This no-knead whole-wheat bread from Jim Lahey is quick to make but as good as old-fashioned bread. And with the added benefit of whole wheat and being done in less than two hours.
Jim Lahey’s no-knead whole-wheat bread is a brilliant innovation that brings you healthfulness with ease. And that’s to say nothing of the nutty, not overly healthful taste. More of that, please.–Renee Schettler Rossi
Jim Lahey's No-Knead Whole-Wheat Bread
- Quick Glance
- 30 M
- 1 H, 30 M
- Makes one 10-inch round loaf
IngredientsEmail Grocery List
- Seeded Whole-Wheat Bread
- You can make this sturdy whole-grain loaf even more substantial–and satisfying–when you consider pretending you’re German and tossing in a handful of walnuts or maybe some pumpkin and sunflower sesame seeds when mixing the dough. Consider it bread that sprecheksn the Deutch.
- Slightly More (Or Less) Hearty Whole-Wheat Bread
- You can easily adapt this whole-wheat bread recipe to turn out loaves that are a little less hearty by tweaking the proportion of all-purpose to whole-wheat flours. The recipe currently offers a 3:1 ratio, but feel free to nudge it slightly up or down, making it closer to 4:1 or even 2:1 (all-purpose : whole-wheat) depending on how pale or dense a loaf you like.
Recipe Testers Reviews
This no-knead whole-wheat bread is so simple to make it has become my go-to bread recipe. (I rarely buy bread.) It has a chewy crust and a well-developed flavor.
When making bread with all whole-wheat flour and/or if adding bran, I’ve found adding about a tablespoon of any kind of sugar or syrup really helps jump-start the yeast; otherwise it must sit for considerably longer than 12 hours to finish the first rise.
My favorite thing about this recipe is that it lends itself very well to experimentation, I’m still trying to figure out what combination and proportion I like best!
This no-knead whole-wheat recipe makes it easy to turn out crusty loaves of chewy whole-wheat bread that will have you turning up your nose at supermarket bread in no time.
It also invites experimentation, begging to be tweaked with more or less whole-wheat flour and the addition of nuts and seeds (flax? sunflower? pumpkin?). Loaves of bread don’t last long in our house, so there are very few days now when we don’t have a bowl of dough rising on the counter.