Easy crusty whole wheat bread

I am totally blown away at how easy and how good this easy crusty whole wheat bread turned out. By no means I am a bread expert but because I have been wanting to start making bread from scratch for the longest I can remember this wS just the perfect recipe to start with. Even my kids could make this it is so easy!

Easy crusty whole wheat bread | Eat Good 4 Life

Literally, all you need to do is mix the ingredients in a bowl and let it rest. The next day you just knead it for like 1-2 minutes, just to basically shape it into a round loaf and you are done. Just bake it away and let the oven do its magic.

This was my first time making bread on my dutch-oven. This method is pretty much all over the internet so I thought, why not? Let me give it a try and see if it really works, and sure enough, it did.

This bread making method is just genius. I don’t know who came up with it but I just love it. I don’t know if the bread would actually turn good on any other type of baking pan, I guess I would have to experiment further!

Now as far as the flour ratio for this bread is concern, because this was my first time making it, I wanted to make sure it would come out OK. Next time I am just going to do 100% whole wheat and half the recipe just in case but for the purpose of this recipe, the ratio was perfect.

You can try and do 100% whole wheat when you make this, if you do, please let me know.

I really hope you get to make this easy crusty whole wheat bread. I will be making different flavors shortly. I love garlic so a garlic version I think it will be next.


Easy crusty whole wheat bread | Eat Good 4 Life

Easy crusty whole wheat bread | Eat Good 4 Life

Easy crusty whole wheat bread | Eat Good 4 Life

Easy crusty whole wheat bread | Eat Good 4 Life

Easy crusty whole wheat bread | Eat Good 4 Life

Easy crusty whole wheat bread | Eat Good 4 Life


Easy crusty whole wheat bread

Yield: 12 servings

Total Time: 1 hour



In a mixing bowl add the flour, salt,  yeast, nuts, and sunflower seeds, (save about 1 tbsp of sunflower seeds and rolled oats for later). Stir to combine. Add the water and mix though until it is well mixed. I do this step with a spatula.

Cover the mixing bowl with plastic wrap and let it sit on your counter for 12 to 18 hours. I do this at night so the next morning when I wake up is when I bake the bread.

When you are ready to bake the bread, place your 6 qt dutch-oven (lid included) in the oven and preheat it to 450 F degrees. (You must preheat your dutch-oven to 450F)

Flour your work surface. Remove the dough from the bowl and shape it into a ball. Place the remaining sunflower seeds and rolled oats over the bread and press slightly. Carefully place the dough into the preheated dutch-oven. Cover the pot with the lid and place it back in the oven.

Bake for 35 minutes with the lid on. Remove the lid and bake for another 20-25 minutes until golden brown. The bread will keep for up to 2 days.


  • You can half this recipe.
  • This was my first time making this recipe, the flour ratio is not exactly what I would like it to be but I will keep experimenting with the ratios and make it 100% whole wheat!

Recipe slightly adapted from here

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  1. This sounds great! I love a good crumble!

  2. holy cow! I just happened upon your blog- This crumble looks AMAZING!

  3. Thanks hope you try it some day ;-)

  4. This sounds amazing! I totally get what you’re saying about the carbs. I learned that quite some time ago when I had problems with insulin resistance. Now the only refined white stuff I use is when I’m making frosting for cakes or cupcakes..there’s just no way around that one. ;)
    This is why I love your blog and recipes Miryam..because I know the recipes are going to be wholesome and not terribly bad for me. Keep up the good work! And I really look forward to the day you can write that cookbook! I’ll be first in line to buy it!

  5. Hi Patti, thanks so much. I am glad you are enjoying the recipes. About the sugar, yeah, not too good for you but I rather have the real thing than the substitutes. I just have less of it. Will keep posting recipes so stay tuned. About the cook book, that is going to be on hold for a while, especially after the fact that I decided to go to med school :-)

  6. My husband was craving peach cobbler with a ton of sugar and butter, but I made this instead. :) I had to use canned peaches, which are already loaded with sugar, so I subbed 1/3 cup honey for the sugar. I also left the sugar out of the filling. It was tasty! But I’m sure it’s even more yummy made the way you wrote it. I only used half of the topping and will try it with apples on Sunday. Thanks for a nice healthy recipe :)

  7. Hey Erin,

    your substitutions are much more healthy than my regular version.
    I am glad you liked it :-)

  8. I think you write the recipes as healthy as possible without sacrificing the taste/texture, which I tend to do. If I were serving this to guests, I would definitely make it the way you wrote! But I tell myself that if I cut down on sugar in recipes, then I can bake more. Normally, I have to eat all but a bite of my healthy desserts by myself and that equals a ton of sugar. Anyway, I used up my leftover topping with apples tonight and that was also yummy! This is the first healthy dessert that my husband has really liked (and eaten more than a bite of – he just doesn’t like healthy desserts), so thank you!

  9. Canola Oil, Really?? your supposed to be a nutritionist!

    • You can use any other oil of choice. This is one of my old recipes that I have not changed. I don’t use canola oil anymore for your information and I am not a nutritionist but a dietitian, which is very different!!

  10. Is this recipe considered gluten free?

  11. Great thanks!

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