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no-knead dough in plastic bucket
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5 from 1 vote

Whole Wheat No-Knead Bucket Dough

If you have never encountered no-knead bucket dough before, this is gonna change your life! It's so easy you'll won't believe it.
Prep Time15 mins
resting time8 hrs
Total Time8 hrs 15 mins
Course: Bread
Cuisine: American
Keyword: bucket dough, no knead bread
Servings: 4 loaves
Calories: 723kcal
Author: Cery


  • 3 cups of warm not hot filtered water
  • 2 packets of yeast OR 1 1/2 Tbsp bulk yeast
  • 1 1/2 Tbsp sea salt
  • 1 1/2 cups organic whole wheat flour
  • 5 cups organic unbleached white flour


  • In a 5 quart bowl or lidded food grade container mix all the ingredients except water. Now add the warm water and mix thoroughly.
  • After it's all mixed, you need to cover the container, but make sure it's not airtight.
  • If you are using a bowl, use plastic wrap but pull up one corner.
  • Now you're going to let the dough rise and then fall again at room temperature. That should take about 2 hours, depending on the temp of your kitchen.
  • After it's fallen, put in refrigerator and chill for 8 hours or overnight before using.
  • When you want to make some bread, take the dough our of the fridge and sprinkle some flour over the top of the dough.
  • Take out about 1/4 of the dough for a full loaf.
  • Shape the dough into whatever you want it to be. If it starts to stick to you, sprinkle it with some more flour.
  • Put your bread on a cookie sheet covered with a handful of corn meal, or on a piece of parchment paper.
  • Now you need to let the dough rest for about 40 minutes to rise.
  • About half way through the rising time, put a baking stone in the oven and preheat it to 450° F.
  • If you don't have a baking stone you can use an upside down cookie sheet.
  • Place another pan in the bottom of the oven for water and let it heat as well.
  • When it's time to bake the bread, cut a slash or 2 on the top with a sharp, serrated knife.
  • Slide the loaf onto the hot baking stone or cookie sheet.
  • Add a cup of warm water into the pan in the bottom and close the door fast. That steam will give it that great crunchy crust.
  • Bake the bread for about 35 minutes. The cooking time is going to depend on the shape and size that you chose.
  • It should be pretty dark brown and it should sound hollow when you thump the loaf on the bottom.
  • After baking, put it on a cooling rack. Allow to cool completely before slicing.


This dough is so great because you can make french loaves, or bread bowls, or rolls, or hamburger buns, or even pita bread.
And if you don't think you'll be able to use it all, you can just throw it into the freezer after you've shaped it.
You can also cut the recipe down, or ramp it up if you want.
I have tripled the recipe before with no problem.


Serving: 1loaf | Calories: 723kcal | Carbohydrates: 152g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Sodium: 2629mg | Potassium: 331mg | Fiber: 9g | Sugar: 1g | Calcium: 44mg | Iron: 9mg