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No-Knead Honey Whole-Wheat Boule

Yield: 1 loaf; about 1-1/2 lb.

This hearty whole wheat boule is perfectly timed to match our busy lives. Take 3 minutes first thing in the morning to stir the dough together. Let it rise very slowly, timing it according to your work day, and then quickly shape it into a ball when you get home. Bake it in a Dutch oven, and by the time you’ve made dinner, the bread is out of the oven.


  • 7 oz. (1-1/2 cups) whole wheat flour; more for working with the dough
  • 7 oz. (1-1/2 cups plus 2-1/2 Tbs.) bread flour
  • 1-1/2 tsp. kosher salt
  • 1/2 tsp. active dry yeast
  • 1-1/4 cups cold water
  • 2 Tbs. honey


Mix the dough

  • In a large bowl or food container, whisk together the whole wheat flour, bread flour, salt, and yeast. Using a wooden spoon or Danish dough whisk, mix the water and honey into the dry ingredients. Stir just until the dough comes together, making sure there are no dry ingredients left at the bottom of the bowl.
  • Cover the bowl with plastic wrap or a loose-fitting lid. Don’t use a kitchen towel, as it may stick to the wet dough. Allow the dough to rise at room temperature for 8 to 12 hours.

Shape and bake the loaf

  • Sprinkle a generous amount of whole wheat flour on a 12×8-inch piece of parchment and set aside. Dust more flour over the surface of the dough to prevent it from sticking to your hands as you shape the loaf. Gently pull the dough away from the sides and then lift it out of the bowl; you want to work it as little as possible to maintain the air bubbles formed by the yeast. Dust the dough with more flour as necessary to prevent it from sticking to your hands.
  • Quickly stretch and tuck the dough under itself, giving it quarter turns as you work, to form a tight ball. The top of the boule
    will be smooth, but the bottom may be a collection of loose ends, which will come together as the dough rests.
  • Put the shaped boule on the prepared parchment. Lower the loaf on the parchment into a 4- to 51/2-quart Dutch oven. Cover and allow it to rest for 45 minutes at room temperature. After the rest, if you like, decorate the loaf by slashing a 1/4-inch-deep cross in the top with a sharp paring knife.
  • Put the Dutch oven in the center of a cold oven; set the oven to 425°F and bake for 40 minutes. The loaf will have risen nicely but will still be pale. Remove the lid of the Dutch oven and bake until the loaf is a deep caramel-brown color, 10 to 20 minutes more.
  • Carefully remove the bread from the Dutch oven, peel away the parchment, and allow it to cool completely on a rack before slicing.


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