No-knead Wholemeal Bread

Susan, AKA Kiwicook

Author: Susan, AKA Kiwicook

Last Updated:


I’m not normally a big bread eater, but recently I sourced some wonderful organic stone-ground white and wholemeal flour from a nearby Dutch windmill enterprise – the De Molen (through its shop, the Dutch Market) in Foxton, New Zealand.

They also provided recipe sheets for various types of bread, and this No-knead Wholemeal Bread is one of them. Having failed miserably at making bread before, I had no great expectations, so was wonderfully surprised when this loaf turned out so well. It had a crispy crust, soft and even crumb texture and was really delicious, particularly with butter slathered over top! It sliced really easily too, holding its shape well. I’ll try some of their other bread recipes in time and, if they turn out as good as this one, will share those too.



Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 20 minutes
Total Time 1 hour 15 minutes
Course Bread
Servings 1 Loaf


  • 2 ½ tsp Instant Active Dried Yeast (I didn’t use ‘instant’ and it worked fine)
  • 2 cups luke-warm water
  • 1 Tbsp honey or golden syrup
  • 1 Tbsp vegetable oil
  • 3 cups stone-ground wholemeal flour
  • 1 cup stone-ground white flour
  • 1 ½ tsp salt
  • 6 tsp gluten flour (wheat gluten)


  • Combine yeast, water and honey in a large bowl and leave to rise in a warm place for 20 minutes.
  • Add oil, the wholemeal and white flours and the gluten flour to the yeast mix. Stir thoroughly with a wooden spoon until it combines into a ball of dough.
  • Grease and flour a loaf tin and place a piece of baking paper in the bottom. Spoon the mixture evenly into the tin. Level the top of the dough with the back of a wet spoon and coat or spray lightly with oil.
  • Cover the tin lightly with cling film and leave to raise until twice the original size (about one hour).
  • Preheat oven to 200°C (400°F). Put the loaf tin into the middle of the oven and bake for 45 minutes, or until the bread is well browned and sounds hollow when tapped. (If the bread browns too quickly, cover with a piece of silver foil for the remainder of the cooking).
  • Take the bread out of the oven, let it cool for a few minutes, then turn out onto a wire rack to cool completely.
Keyword No-Knead Bread, Stone-Ground Bread, Wholemeal Bread
Tried this recipe?Let us know how if you liked it in the comments below!
related POSTS
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.