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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
Prepare Dutch Oven: Lightly oil the bottom of a 10” or 12” Dutch oven or cast iron pan to prevent sticking.
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.
Second Rise: Cover the Dutch oven with a tea towel and allow the dough to rise for an additional 30 minutes.
Preheat Oven: During the second rise, preheat your oven to 400°F (200°C).
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.
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