No knead wholewheat artisanal bread

The #BestBossEver sent me a link on Facebook to this recipe and I knew I had to try it for Shabbat tonight. 

Although the actual preparation takes all of 5 minutes, you do need to prepare your dough a minimum of 8 hours before you want to bake it. 

So I made my dough last night before I went to bed. It literally took 5 minutes. This afternoon I baked it, which took about 20 minutes to heat the oven and let the dough rest after shaping and a further 45 minutes to bake. 


Here’s the recipe. 

No knead wholewheat artisanal bread
Easy peasy bread
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Prep Time
5 min
Cook Time
45 min
Prep Time
5 min
Cook Time
45 min
  1. 1 cup white flour
  2. 2 cups wholewheat flour
  3. 1 teaspoon salt
  4. 1/2 teaspoon yeast
  5. 1 and 1/2 cups warm water
  1. In a medium bowl mix all ingredients together with a wooden spoon.
  2. Mixture will be shaggy looking.
  3. Cover the bowl with plastic wrap not too tightly (I then covered the bowl with a towel).
  4. Leave at room temperature for a minimum of 8 hours but up to 24 hours.
  5. The dough will have doubled in size and look bubbly.
  6. Turn oven to 180C and place a high sided dish into the oven to get warm.
  7. Turn the dough onto a floured surface and shape into a round.
  8. Set aside until the oven is ready.
  9. Once ready, cut an 'x' into the bread and gently transfer to the hot dish.
  10. Do NOT burn yourself!
  11. Cover the dish with foil and bake for 30 minutes covered.
  12. Uncover the dish and bake for a further 15 minutes.
  13. Let cool before slicing.
Adapted from It's Always Autumn
A Bit of This A Bit of That