Recipes / No-Knead Heritage Wheat Bread

recipes

Name: No Knead Heritage Wheat Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 1/3 cups Farmer Direct Foods Heirloom Wheat Flour; 2 cups Farmer Direct Foods All-Purpose Flour; 1/4 teaspoon instant yeast; 2 teaspoons sea salt; 1 1/2 cups water

No-Knead Heritage Wheat Bread

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Made with our heirloom wheat flour, this easy-to-make bread offers a robust, nutty taste and a hearty texture. The no-knead method requires minimal effort, allowing the dough to develop its full flavor over time. With a crusty exterior and a soft, chewy interior, this artisanal loaf is perfect for sandwiches, toasting, or enjoying plain. Enjoy the wholesome goodness and rustic charm of heritage grains without the fuss of traditional kneading.

1 1/3 cups Farmer Direct Foods Heirloom Wheat Flour
2 cups Farmer Direct Foods All-Purpose Flour
1/4 teaspoon instant yeast
2 teaspoons sea salt
1 1/2 cups water

Combine all of the dry ingredients in a large bowl. Stir to combine. Add the water to the dry mixture and stir using a danish dough whisk. Stir just until all of the flour is hydrated. The dough will look shaggy and will not be smooth. Cover dough with plastic wrap and let rise for 12-16 hours, depending on the temperature of your room. Dough should double in size.
Line a medium bowl with a tea towel and lightly flour. Set aside.
Lightly flour your work surface. Gently transfer dough to your floured surface. Place your hand underneath the dough and fold the dough onto itself. Turn the dough and repeat until a nice ball is formed, with a seam in the middle. Gently lift the dough and place it into the floured bowl, seam side up. Cover with a tea towel and let rise for 1-2 hours, depending on ambient temperature.
Before dough has fully risen, place a lidded dutch oven into your oven and preheat to 475°F.
When the dough has risen, remove tea towel and replace it with parchment paper. Gently turn the dough out onto the parchment paper. Score the bread as desired using a sharp knife or bread lame. Using the parchment paper, lift the dough into the dutch oven. Put the lid back on and return to the oven for 30 minutes. Remove the lid and bake for an additional 15-20 minutes.
Grab the parchment paper and gently lift the bread out of the dutch oven. Cool completely on a wire rack. Slice and enjoy.

Servings

Prep Time15

Cook Time40

Total Time55

You can prepare this bread using any of our whole wheat flours.

1 1/3 cups Farmer Direct Foods Heirloom Wheat Flour
2 cups Farmer Direct Foods All-Purpose Flour
1/4 teaspoon instant yeast
2 teaspoons sea salt
1 1/2 cups water

Combine all of the dry ingredients in a large bowl. Stir to combine. Add the water to the dry mixture and stir using a danish dough whisk. Stir just until all of the flour is hydrated. The dough will look shaggy and will not be smooth. Cover dough with plastic wrap and let rise for 12-16 hours, depending on the temperature of your room. Dough should double in size.
Line a medium bowl with a tea towel and lightly flour. Set aside.
Lightly flour your work surface. Gently transfer dough to your floured surface. Place your hand underneath the dough and fold the dough onto itself. Turn the dough and repeat until a nice ball is formed, with a seam in the middle. Gently lift the dough and place it into the floured bowl, seam side up. Cover with a tea towel and let rise for 1-2 hours, depending on ambient temperature.
Before dough has fully risen, place a lidded dutch oven into your oven and preheat to 475°F.
When the dough has risen, remove tea towel and replace it with parchment paper. Gently turn the dough out onto the parchment paper. Score the bread as desired using a sharp knife or bread lame. Using the parchment paper, lift the dough into the dutch oven. Put the lid back on and return to the oven for 30 minutes. Remove the lid and bake for an additional 15-20 minutes.
Grab the parchment paper and gently lift the bread out of the dutch oven. Cool completely on a wire rack. Slice and enjoy.

Servings

Prep Time15

Cook Time40

Total Time55

You can prepare this bread using any of our whole wheat flours.

Ingredients

1 1/3 cups Farmer Direct Foods Heirloom Wheat Flour
2 cups Farmer Direct Foods All-Purpose Flour
1/4 teaspoon instant yeast
2 teaspoons sea salt
1 1/2 cups water

Combine all of the dry ingredients in a large bowl. Stir to combine. Add the water to the dry mixture and stir using a danish dough whisk. Stir just until all of the flour is hydrated. The dough will look shaggy and will not be smooth. Cover dough with plastic wrap and let rise for 12-16 hours, depending on the temperature of your room. Dough should double in size.
Line a medium bowl with a tea towel and lightly flour. Set aside.
Lightly flour your work surface. Gently transfer dough to your floured surface. Place your hand underneath the dough and fold the dough onto itself. Turn the dough and repeat until a nice ball is formed, with a seam in the middle. Gently lift the dough and place it into the floured bowl, seam side up. Cover with a tea towel and let rise for 1-2 hours, depending on ambient temperature.
Before dough has fully risen, place a lidded dutch oven into your oven and preheat to 475°F.
When the dough has risen, remove tea towel and replace it with parchment paper. Gently turn the dough out onto the parchment paper. Score the bread as desired using a sharp knife or bread lame. Using the parchment paper, lift the dough into the dutch oven. Put the lid back on and return to the oven for 30 minutes. Remove the lid and bake for an additional 15-20 minutes.
Grab the parchment paper and gently lift the bread out of the dutch oven. Cool completely on a wire rack. Slice and enjoy.

Servings

Prep Time15

Cook Time40

Total Time55

You can prepare this bread using any of our whole wheat flours.

Directions

1 1/3 cups Farmer Direct Foods Heirloom Wheat Flour
2 cups Farmer Direct Foods All-Purpose Flour
1/4 teaspoon instant yeast
2 teaspoons sea salt
1 1/2 cups water

Combine all of the dry ingredients in a large bowl. Stir to combine. Add the water to the dry mixture and stir using a danish dough whisk. Stir just until all of the flour is hydrated. The dough will look shaggy and will not be smooth. Cover dough with plastic wrap and let rise for 12-16 hours, depending on the temperature of your room. Dough should double in size.
Line a medium bowl with a tea towel and lightly flour. Set aside.
Lightly flour your work surface. Gently transfer dough to your floured surface. Place your hand underneath the dough and fold the dough onto itself. Turn the dough and repeat until a nice ball is formed, with a seam in the middle. Gently lift the dough and place it into the floured bowl, seam side up. Cover with a tea towel and let rise for 1-2 hours, depending on ambient temperature.
Before dough has fully risen, place a lidded dutch oven into your oven and preheat to 475°F.
When the dough has risen, remove tea towel and replace it with parchment paper. Gently turn the dough out onto the parchment paper. Score the bread as desired using a sharp knife or bread lame. Using the parchment paper, lift the dough into the dutch oven. Put the lid back on and return to the oven for 30 minutes. Remove the lid and bake for an additional 15-20 minutes.
Grab the parchment paper and gently lift the bread out of the dutch oven. Cool completely on a wire rack. Slice and enjoy.

Servings

Prep Time15

Cook Time40

Total Time55

You can prepare this bread using any of our whole wheat flours.

Notes

1 1/3 cups Farmer Direct Foods Heirloom Wheat Flour
2 cups Farmer Direct Foods All-Purpose Flour
1/4 teaspoon instant yeast
2 teaspoons sea salt
1 1/2 cups water

Combine all of the dry ingredients in a large bowl. Stir to combine. Add the water to the dry mixture and stir using a danish dough whisk. Stir just until all of the flour is hydrated. The dough will look shaggy and will not be smooth. Cover dough with plastic wrap and let rise for 12-16 hours, depending on the temperature of your room. Dough should double in size.
Line a medium bowl with a tea towel and lightly flour. Set aside.
Lightly flour your work surface. Gently transfer dough to your floured surface. Place your hand underneath the dough and fold the dough onto itself. Turn the dough and repeat until a nice ball is formed, with a seam in the middle. Gently lift the dough and place it into the floured bowl, seam side up. Cover with a tea towel and let rise for 1-2 hours, depending on ambient temperature.
Before dough has fully risen, place a lidded dutch oven into your oven and preheat to 475°F.
When the dough has risen, remove tea towel and replace it with parchment paper. Gently turn the dough out onto the parchment paper. Score the bread as desired using a sharp knife or bread lame. Using the parchment paper, lift the dough into the dutch oven. Put the lid back on and return to the oven for 30 minutes. Remove the lid and bake for an additional 15-20 minutes.
Grab the parchment paper and gently lift the bread out of the dutch oven. Cool completely on a wire rack. Slice and enjoy.