All Grain Bread Recipe: Crusty Crumb and No-Knead Ease

This all grain bread recipe delivers artisanal-quality loaves with a crisp crust and airy crumb—no kneading required. The secret lies in precise grain ratios, proper hydration, and a slow fermentation that develops deep flavor.

I’ve perfected this method over years of baking, balancing tradition with modern convenience for consistent results every time.

The foundation begins with a mix of high-quality flours (like bread flour and whole wheat) and a touch of honey or sugar to feed the yeast. A Dutch oven creates that signature crusty exterior, while controlled proofing ensures an open, even crumb.

Whether you use a sourdough starter or commercial yeast, the process remains simple yet transformative—ideal for beginners and experienced bakers alike.

What you’ll achieve is a loaf with a golden, shatteringly crisp crust and a soft, chewy interior—rich in nutty grain flavors. The no-knead technique saves time without sacrificing texture, making it perfect for weeknight baking or weekend projects. This bread freezes beautifully, too, so you can enjoy fresh slices anytime.

Ready to bake? The recipe includes step-by-step guidance for dough preparation, shaping, proofing, and baking—plus troubleshooting tips to ensure success. Let’s get started on your first perfect loaf.

Ingredients for all grain bread

Precision-milled flours, active yeast, and careful hydration create artisanal-quality bread with minimal effort.

The flours form the bread's backbone—King Arthur Bread Flour delivers consistent results, while Bob's Red Mill Whole Wheat adds nutty depth. Yeast quality matters: Saf-Instant or Red Star Active Dry are reliable choices. For honey, local raw varieties enhance fermentation, but store-bought works fine. Always measure flours by weight for accuracy, though volume measurements suffice here. The Dutch oven is non-negotiable for that signature crust—Le Creuset or Lodge brands excel in heat retention.

No bread flour? All-purpose flour plus 1 tbsp vital wheat gluten mimics the protein structure. Honey substitutes include maple syrup or brown sugar (reduce water by 1 tbsp). For yeast activation, instant yeast can go directly into dry ingredients. Olive oil alternatives include vegetable or canola oil, though they lack flavor complexity. The cornmeal prevents sticking—stone-ground is ideal—but regular works in a pinch. Parchment paper should be lightly oiled to prevent tearing during shaping.

Store flour in airtight containers for up to 6 months, while yeast remains viable for 4 months refrigerated. The Dutch oven can be preheated with ice cubes to create steam—add them 10 minutes before baking. Cool loaves completely before slicing to preserve texture. Wrap baked bread in beeswax wrap or foil for up to 3 days at room temperature. Freeze unsliced loaves for 3 months using parchment-wrapped portions.

Step-by-step instructions for all grain bread

This no-knead method delivers artisanal-quality bread with minimal effort—just follow the science.

In the Dutch oven, combine the 3.5 cups bread flour, 0.5 cup whole wheat flour, and 2 tsp kosher salt. Stir to aerate the flours and create surface area for gluten development. Add the 0.25 oz active dry yeast and mix again to distribute evenly.

Pour in the 2.25 cups warm water (measured at 105°F) and the 0.25 cup honey. Stir vigorously with a wooden spoon for 2-3 minutes until a shaggy dough forms. The dough will be thick and sticky—this is normal. Add the 1 tbsp olive oil and mix until fully incorporated. The dough should pull away from the sides of the pot but remain cohesive.

Cover the Dutch oven with a damp kitchen towel and let the dough rest at room temperature for 12-18 hours. This long fermentation develops complex flavors and creates a light, open crumb. I place mine on the counter overnight—just make sure it's in a draft-free spot where the temperature stays consistent.

After resting, the dough should have risen noticeably and look puffy. If it hasn't risen much after 18 hours, it may need a warmer environment (place the covered pot in a 90°F oven with the light on). The dough should be bubbly and jiggly when gently pressed with a finger.

Preheat the oven to 450°F with the Dutch oven inside for 45 minutes. This ensures even heat distribution. While the oven heats, cut a large piece of parchment paper to fit the bottom of the Dutch oven. Dust it generously with 0.25 cup cornmeal—this prevents sticking and adds texture to the crust.

Turn the rested dough onto the prepared parchment paper, seam-side up. Score the top with a sharp razor blade in a crosshatch pattern (about ½-inch deep). This controls expansion and creates that classic artisanal look. Sprinkle a handful of ice cubes into the hot Dutch oven—this creates steam during baking for a crispy crust.

Carefully transfer the dough (with parchment) into the preheated Dutch oven. Bake uncovered for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-210°F.

Here's the thing—don't open the oven during the first 25 minutes of baking. The steam is crucial for that crispy crust. If the top browns too quickly, tent loosely with foil. The bread is done when it pulls away from the sides of the pot and has a hollow sound when tapped.

Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely for at least 1 hour before slicing. I know it's tempting to cut into it warm, but slicing too soon makes the crumb gummy. The bread will continue to firm up as it cools, developing that perfect texture.

Once cooled, slice with a serrated knife for clean cuts. Store wrapped at room temperature for 2-3 days or freeze for up to 3 months. The crust should be shatteringly crisp, the crumb open and airy, and the flavor rich with notes of honey and whole wheat. This method consistently delivers bakery-quality results with minimal effort.

Dietary considerations for this all grain bread

Gluten-Free Adaptations

For gluten-free bakers, swap the bread flour and whole wheat flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure or Bob's Red Mill 1-to-1. Add 1 tablespoon xanthan gum to mimic gluten’s structure, ensuring proper dough cohesion.

Reduce honey to 2 tablespoons—gluten-free doughs absorb less liquid. Use a Dutch oven for steam and bake at 425°F for 40-45 minutes to prevent over-browning. 🌾

Low-Carb/Keto Options

Transform this into a low-carb loaf by replacing flours with almond flour (3 cups) and psyllium husk powder (2 tablespoons) for binding. Skip honey and use 1 tablespoon erythritol or monk fruit sweetener. Increase yeast to 0.5 teaspoons and water to 2.5 cups—the dough will be crumbly.

Bake in the Dutch oven at 375°F for 35-40 minutes. The result is a dense, nutty bread perfect for keto diets. 🥖

Allergen-Friendly Swaps

For nut-free versions, use sunflower seed flour (2.5 cups) instead of almond flour, but expect a denser texture. Dairy-free? Stick to olive oil—no substitutions needed. Egg-free?

Add 1 tablespoon ground flaxseed mixed with 3 tablespoons water as a binder. Always check labels: King Arthur gluten-free flour and Saf-Instant yeast are certified allergen-free. 🧂

Vegan Modifications

Replace active dry yeast with 1 packet (2.25g) vegan instant yeast or nutritional yeast (add 1 tablespoon). Use flax eggs (1 tablespoon ground flax + 3 tablespoons water) instead of honey for binding.

Substitute olive oil with vegetable oil and ensure all ingredients (like Diamond Crystal salt) are vegan-certified. Fermentation times may extend slightly—monitor dough rise closely. ✨

Sprouted Grain Boost

For extra nutrition, replace half the bread flour with sprouted wheat flour (like Ezekiel 4:9). Sprouted grains improve digestibility and boost protein content. Reduce water by 2 tablespoons—sprouted flours absorb less liquid.

The dough will be stickier; wet your hands when handling. Bake as usual, but expect a slightly softer crumb. 🌱

Storage Adjustments

Gluten-free and low-carb breads dry faster. Store in an airtight container with a damp paper towel to retain moisture. Freeze slices individually for up to 3 months—thaw at room temperature for 10 minutes before toasting.

Vegan and sprouted versions benefit from slicing before freezing to prevent crumbling. Label containers with the variation type and date for easy tracking. ❄️

Frequently asked questions