Name: Wholemeal Bread Without Grains
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 17 Portions
Cuisine: American

Jule’s Menu Verified

January 23, 2026

This whole-wheat bread recipe is an easy, no‑knead loaf that makes baking homemade bread simple enough for beginners: whole wheat flour (you can use spelt or wheat), yeast dissolved in warm water and honey, a pinch of salt and bread spice, and a bit of vinegar come together into a sticky, hearty dough that simply needs to rise for about two hours before being shaped lightly and baked in a covered pot in the oven until it forms a crisp, golden crust.

From the Cook

1/5

Wholemeal Bread Without Grains

Jule’s Menu Verified

Ingredients

WarningWheat and 2 other allergens identified

Instructions

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Prepare the Dough

Pour the water into a small bowl, crumble in the yeast, add the honey, and stir well. In a large mixing or wooden bowl, combine the flour, salt, and spice and mix together.

Slowly add the yeast mixture to the flour mixture while stirring. Add the apple cider vinegar and mix the dough with a wooden spoon until well combined. If desired, fold in any additional ingredients, such as sun-dried tomatoes, olives, or other add-ins, and stir again until evenly incorporated.

Cover the dough and let it rise in a warm place for two hours.

Shape the Bread

Spray a cast-iron pot with baking spray or brush it lightly with oil.

Spread half of the remaining flour on your work surface. Carefully lift the dough out of the bowl using a dough scraper and place it on the floured surface. Dust the dough with the remaining flour and gently shape it into a ball, being careful not to knead it too much.

Carefully place the dough ball into the pot. Put the pot with the lid into a cold oven. Turn the oven on to 400°F (200°C) top and bottom heat and bake the bread for 30 minutes. After 30 minutes, remove the lid and continue baking the bread for another 30–35 minutes without the lid, until a nice crust has formed.

Let the bread cool in the pot for about 10 minutes. Then carefully transfer it to a cooling rack and allow it to cool completely.

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About the Cook

Jule’s Menu

Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.