Average: 5 (1 vote)
Active time
15 minutes
Total time
21 hours
1 loaf
Serving Size
1/8 loaf

200 grams whole wheat flour (about 1 ⅓ cups), plus more for flouring your surface

200 grams all-purpose flour  (about 1 ⅓ cups)

340 grams of water (1 ¼ cups + 3 scant tablespoons)

8 grams of salt (about 1 ½ teaspoons table salt, or 2 teaspoons kosher salt)

2 grams instant yeast (about ½ teaspoon)

⅛ teaspoon lemon juice



  1. Place the whole wheat flour, all-purpose flour, salt, and yeast in a large bowl and stir to combine.
  2. Add the water and lemon juice into the flour mixture. With your hand formed in a stiff claw, rake the flour and water together, until it becomes a sticky mass. Roll and press the dough mass around in the bowl to pick up any loose bits of flour. This should take no more than 40 seconds. 
  3. Cover the bowl with a cutting board or lid and let sit on the counter at room temperature (60-70°F) for 12-18 hours. 
  4. To shape the loaf, dust one side of a dish towel generously with flour and use it to line a bowl (floured side up). Flour your work surface (such as a countertop) and flour the edges of the dough in the bowl. This will help the dough slide out of the bowl with minimal sticking. Tilt the bowl over your floured work surface and ease the dough mass out onto your floured countertop.
  5. Being gentle with the dough, reach under one side and stretch the dough out slightly, and fold it up and over itself into the center. Repeat this with each side of the dough, so a total of 4 times. Being sure to use as much flour as necessary to prevent sticking, flip the dough over using the sides of your hands (try not to use your fingertips too much). Hold the dough in both hands with the seam side down, and gently tuck the dough together underneath itself, helping to form it into a ball with a relatively smooth top.
  6. Place the dough ball seam side down into the towel-lined bowl, and dust lightly with flour. Cover the bowl with a large baking sheet and allow the to rise until roughly doubled in size. This should take about 2 hours. As a test, you can poke the dough with a well-floured finger. If the dent springs back immediately, your dough needs more time to rest. If the dent slowly fills back in you’re are ready to bake.
  7. Approximately 30 minutes before you think your dough will be ready to bake, place a Dutch oven on the middle rack of your oven, with the lid on. Preheat oven to 500°F. While the oven and Dutch oven are preheating, cut a piece of parchment paper to the size of the loaf. When ready to bake, carefully flip the bowl containing the dough over the prepared piece of parchment paper and gently remove the bowl and the towel from the loaf. Be gentle and take your time, you want to minimize the loss of gasses from the dough. 
  8. Carefully remove the (very hot) Dutch oven. Using the corners of the parchment paper, carefully place your loaf inside the vessel. Being sure to use an oven mitt, place the lid back on the Dutch oven and return to the oven, lowering the temperature to 450°F. Bake for 25 minutes. After 25 minutes, remove the lid (be careful of the steam) and bake for 15 to 25 minutes more, or to your desired darkness.
  9. Remove the loaf from the Dutch oven and — especially because this is a whole grain loaf — allow to cool! If you can’t wait until it is room temperature, be sure to give it as close to an hour as you can handle before cutting and consuming.

An Oldways recipe and photo, adapted from Kenji Lopez-Alt


Calories: 180
Total Fat: 1g
Saturated Fat: 0g
Sodium: 390mg
Carbohydrate: 37g
Fiber: 3g
Total Sugar: 0g (Added Sugar: 0g)
Protein: 6g

Yield: 1 loaf

Serving Size: 1/8 loaf

How'd it Taste?

Lesle Stevens
Would this recipe work with rye flour?
Hi Lesle -- Rye flour can't usually be substituted one-for-one for whole wheat flour in a recipe because it has different gluten-forming properties than whole wheat. However, you could probably replace some of the whole wheat flour with rye flour if you're looking to get some of that delicious rye flavor in your loaf. You might try 100 grams rye flour, 100 grams whole wheat flour, and 200 grams all-purpose flour and let us know how it goes!
Tracy F
This recipe is great. I've tried it with King Arthur's white wheat flour and rye flour. Water has to be adjusted depending on the flour. But my favorite way to make it is to add a tsp or two of coarse ground black pepper and diced or thick grated parmesan cheese.
I absolutely love the no-knead breads! Usually, I have a hard time with bread recipes because I always use whole wheat and my bread turns out as dense as a rock. But these variations, as well as giving the bread time to properly rise etc, make for a delicious loaf!
Suz in Wonderland
Will this bake well in a stone or glass bread pan instead of a Dutch oven?
Hi there! Although a Dutch oven is recommended for this recipe, and we have only tested it in a Dutch oven, you may have luck with another pan. Check out this article called "Choosing the Right Bread Pan" for more information: https://www.kingarthurbaking.com/blog/2016/02/12/choosing-right-bread-pan
Judith Mason
Can the recipe be doubled?
Yes, absolutely! We do recommend splitting the dough into two loaves in Step 4 if you decide to double the recipe.

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