Whole Wheat No-Knead Skillet Bread

Learn how to make fluffy, golden-brown whole wheat no-knead skillet bread that will have everyone asking for seconds.

whole wheat skillet bread

I needed to make some room in my freezer so decided to use my leftover Wheat Flour to make this delicious No-Knead Whole Wheat Skillet Bread.

bread dough in bowl

So what’s so special about this bread recipe you may ask? Well for one it’s no knead. May not sound like a big deal but it sure saves on time!

bread dough in cast-iron skillet

While it is a time saver, this bread recipe does use yeast so you will need to let it rise & proof twice during the process. A total of about 2 hours.

whole wheat skillet bread

Rising is the process where carbon dioxide makes the dough rise and develop flavor. Put the dough in a lightly oiled bowl (olive oil or non-stick spray) and cover with a tea towel or plastic wrap. The dough should be left in a warm location until it has doubled in size.

Proofing basically means the last rise of the dough in its final shape (e.g. bun, loaf, etc.) before baking. Many factors come into play for how long it will take to prove the dough. You can tell when the dough is ready for baking when the dough springs back after you gently press the dough with your finger.

whole wheat skillet bread

If you are fortunate enough to own a Danish Dough Hook (or Danish dough whisk) you can use that to mix the dough instead of a wooden spoon.

You can get them on Amazon, not expensive, and it really does a great job getting the dough just perfect!

Danish Dough Whisk
Danish Dough Hook

Another important tip is to make sure you use warm water. This will help re-activate the yeast. Shoot for somewhere between 100°-110°F.

2 Cups of cold water in a microwave-safe bowl for 45-60 seconds should do the trick!

whole wheat skillet bread

You will need the following ingredients to make this Whole Wheat No-Knead Skillet Bread recipe (see recipe card for quantities): Whole Wheat Flour, Kosher Salt, Active Dry Yeast, Water, Olive Oil, Old Fashioned Rolled Oats and Coarse Salt.

  1. In a large bowl, whisk together the whole wheat flour, salt and yeast.
  2. Pour the warm water over the top and mix with a wooden spoon or Danish Dough Hook until combined.
  3. Lightly cover the bowl with a kitchen towel. Let the dough rise for 1 to 1 1/2 hours. The dough should’ve doubled in size.
  4. Lightly grease the bottom of a 10 to 12 inch cast-iron skillet with some olive oil.
  5. With floured hands move the dough out of the bowl into the prepared skillet. Distribute the dough to shape it into a circle.
  6. Cover the dough with a kitchen towel and allow it to rise once more for about 30 minutes.
  7. Preheat the oven to 400°F.
  8. Brush the top of the dough with some olive oil. Score the top of the bread and sprinkle the rolled oats and the coarse salt over the top.
  9. Bake for 35 to 40 minutes until a crusty deep golden brown.

Printable Recipe Card

whole wheat skillet bread

Whole Wheat No-Knead Skillet Bread

Learn how to make fluffy, golden-brown whole wheat no-knead skillet bread that will have everyone asking for seconds.
5 from 3 votes
Prep Time10 minutes
Cook Time40 minutes
Rising time 1 hour 30 minutes
Total Time2 hours 20 minutes
Course Bread Recipes
Cuisine American
Servings 10
Calories 175 kcal

Equipment

  • Bowl for Mixing
  • Cast Iron Skillet (10-12 inch)

Ingredients
 

  • 4 Cups Whole Wheat Flour
  • 1 ½ Tsp Kosher Salt
  • 2 ¼ Tsp Active Dry Yeast
  • 2 Cups Water, warm
  • 2 Tsp Olive Oil
  • 1 Tbsp Old Fashioned Rolled Oats
  • 1 Tbsp Coarse Salt

Instructions
 

  • In a large bowl, whisk together the whole wheat flour, salt and yeast.
  • Pour the warm water over the top and mix with a wooden spoon or Danish Dough Hook until combined.
  • Lightly cover the bowl with a kitchen towel. Let the dough rise for 1 to 1 1/2 hours. The dough should've doubled in size.
  • Lightly grease the bottom of a 10 to 12 inch cast-iron skillet with some olive oil.
  • With floured hands move the dough out of the bowl into the prepared skillet. Distribute the dough to shape it into a circle.
  • Cover the dough with a kitchen towel and allow it to rise once more for about 30 minutes.
  • Preheat the oven to 400°F.
  • Brush the top of the dough with some olive oil. Score the top of the bread and sprinkle the rolled oats and the coarse salt over the top.
  • Bake for 35 to 40 minutes until a crusty deep golden brown.

Nutrition

Calories: 175kcalCarbohydrates: 35gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1050mgPotassium: 183mgFiber: 5gSugar: 0.2gVitamin A: 4IUVitamin C: 0.002mgCalcium: 19mgIron: 2mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

Similar Recipes

5 from 3 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating:




Before a comment appears it needs to be approved by the site owner. Read our Comment Policy to see how your comment data is processed. Your email address will NOT be published.

One Comment

  1. Mona says:

    This recipe is one that I love to make, especially if I am in a hurry. Very tasty.