No Knead Whole Wheat Rosemary Bread Recipe

Introduction

This no-knead bread recipe brings rustic homemade bread to your kitchen with minimal effort. It combines whole wheat and all-purpose flour for a hearty texture and a beautifully crisp crust. Perfect for beginners and busy cooks alike!

Ingredients

• 1 package active dry yeast (2 ¼ teaspoons)
• 2 cups water (lukewarm)
• 2 cups whole wheat flour
• 2 ⅓ cups all purpose flour
• ½ tablespoon kosher salt (plus more for sprinkling on top)
• Olive oil
• Fresh rosemary (chopped for garnish)

Instructions

1. Step 1: Add the yeast and lukewarm water to a large mixing bowl.
2. Step 2: Stir in 1 cup of the flour and the salt until well combined. Gradually add the remaining flour, 1 cup at a time, mixing after each addition.
3. Step 3: Cover the bowl loosely with plastic wrap and let the dough rise for about 1 hour, or until it has roughly doubled in size.
4. Step 4: Lightly oil the bottom of a 10 or 12-inch Dutch oven or cast iron pan.
5. Step 5: Generously sprinkle flour over the top of the dough. Lightly rub flour onto your hands and gently shape the dough into a rough disk as you transfer it to the oiled Dutch oven.
6. Step 6: Cover the Dutch oven with a clean tea towel and let the dough rise for another 30 minutes.
7. Step 7: While the dough is rising, preheat your oven to 400°F (200°C).
8. Step 8: After the second rise, brush the top of the dough lightly with olive oil. Using a sharp knife, cut an “X” into the top. Sprinkle with kosher salt and chopped rosemary.
9. Step 9: Bake the bread for 35 to 40 minutes, or until the crust is golden brown and crisp.

Tips & Variations

• For added flavor, try mixing in 1–2 tablespoons of honey or molasses with the water before adding yeast.
• Swap fresh rosemary with other herbs like thyme or oregano based on your preference.
• If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid to replicate the crusty environment.
• Allow the bread to cool completely before slicing for the best texture.

Storage

Store the bread at room temperature in a paper bag or wrapped in a kitchen towel for up to 3 days. For longer storage, slice and freeze the loaf in a sealed bag for up to 3 months. Reheat by warming slices in a toaster or oven until crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all the whole wheat flour with all-purpose flour for a lighter texture, but the bread will have less depth of flavor and fewer nutrients.

Do I have to use a Dutch oven?

A Dutch oven helps create a steamy environment that develops a crispy crust, but you can use any heavy oven-safe pot with a lid as an alternative.

No Knead Whole Wheat Rosemary Bread Recipe

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★★★★★

5 from 109 reviews

• Author: Mariam
• Total Time: 1 hour 40 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Diet: Vegetarian

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Description

This No Knead Bread recipe is a simple, rustic loaf with a crisp golden crust and a soft, airy interior. Made with a combination of whole wheat and all-purpose flour, it requires minimal effort and no kneading. Perfect for beginner bakers or anyone craving fresh, homemade bread with a touch of fresh rosemary for aroma and flavor.

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Ingredients

Scale 1x2x3x

Bread Dough

• 1 package active dry yeast (2 ¼ teaspoons)
• 2 cups lukewarm water
• 2 cups whole wheat flour
• 2 ⅓ cups all purpose flour
• ½ Tablespoon kosher salt (plus more for sprinkling on top)

For Baking

• Olive oil
• Fresh rosemary (chopped for garnish)

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Instructions

1. Activate Yeast: In a large mixing bowl, combine the active dry yeast with the lukewarm water. Stir gently to mix and let the yeast begin to activate.
2. Add Flour and Salt: Add 1 cup of flour and the kosher salt to the yeast mixture, stirring until well combined. Continue adding the remaining flour 1 cup at a time, mixing thoroughly after each addition until a sticky dough forms.
3. First Rise: Cover the bowl loosely with plastic wrap and let the dough rise at room temperature for about 1 hour, or until the dough has roughly doubled in size.
4. Prepare Dutch Oven: Lightly oil the bottom of a 10” or 12” Dutch oven or cast iron pan to prevent sticking.
5. Shape Dough: Generously sprinkle the top of the dough with flour. Lightly rub flour on your hands and gently shape the dough into a rough disk. Carefully transfer the shaped dough into the prepared Dutch oven.
6. Second Rise: Cover the Dutch oven with a tea towel and allow the dough to rise for an additional 30 minutes.
7. Preheat Oven: During the second rise, preheat your oven to 400°F (200°C).
8. Prepare for Baking: After the dough has finished rising, lightly brush the top with olive oil using a pastry brush. Using a sharp knife, score an X into the top of the dough. Sprinkle with kosher salt and chopped fresh rosemary for flavor.
9. Bake: Place the Dutch oven in the preheated oven and bake for 35 to 40 minutes, or until the crust is a deep golden brown and the bread sounds hollow when tapped.

Notes

• Ensure the water is lukewarm (about 100°F/38°C) to properly activate the yeast without killing it.
• Do not skip the second rise; it helps develop the bread’s texture and flavor.
• If you don’t have a Dutch oven, use a heavy cast iron skillet with a lid or a baking dish covered tightly with aluminum foil.
• Let the bread cool completely on a wire rack before slicing to allow the crumb to set.
• This bread stores well for up to 3 days wrapped in a cloth or paper bag to maintain crustiness.

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: no knead bread, easy homemade bread, rustic bread, homemade whole wheat bread, rosemary bread