Whole-Grain Crusty Bread
A rustic, crusty loaf with a deep golden-brown exterior and a soft, chewy whole-wheat crumb. This no-knead bread rises slowly overnight, developing complex flavor with minimal effort. Baked in a hot Dutch oven, it emerges with a crackling crust and airy interior that rivals any artisan bakery loaf.
For 8 servings
- mix · ~2 min
Mix the dry ingredients.
1.In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, salt, and yeast until evenly combined.2.Pour in the lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms with no dry flour pockets. - rest · ~720 min
Let the dough rise overnight.
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rest at room temperature for 12 to 18 hours. The dough will double in size and the surface will be dotted with bubbles.
TIPA cooler room needs closer to 18 hours; a warmer one may be ready in 12. Look for a bubbly, puffed surface. - prep · ~3 min
Shape the dough.
1.Generously flour a work surface and your hands. Scrape the dough out of the bowl onto the floured surface.2.Gently fold the edges of the dough inward a few times to form a loose ball. Do not punch it down or overwork it.3.Place the dough seam-side down on a sheet of parchment paper. Dust the top lightly with flour and cover loosely with plastic wrap.TIPHandle the dough lightly. You want to keep those air bubbles intact for an open crumb. - rest · ~30 min
Rest the dough while the oven preheats.
Let the shaped dough rest for 30 minutes. Meanwhile, place your Dutch oven with its lid inside the cold oven. Preheat the oven to 450°F. Let the pot heat for at least 30 minutes after the oven reaches temperature.
TIPA properly preheated pot is essential for that deep, crackling crust. - bake · ~30 min
Bake the bread covered.
1.Carefully remove the scorching hot Dutch oven from the oven. Uncover.2.Using the parchment paper as a sling, lift the dough and lower it into the hot pot. Cover immediately with the lid.3.Bake covered for 30 minutes. The steam trapped inside creates the crust.TIPWear heavy oven mitts and work quickly when handling the hot pot. - bake · ~18 min
Bake uncovered to finish.
Remove the lid and continue baking for 15 to 20 minutes, until the loaf is a deep golden-brown and sounds hollow when tapped on the bottom.
- rest · ~60 min
Cool completely before slicing.
Lift the bread out by the parchment and transfer to a wire rack. Let it cool for at least 1 hour before slicing. Cutting too soon makes the crumb gummy.
TIPPatience pays off — the interior finishes setting as it cools.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best rise, use lukewarm water around 100°F; too hot kills the yeast, too cold slows fermentation.
- 2Don't skip the 12-18 hour rise — this slow fermentation develops deep, nutty whole-grain flavor.
- 3When shaping, fold gently rather than kneading to preserve the air bubbles for an open crumb.
- 4Preheat your Dutch oven for a full 30 minutes after the oven reaches 450°F to guarantee a crackling crust.
- 5Cool the bread completely for at least 1 hour; slicing warm will result in a gummy, dense interior.
- 6Store leftover bread cut-side down on a cutting board at room temperature for up to 2 days, or freeze wrapped tightly.
Adapt it for your goals.
Seeded Crust
After shaping, brush the dough lightly with water and roll it in a mix of sesame, poppy, sunflower, and flax seeds for added crunch and nutty flavor.
Herb & GarlicHerb & Garlic
Add 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and 2 minced garlic cloves to the dry ingredients for an aromatic, savory loaf perfect for soups.
100% Whole Wheat100% Whole Wheat
Replace all-purpose flour with an equal amount of whole wheat flour and increase water by 2 tablespoons; the crumb will be denser but richer in fiber.
Olive & RosemaryOlive & Rosemary
Fold 1/2 cup chopped Kalamata olives and 1 tablespoon fresh rosemary into the dough during shaping for a Mediterranean twist.
Why this is on our healthy list.
Rich in Whole Grains
Using 3 cups of whole wheat flour provides more fiber, B vitamins, and minerals than white bread, supporting digestive health and sustained energy.
Lower Sodium Control
With just a pinch of salt, this recipe lets you control sodium intake, making it heart-friendly compared to many store-bought loaves.
No Added Sugar or Fat
This bread contains zero added sugars or oils, making it a clean, wholesome option for those monitoring their fat or sugar consumption.
Naturally Vegan
Made entirely from flour, water, salt, and yeast, this loaf is suitable for vegan diets and contains no animal products.
Frequently asked questions
Yes, use the same amount (1/2 teaspoon) and skip the proofing step. Instant yeast can shorten the rise time slightly, so check after 10 hours.
