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Whole Wheat No-Knead Bread | Can't Stay Out of the Kitchen | fantastic #NoKneadBread using #WheatFlour, #ProvoloneCheese & #SevenGrainCereal. Incredibly easy #HomemadeBread #recipe. #bread #ArtisanBread

Whole Wheat No-Knead Bread

Teresa Ambra
Whole Wheat No-Knead Bread is a delicious homemade artisan-style bread that you don't have to knead! This recipe includes provolone cheese, Italian herbs, and 7-grain cereal. It's a terrific hearty and filling bread to serve with soups and chili. This tasty bread is really easy since you mix the ingredients a day ahead and then bake the next day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 19 hours
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 10
Calories 211 kcal

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

NOTE: Preparation time does not include the 12-18 hours required to allow the bread ingredients to rest.
 
NOTE: Homemade bread has no preservatives and needs to be refrigerated after 2 days.
 
NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.
 
NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.
 
NOTE: I actually allowed the bread mixture to sit on the counter about 24 hours.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 211kcalCarbohydrates: 30gProtein: 11gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 520mgPotassium: 126mgFiber: 3gSugar: 1gVitamin A: 519IUVitamin C: 6mgCalcium: 174mgIron: 1mg
Keyword bread, breakfast, brunch
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