No Knead Whole Wheat Bread/Buns/Pav


1 1/2 C whole wheat flour
1 1/2 C all purpose flour
1/4 tsp active dry yeast for slow overnight rise, or 1 packet for quick rise in 2 hrs
1 heaping tsp salt
1 1/2 C water
Optional ingredients:
2 tbs sesame or poppy seeds for sprinkling on top
Herbs, or finely chopped greens, onions, or roasted jeera


  1. Mix all dry ingredients until well combined.
  2. Add 1 C water and then add the other 1/2 C, 1 tbs at at time. Mix well to get wet sand-like texture.
  3. Set aside for 2 hours or overnight until the dough has risen. (Vary amount of yeast)
  4. Lightly fold the dough. Divide it into 6 parts using flour as required, shaping dough into smooth balls.
  5. Place the balls of dough on a lightly floured baking sheet or pizza stone, at least a couple of inches apart. Flatten the tops slightly with your fingers, and cover with a kitchen towel. Let the buns rise for an hour.
  6. Preheat the oven to 370F degrees.
  7. Brush the tops with a little water, plant milk, or aquafaba (chickpea liquid) for a glossy look. Sprinkle some sesame seeds or poppy seeds on the top, if desired.
  8. Place the buns in the oven and bake for 25 minutes.
  9. Remove to a cooling rack and allow the buns to cool before cutting them.

*NOTE: reduce water when you add greens or onions – 1 C Flour : 2/3 C water, Add 1 TBS at a time.)

Use for veggie burger buns or pav buns or with vegan butter or jam.

This is a very forgiving recipe, so don’t fret. If its too watery its ok, not too stiff.

If the bread you bake becomes very hard, don’t worry, process baked bread in a food processor to form bread crumbs. Store in refrigerator and use in 5-10 days.

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