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Aug 28, 2019

No Knead Light Wheat Sandwich Bread

This no-knead light wheat sandwich bread has a super soft crumb, and it's perfect for sandwiches and toast.

No Knead Light Wheat Sandwich Bread

This no-knead bran encrusted light wheat sandwich bread is both hearty and light at the same time. It's a versatile bread, with a light crumb and a "crusty" crust.

This no-knead light wheat sandwich bread is so easy to make. It might be a little intimidating to shape for someone who is not used to high hydration (ratio of water to flour) dough, but it is very forgiving. Just be sure to oil your hands and dough scraper so that the wet dough doesn't stick (too much).

No Knead Light Wheat bran-encrusted Sandwich Bread

How to Make this No Knead Light Wheat Sandwich Bread:

First, you quickly mix all of the ingredients in a large bowl and immediately cover the bowl with a lid or plastic wrap and place it in the refrigerator for 12 to 18 hours. This cold fermentation really helps the dough develop flavor. 

Next, you fold the dough over itself to roughly shape it into a loaf. The dough is fairly gelatinous once it has risen, so it is difficult to shape into a loaf in the traditional way. You kind of have to fold it over itself in the bowl and then flip it over into the bread pan.

The second time I made this bread, I turned the dough out onto an oiled surface and roughly shaped a loaf. I had to use two oiled dough scrapers to lift it and plop it into the pan. Fortunately, the dough is very forgiving. 

You now have the option of letting the loaf rise at room temperature for about 2 hours, or refrigerate it again for up to 24 hours. 

I let my loaf rise at room temperature and it rose faster than expected, so keep an eye on it (it also rose quite a bit more while baking).

Finally, sprinkle the dough with bran and bake the bread in a 375 degree oven.

I originally posted this bread in June, 2014. I've updated the post with new photos, a printable recipe card, and more tips for success. The photo below is from the original post. As you can see, the results are pretty consistent!

No Knead Light Wheat bran-encrusted Sandwich Bread sliced

Be sure to keep an eye on the bread as it is baking. If it seems to be getting too brown, tent it loosely with foil so that it doesn't burn on top.

This is an amazing and versatile loaf.

I have at least 15 bread recipes on my recipe index that begin with "no knead." I'm sure there are more no knead bread recipes that just don't include "no knead" in the title. It's a very cool method.

Five Favorite No Knead Bread Recipes:

No Knead Light Whole Wheat bran-encrusted Sandwich Bread

No Knead Light Wheat Sandwich Bread

Yield: 1 loaf
This no-knead light wheat sandwich bread has a super soft crumb, and it's perfect for sandwiches and toast.


  • 15 ounces (3 cups) unbleached all purpose flour
  • 5 ounces (1 cup) whole wheat flour
  • 3 tablespoons sugar
  • 1 3/4 teaspoon salt
  • 3/4 teaspoon instant yeast
  • 2 cups plus 1 tablespoon ice water
  • 3 tablespoons vegetable oil
  • 1 to 2 tablespoons of wheat bran


How to cook No Knead Light Wheat Sandwich Bread

  1. The night before baking day, in a large bowl, mix the dry ingredients with a whisk.
  2. Measure the water, stir in the oil, and pour the mixture over the dry ingredients.
  3. Stir the ingredients together with a large spoon or dough whisk until it is thoroughly mixed.
  4. Spray the top of the dough with spray oil, and cover the bowl with plastic wrap.
  5. Let rise for 12 to 18 hours.
  6. Spray a 9 x 5 inch or 10 x 5 inch bread pan with spray oil.
  7. Stir the risen dough vigorously.
  8. With an oiled scraper or spatula, with the dough still in the bowl, fold the dough over itself for form a loaf. I did a couple of folds on each side to develop tension.
  9. Invert the dough, seam side down, into the loaf pan. If it's uneven, use an oiled spatula to distribute the dough. Spray the top with spray oil and sprinkle it evenly with wheat bran. 
  10. Cover lightly with oiled plastic wrap and let rise until it crests over the top of the pan by 1/4 inch and doubles in size, about 1 to 2 1/2 hours depending on the temperature of the room.
  11. Preheat the oven to 375 degrees F.
  12. Bake the loaf in the center of the oven for 60 or 70 minutes, until the interior reaches 208 to 210 degrees F on an instant read thermometer. Tent loosely with foil if the top is getting too brown.
  13. Cool in the pan on a rack for 10 minutes. Remove the loaf from the pan and cool completely on the wire rack.
bread, no knead, wheat bread
Created using The Recipes Generator

I found the original recipe in the book Kneadlessly Simple by Nancy Baggett (who also wrote two of the best cookie books out there, and an amazing dessert book by the way). In the book, the author calls for adding more flour to make sure you have a very stiff dough. I skipped that step and stuck with the original quantities in the recipe, and ended up with a light, soft, and airy crumb. However, if your environment is super humid, you might need to add a bit more flour.

Would you like to comment?

  1. I make a no knead country bread that is very good but it's not baked in a loaf pan so sandwiches can be tricky with it. I'll have to try yours! Looks delicious.

    1. I usually make no knead boules too. This is quite different and perfect for sandwiches!

  2. I love stand mixer and no knead bread recipes, so this one is right up my ally. I'll have to try this recipe looks so good!

  3. Hello Karen, another beautiful bread from your kitchen beckons me to bake my own. It is no knead and yet the loaf is so perfect. I always thought that the no knead batter is difficult to shape into a loaf. Your bread breaks this myth!

  4. This bread is made at home?! Looks just perfect, just like best bakery bread :)

  5. What a beautiful loaf, it does look both hearty and light at the same time. I hope to do more bread baking this winter and can't wait to work my way through some of your recipes.

  6. I love the idea of no-knead. I don't trust my kneading. It's too harsh or not enough oomph. Can you just become my bread baker?

  7. I love making bread and haven't done it in a very long time. This loaf looks perfect for sandwiches.

  8. The color and crumb is very nice on this one!

  9. I love that you don't have to knead this bread!

  10. This bread is so fluffy and it looks perfect for a sandwich!

  11. This bread is absolutely delicious and perfect for sandwiches. Very little crumbling due to the high hydration. A keeper! While delicious, the tops of my loaves aren't smooth like yours, but very "craggly" (is that even a word?) Any idea why?

    1. I'm so glad you liked it! Maybe try a shorter proofing time in the pan to prevent the craggly top? If it split, then it might be under proofed.

  12. May I substitute AP with Bread /flour? Would I need to make adjustments in amounts? Thanks


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