Whole-Grain Crusty Bread
A simple, no-knead recipe for a rustic loaf with a chewy interior and a wonderfully crisp crust. Made with a blend of whole wheat and all-purpose flour, it's the perfect healthy side for scooping up sauces and stews.
For 12 servings
Mix the dough ingredients.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, instant yeast, and salt. Add the lukewarm water and honey. Mix with a spatula until a shaggy, sticky dough forms and no dry flour remains. There's no need to knead.
TIPEnsure your water is lukewarm, not hot. Hot water can kill the yeast.Let the dough rise.
Cover the bowl with plastic wrap or a damp cloth. Let it sit at room temperature for 8 to 18 hours. The dough is ready when it has more than doubled in size, is bubbly, and has a web-like texture.
TIPA longer rise develops a more complex, tangy flavor. For a quicker rise, place the bowl in a slightly warm spot.Shape the loaf.
- Lightly flour a work surface and scrape the dough out of the bowl.
- The dough will be sticky and stringy. Sprinkle a little flour on top.
- Gently fold the dough over on itself 2-3 times to form a rough ball.
- Place the dough on a piece of parchment paper.
Preheat the oven and let dough rest.
Place a 6 to 8-quart Dutch oven with its lid in the oven. Preheat the oven to 450°F (232°C). Let the dough rest on the parchment paper while the oven preheats, for about 30 minutes.
Bake the bread.
- Carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough and place it inside the pot.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 10-15 minutes, or until the crust is deeply golden brown and crisp.
TIPBaking with the lid on traps steam, creating a crispy crust similar to a professional steam-injected oven.Cool the bread completely.
Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely. This can take at least 1 hour.
TIPDo not slice the bread while it's hot. The internal structure is still setting, and cutting it early can result in a gummy texture.Slice and serve.
Once completely cooled, use a serrated bread knife to cut the loaf into 12 slices. Serve alongside your favorite soup, stew, or shakshuka.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra crispy crust, place a small pan of hot water on the bottom rack of the oven during the first part of baking.
- 2Make sure your yeast is fresh. If it doesn't foam when mixed with warm water and a pinch of sugar, it's likely inactive.
- 3Don't add too much extra flour when shaping; the high hydration is what creates the open, airy crumb.
- 4Store leftover bread at room temperature, cut-side down on a cutting board, for up to 3 days.
Adapt it for your goals.
Vegan
To make this bread vegan, simply replace the 1 teaspoon of honey with maple syrup or agave nectar, or omit it entirely.
healthyHealthy
For added texture and nutrients, mix in 2 tablespoons of sunflower seeds, pumpkin seeds, or flax seeds with the dry ingredients.
quickQuick
For a faster rise, use warm water (around 110°F/43°C) and let the dough rise in a warm place for 1.5-2 hours. The flavor won't be as developed but it will still be delicious.
Why this is on our healthy list.
Rich in Dietary Fiber
Whole wheat flour is an excellent source of dietary fiber, which supports digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness.
Provides Sustained Energy
The complex carbohydrates from whole grains are broken down slowly by the body, providing a steady release of energy without the spike associated with refined grains.
No Added Fats
This lean dough recipe contains no added oil or butter, making it a naturally low-fat choice that's good for heart health.
Frequently asked questions
Yes, this bread is a healthy choice. It's made with whole wheat flour, which is high in fiber, vitamins, and minerals. Fiber aids in digestion and helps you feel full longer. It's also made without any added oils or fats.