes.
- Remove bread from oven and place on a cooling rack to cool.
- artisan-style loaf.
Whole Wheat No-Knead Bread is a great tasting bread to use with Fruity Spinach Salad with Peachy Balsamic Vinaigrette, or Fabulous Chef Salad.
This bread was awesome dunked in Amish Chicken and Noodles!
This healthy, no-knead bread is so easy to make. You hardly have to spend any time with it and yet the bread makes a wonderful loaf! I used Whole Wheat No-Knead Bread on Bacon, Swiss, Tomato and Avocado Sandwich. It was superb!
The seven-grain cereal adds a light crunch to this scrumptious bread.
You may also enjoy these delicious recipes!
Whole Wheat Parsley Herb Bread
Whole Wheat No-Knead Bread
Equipment
- 1 large enameled cast iron Dutch oven (that can be used in the oven) or other oven-proof large sauce pan
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- plastic wrap
- 1 wire cooling rack
Ingredients
- 2 cups bread flour NOT all purpose flour
- 1 cup whole wheat flour
- 1/2 cup 7-grain cereal dry
- 2 tsp. sea salt or kosher salt
- 1/2 tsp. yeast
- 4 tsp. vital wheat gluten
- 1 1/4 cups Provolone cheese shredded
- 1 tbsp. dried parsley
- 1 tsp. dried chives
- 1 tsp. Italian seasoning
- 1 2/3 cups water
Instructions
- Stir flours, cereal, salt, yeast, wheat gluten, cheese, and seasonings together in a large bowl.
- Add water and combine.
- Cover with lid or plastic wrap and allow to sit on counter 12-18 hours or overnight.
- Heat oven to 450°.
- When the oven has reached 450° place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
- Meanwhile, pour dough onto a heavily floured surface and shape into a ball.
- Cover with plastic wrap and let set while the pot is heating.
- Carefully remove hot pot from the oven using oven mitts and drop in the dough.
- Cover pot with lid and return to oven for 30 minutes.
- After 30 minutes remove the lid and bake an additional 15 minutes.
- Remove bread from oven and place on a cooling rack to cool.
- Makes one artisan-style loaf.
8 Comments
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January 1, 2015 at 4:14 pm
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[…] excellent. The only homemade bread I had on hand at the time to make any crumbs with was from my Cheesy Whole Wheat-Ten Grain No-Knead Bread, so that’s what I used to make the bread […]
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Nat Yusop | BakeSlave
June 29, 2013 at 5:38 am
Hi Teresa, as always, your body of work is immensely informative. Love it! I hope to give bread-making a try someday.
Teresa
June 29, 2013 at 9:15 am
Really, Nat, this recipe is so easy! Try the Crusty Bread recipe sometime to start out. 4 ingredients and NO kneading! It’s a great little bread. Than after making you can improvise with what you want to add to it.