Go Back Email Link

No-Knead Light Whole Wheat Bread

A healthy alternative for bread aficionados. Enjoy it warm or next day.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 2 loaves


  • cup lukewarm water
  • ½ tbsp instant yeast
  • ½ tbsp salt
  • ½ cup whole wheat flour
  • cup all purpose flour
  • ½ tsp cornflour
  • ¼ cup water for cornstarch wash


  • Pour water in a 3-quart bowl. Add salt & yeast. Mix using a wooden spoon.
  • Mix in the remaining dry ingredients without kneading. Use a wooden spoon. You may need to use wet hands to incorporate the last bit of flour.
  • Cover (not airtight) and allow to rest at room temperature till the dough rises & flattens on top, roughly 2 hours. Refrigerate the dough without closing the container air-tight.
  • On the baking day, dust the refrigerated dough with flour & cut a pound size piece.
  • Again sprinkle some flour on the dough. Working quickly use your thumbs & palms to stretch the dough downwards and keep tucking it under using your fingers. Rotate & continue around till you get an evenly shaped ball. It is explained with a tutorial here.
  • Place the prepared dough on a pizza peel or worktop liberally sprinkled with semolina. Cover with plastic wrap or overturned bowl and allow to rise for 90 minutes.
  • Prepare the cornstarch wash by mixing 1 tsp of water with cornflour and then adding the remaining water. Boil or microwave the mixture till it becomes glassy.
  • Preheat the oven to 230 C. Paint the loaf with prepared cornstarch wash. Slash in any pattern of your choice about 1/2 inch deep.
  • Slide the dough onto the baking tray, quickly cover with another aluminium pan to facilitate steam generation. Bake for 25 minutes covered, remove the overturned pan & bake for another 15 minutes to brown well.


For details check earlier Olive Bread recipe.