If you’ve ever dreamed of biting into a warm, soft, and wholesome loaf straight from your own kitchen without spending hours kneading dough, this No Knead Whole Wheat Honey Bread Recipe is going to be your new best friend. It combines the hearty goodness of whole wheat with the subtle sweetness of honey, delivering a loaf that’s tender, flavorful, and packed with character. Whether you’re a seasoned baker or just starting out, this recipe makes bread-making approachable and incredibly satisfying.
Ingredients You’ll Need
The magic of this bread lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role, contributing to the bread’s texture, flavor, and beautiful golden crust that will make your kitchen smell irresistible.
- Bread flour: Provides the right structure and chewiness for a perfect crumb.
- Whole-wheat flour: Adds nuttiness and wholesome flavor along with subtle earthiness.
- Instant or rapid-rise yeast: Ensures a quick and reliable rise with minimal effort.
- Warm water (110°F): Activates the yeast gently to help your dough come alive.
- Unsalted butter (melted): Brings moisture, richness, and a tender crumb.
- Honey: Infuses a gentle sweetness and helps with browning the crust.
- Kosher salt: Balances the flavors and enhances the taste of the bread.
- Large egg (beaten with water and salt): Gives the crust a beautiful shine and adds dimension to the flavor.
How to Make No Knead Whole Wheat Honey Bread Recipe
Step 1: Mix the Dry Ingredients
Start by combining the bread flour, whole-wheat flour, yeast, and kosher salt in a large bowl. This dry mixture forms the foundation of your bread, ensuring yeast distributes evenly for a perfect rise without lumps or clumps.
Step 2: Add the Wet Ingredients
Next, stir in the warm water, melted butter, and honey into the dry ingredients. The warm water activates the yeast gently, while the butter and honey bring richness and just the right hint of sweetness. Mix until it forms a rough, sticky dough—no kneading needed!
Step 3: Let the Dough Rise
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest in a warm spot for about 1 to 1.5 hours, or until it has doubled in size. The slow rise builds flavor and texture, making the bread tender and complex.
Step 4: Prepare the Loaf
Once risen, gently fold the dough onto a well-floured surface just to shape it into a round loaf. Be careful not to overwork it. Place the dough seam-side down on a parchment-lined baking sheet. Brush the top lightly with the beaten egg wash for a glossy, golden finish.
Step 5: Bake to Perfection
Preheat your oven to 425°F (220°C). Bake the bread for 55 to 60 minutes until it’s beautifully browned and makes a hollow sound when tapped at the bottom. This is your sign of a perfectly baked loaf with a delightful crust and soft interior.
How to Serve No Knead Whole Wheat Honey Bread Recipe
Garnishes
For that extra cozy feeling, try spreading softened butter or your favorite nut butter on warm slices. A sprinkle of cinnamon sugar or a drizzle of pure honey can elevate this humble bread into a treat to savor at any time of day.
Side Dishes
This bread pairs wonderfully with comforting soups like creamy tomato or hearty lentil stew. Its gentle sweetness and soft crumb balance savory, bold flavors, making your meal feel complete and soul-satisfying.
Creative Ways to Present
Slice it thick for sandwiches loaded with roasted veggies and melty cheese, or toast slices to perfection for an irresistible breakfast base topped with smashed avocado and a sprinkle of chili flakes. It’s so versatile you’ll find new favorites every time you bake it!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This helps maintain its moisture and freshness, so every bite feels just as delightful as the first.
Freezing
To freeze, slice the bread first and place the slices in a freezer bag with the air pressed out. This way, you can easily take out only what you need and enjoy homemade bread anytime without waste.
Reheating
Revive frozen or day-old slices by popping them into a toaster or warming briefly in the oven at 350°F (175°C) for 5 to 10 minutes. The crust will crisp while the inside stays tender and inviting, perfect for that fresh-baked experience.
FAQs
Can I use all whole-wheat flour instead of a mix?
While you can use 100% whole-wheat flour, the texture will be denser and less light since bread flour provides extra gluten for chewiness. Mixing both flours balances nutrition and texture beautifully.
Is it necessary to use instant yeast?
You can substitute active dry yeast, but you’ll need to proof it in warm water for about 5 minutes before mixing. Instant yeast simplifies the process by mixing directly with the dry ingredients.
Can I make this bread gluten-free?
This recipe relies on gluten for structure, so swapping in gluten-free flours will require additional binders and adjustments. For best results, look for specific gluten-free bread recipes designed for those flours.
Do I have to use butter, or is there a substitute?
You can substitute butter with olive oil or coconut oil for a different flavor and slightly lighter texture. Each fat will impart its own unique taste, so feel free to experiment.
Why does the recipe call for an egg wash?
The egg wash adds a beautiful shine and deepens the golden color of the crust, making your bread look as good as it tastes. You can skip it if you prefer a more rustic finish.
Final Thoughts
If you’re looking for a warm, comforting loaf that fills your kitchen with irresistible aroma without the fuss of kneading, the No Knead Whole Wheat Honey Bread Recipe is an absolute must-try. It’s simple, deeply satisfying, and a lovely way to enjoy wholesome, homemade bread any day of the week. Trust me, once you taste it fresh from the oven, you’ll be hooked!
Print
No Knead Whole Wheat Honey Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 8 hours 70 minutes (including rising time)
- Yield: 12 slices
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This No Knead Bread recipe yields a delicious homemade bread with a crisp crust and soft, airy crumb, requiring minimal effort with no kneading. Perfect for beginners and bread lovers looking for a simple yet rewarding baking experience.
Ingredients
Dry Ingredients
- 2 cups bread flour (312 grams / 11 ounces)
- 6 tablespoons whole-wheat flour (57 grams / 2 ounces)
- 2¼ teaspoons instant or rapid-rise yeast (7 grams)
- 1 teaspoon kosher salt (3 grams)
Wet Ingredients
- 1⅜ cups warm water (312 grams / 11 ounces, 110°F)
- 4 teaspoons honey (88 grams)
- 4 tablespoons unsalted butter (57 grams, melted and divided – ½ stick)
- 1 large egg (50 grams, lightly beaten with 1 teaspoon water and pinch of salt)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the bread flour, whole-wheat flour, instant yeast, and kosher salt thoroughly to ensure even distribution of ingredients.
- Add Wet Ingredients: Warm the water to about 110°F and mix in honey and half of the melted butter. Pour this mixture into the dry ingredients and stir together with a wooden spoon or spatula until a sticky dough forms. No kneading is necessary.
- First Rise: Cover the bowl tightly with plastic wrap or a clean towel and let the dough ferment at room temperature for about 8 to 12 hours, or until it doubles in size and is bubbly on the surface.
- Shape the Dough: After the first rise, lightly flour a work surface and turn out the dough gently. Fold the edges toward the center to form a loose ball then cover with a towel and let rest for 15 minutes.
- Prepare for Baking: Place the dough seam side down on a piece of parchment paper. Brush the top with the remaining melted butter to promote crust color and flavor.
- Second Rise: Cover again and allow the dough to rise for 45 minutes to 1 hour until nearly doubled.
- Prepare Oven and Bake: Preheat your oven to 450°F (230°C) with a Dutch oven or heavy lidded pot inside. Carefully remove the hot pot, lift the parchment with dough, and place inside. Cover with the lid and bake for 30 minutes.
- Finish Baking: Remove the lid and bake for another 20 to 30 minutes or until the crust is deeply golden brown and crisp to your liking.
- Cool and Glaze: Let the bread cool on a wire rack. Once slightly cooled, brush the top with the beaten egg wash to create a shiny crust and enhance flavor. Allow to cool completely before slicing.
Notes
- Warm water to about 110°F is optimal to activate the yeast without killing it.
- No kneading saves time and effort but allows gluten development through fermentation.
- The Dutch oven traps steam which helps create the perfect crust.
- Use a sharp serrated knife to slice the bread once fully cooled to avoid squashing.
- Store bread in a paper bag or bread box to maintain crust texture; avoid airtight bags which soften crust.
