No-Knead Soaked Whole Grain Bread

This post contains affiliate links, which means Vintage Kids Modern World receives a small commission from some of the links on this page.

**Guest post by Gretchen Kingsley

Prior to my daughter being born, I was found in the kitchen a couple of times a week making bread. I LOVE bread. But since, I’ve only sporadically found time to make bread in the bread machine and it just doesn’t compare to oven baked bread. So, when she gave me this recipe to try last week, I was elated. I tried it that night. The best part of this recipe is that it takes about all of about 10 minutes of my time…for the WHOLE process. Yes it takes about 24 hours from start to finish but only 10 minutes of MY time. Mix this recipe up in the evening before bread and you will have fresh bread ready for dinner the following night.

No-Knead Soaked Whole Grain Bread (makes 1 loaf)

1/4 tsp. active yeast

1 ½ cups warm water

1 tsp. honey

3 cups flour (combination of whole wheat & white or entirely whole wheat. Do to your liking.)

1 ½ tsp. salt


Corn meal for dusting (optional)

Dissolve yeast in warm water and honey.

Pour in bowl and add flour and salt.

Stir until blended. Dough will be very liquidy and sticky. Do NOT add flour!

Cover bowl with plastic wrap and let rest at least 8 hours, preferably 12-18 hours, in the oven overnight. I turn on the oven light.

When dough is ready it will be bubbly and have risen. Punch down.

Spray a small amount of oil on bread pan (stoneware works great for this) and dust with corn meal.

Again, DO NOT add more flour. It will be liquidy.

Put bread in and sprinkle cornmeal on top. Let rise until doubled.

Preheat oven to 425 degrees. Put pan of water on shelf below.

Bake for 10 minutes and then lower temp to 350 degrees and bake another 30 minutes.


this post is part of Monday Mania at Healthy Home Economist, Project + Recipe Swap at Its A Keeper, Your Green Resource at Live Renewed,  Simple Lives Thursday at GNOWFGLINS

This entry was posted in Menu Plans, Recipes and tagged , , ,   |   Bookmark the permalink.


15 Responses to “No-Knead Soaked Whole Grain Bread”
show comments ⇓

  1. Lynda

    Looks great! I’ve decided I need to try soaked bread, and this looks super easy!

  2. angela

    How liquidly are we talking here… I just got this all together and though the dough is wet and sticky but there is no liquid… do I need to add more liquid? I measured exact when I mixed it up

  3. It shouldn’t be very liquidy -just sticky. It should be wet enough that you will NOT be able to pick it up without it falling apart, but you shouldn’t be able to pour it. Hope that helps!! -kelsi

  4. angela

    That does help thanks… that describes how mine is… I was thinking like batter and was worried… thanks for the help

  5. Rebecca

    Do you know if I can use any type of flour for this recipe? I want to use millet flour. I am new to baking bread and am very excited about trying your recipe. Thanks!

  6. Rebecca, I would assume that you could, but have not tried it. I know with some specialty grains, the amount of flour would need to be adjusted to equal the consistency that a wheat flour would give you (ie: you sometimes need up to 1.5x the amount of spelt flour to replace regular wheat flour). I would play around with the millet, and try to get a sticky, gloppy, but not runny consistency, and I think you’ll be fine! if you try it, please post on here and let us know how it goes! Sounds yummy! – kelsi

  7. angela

    I doubled the rec. and used about 2 C Spelt flour and the rest was the unbleached WW flour. It came out great.!

  8. angela

    This bread has come out great and I am now making it weekly:) My kids love it as well and so does the hubby:)

  9. Jeanne G.

    I tried this recipe this weekend. It tastes great but it is very short. Is this normal? Is there something I might have missed? My first thought is I should have let it rest longer before baking. do you know if the shape and size of the bowl that you rise it in makes a difference?

  10. Goldclaw

    Tastes very good. I used 1/2 white 1/2 whole wheat and did 1/2 cup whey instead of 1/2 cup of the water. Quite nice with chewy texture. It rose just fine and had a flat top when baked, which is nice for sandwiches. Jeanne, maybe try the second rise in the oven and let it stay in there while the oven heats up to 425? I did that because sometimes just moving the pan deflates the risen dough a little.

  11. Sandie

    I made this recipe today, for the second time with some changes and it came out beautiful. I used 1 TBSP of honey, 2 TBSP olive oil, 1 TBSP apple cider vinegar, 1/2 tsp yeast. I let it soak overnight for 12 hours.

    It actually made the texture a bit more fluffy and it was delicious, the kiddos devoured it! I quickly wrote down the changed recipe.

  12. Kelsi

    oooh – that’s so good to know! I’ll definitely give that a try! I always hope that people will tinker with my recipes to personalize them – so glad you posted! thanks for sharing Sandie! – kelsi