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.
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.
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!
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.
What is Rising & Proofing
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.
Recipe Tip
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!
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!
Gather your Ingredients
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.
How to Make Whole Wheat Skillet Bread
- 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.
Whole Wheat No-Knead Skillet Bread
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
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.
This recipe is one that I love to make, especially if I am in a hurry. Very tasty.