Why You’ll Love Country‑Style Rustic Whole Wheat Bread Recipe

The convenience: since it’s no‑knead, you don’t need a stand mixer or complicated techniques.
Whole‑grain goodness: it uses only whole wheat flour (white whole wheat or red wheat/spelt are options), making it a healthier bread choice.
Great texture: despite being all whole wheat, you’ll get a crusty exterior and satisfying chew inside.
Versatility: perfect for soups, sandwiches, or just slicing with butter.
Minimal ingredient list: just flour, water, yeast, salt, and optionally seeds or nuts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole wheat flour (white whole wheat flour used in the original)
salt
yeast (active dry or instant)
water (lukewarm)
seeds and/or nuts (optional, e.g., flax seeds and sunflower seeds)

Directions

Combine all ingredients in a large bowl: whole wheat flour, salt, yeast, water, and if using, seeds or nuts. Mix until all flour is absorbed and you have a shaggy dough.
Cover the bowl and let the dough rise at room temperature for about 12 hours (up to 18 hours maximum) until it has developed flavor and risen.
Preheat your oven to 500 °F (≈ 260 °C) with a Dutch oven inside for about 30 minutes to ensure it’s thoroughly hot.
On a lightly floured surface, gently shape the dough into a loose round. Place it on parchment paper.
Remove the hot Dutch oven from the oven, lift the parchment and dough into it, replace the lid, and return to the oven. Bake at 500 °F for 30 minutes.
After 30 minutes, remove the lid, reduce the oven temperature to 415 °F (≈ 213 °C), and bake uncovered for another 10 minutes or until the top is deep golden brown.
Carefully remove the loaf from the pot and let it cool for at least 30–45 minutes before slicing. Cooling is important to let the starches set and avoid a gummy texture.

Servings and timing

Makes: 1 round loaf
Prep time: 15 minutes
Rising time: ~12 hours
Cook/bake time: ~40 minutes
Total time: approx 12 h 55 min

Variations

Swap in spelt or red wheat flour instead of white whole wheat for a slightly different flavor and texture.
Omit the seeds/nuts for a plain whole wheat loaf, or add in your favorites (e.g., pumpkin seeds, walnuts) for extra crunch and nutrition.
Adjust hydration slightly: whole wheat flour absorbs more water, so if your dough seems too sticky, reduce water a bit or add a touch more flour.
If you don’t have a Dutch oven, you can bake on a preheated baking stone or heavy baking sheet and add a pan of water for steam (though results may differ).
Add herbs or garlic powder to the dough for a savory twist.

Storage/Reheating

Store the bread in a bread box or loosely wrapped in a tea towel at room temperature for 2–3 days. The crust will soften over time.
For longer storage, slice and freeze portions. To reheat, wrap a slice in foil and bake in a 350 °F (≈ 175 °C) oven for 10–12 minutes, or toast slices directly.
If the crust softens, you can refresh it by placing the loaf in a 400 °F (≈ 200 °C) oven for 5–10 minutes to restore some crispness.

FAQs

What type of whole wheat flour should I use?

You can use white whole wheat flour for a lighter texture and flavor, or red whole wheat/spelt flour for more robust taste. The recipe is 100% whole wheat so choose a flour you like.

Do I need to knead the dough?

No — this is a no‑knead loaf. The dough develops gluten and structure over the long rise, so you only mix and shape.

Why is the dough so sticky?

Whole wheat flour absorbs more water and with higher hydration doughs tend to be sticky. That’s expected; you can lightly flour your surface and handle it gently.

Can I use instant yeast instead of active dry yeast?

Yes, either active dry or instant yeast will work well in this recipe.

What if my dough rises much more than 12 hours?

While 12 hours is ideal, the dough can rise up to 16–18 hours. After that, over-proofing may affect texture and rise.

Can I bake this loaf without a Dutch oven?

Yes, you can use a baking stone or heavy baking sheet with a pan of water to create steam, but results may vary.

How do I know when the bread is done baking?

The crust should be deep golden brown, and the loaf should sound hollow when tapped on the bottom.

Why do I need to let the bread cool before slicing?

Letting the loaf cool for 30–45 minutes allows the starches to set, preventing a gummy interior.

Can I add sweeteners like honey or sugar?

Yes, you can, but it may affect the rise and flavor. Start with a small amount and adjust other ingredients as needed.

How long will this bread stay fresh?

The bread will stay fresh at room temperature for 2–3 days. For longer storage, freeze slices or the whole loaf and reheat as needed.

Conclusion

This rustic whole wheat loaf is a fantastic go‑to for anyone wanting wholesome, homemade bread without the fuss of kneading or complex technique. With just a handful of ingredients and some patience overnight, you’ll have a beautifully crusty, flavorful whole‑grain loaf ready to serve with soup, sandwiches or simply slathered in butter. Enjoy your baking journey and the satisfying aroma of fresh‑baked bread in your kitchen.