Whole Wheat No-Knead Bread Bowls

Bread bowl with broccoli cheese soup on a white plate

Whole Wheat No-Knead Bread Bowls ready and waiting for all your favorite soups!




  1. In a medium bowl, mix together flours, wheat gluten, salt, and yeast.
  2. Add the water, and with your hands, mix until the majority of the flour is incorporated, but the dough is still a slightly shaggy looking ball.
  3. Note:  If the dough is still quite wet and sticky, sprinkle an extra tablespoon or two of white flour on top and gently fold it in.  You want the dough to be tacky, but not so wet and sticky that it coats your hands when you’re working the flour in.
  4. Place on top of a piece of parchment paper and lift it into the Instant Pot liner.
  5. Secure the lid.  Press yogurt, then adjust until the screen reads LOW.  Adjust time to 4:00 and wait for the beep to indicate the cycle has started.
  6. After 4 hours, the dough will have puffed up a bit and have small bubbles on top.  Grab the sides of the parchment to lift the dough out of the pot and place it on the counter.
  7. Sprinkle flour on your work surface.  Flip a sheet pan upside down and line it with parchment paper; keep it close by.  
  8. Scrape dough onto the flour (it will be sticky, that’s okay) and toss it in the flour a bit so it doesn’t stick to the counter.
  9. Cut dough into 5 or 6 equal sized pieces.
  10. Form each piece of dough into tight, round balls, sprinkling them with extra flour if they are too sticky to handle.  Tip: Once you smooth the dough into a ball, pinch the extra dough at the bottom so they will keep their shape better. Place each ball onto the parchment lined, upside down sheet pan.
  11. Cover the dough with greased plastic wrap and allow them to rise for 45 minutes.  
  12. While the dough rises, place a large, rectangular pizza stone on the middle rack of the oven (see notes if you don’t have a rectangle pizza stone).  Place a metal pan (like a 9×13 brownie pan) on the lower rack of the oven as well. Preheat the oven to 450°F.
  13. When the dough is ready, carefully slide the parchment paper (with the rolls) from the sheet pan onto the pizza stone in the oven.  Pour 1 cup of water into the metal pan and quickly shut the oven to trap the steam inside.
  14. Bake for 25 minutes until the bread is deeply browned and crisp all over.
  15. Remove the bread bowls from the sheet pan and place on a cooling rack.  This will keep the bottoms of the bread from going soft.
  16. For serving, cut off the top of the bread bowl.  Scoop out the center of the roll and set it aside for dipping.  Fill bread bowl with a creamy soup. Thin soups will soak into the bread too quickly and disintegrate the roll.


Keywords: No-knead bread, Artisan Bread, Crusty Bread