Whole Wheat Dutch Oven Bread
Whole Wheat Dutch Oven Bread is a rustic, hearty loaf that combines the rich flavor of whole wheat flour with the artisan-style crust and texture created by baking in a Dutch oven. The recipe is simple yet produces impressive results, making it perfect for beginner bakers or anyone looking to enjoy the satisfaction of homemade bread. With a crisp exterior and soft, chewy interior, this bread is ideal for sandwiches, toast, or simply enjoying with a pat of butter.
Equipment
- 1 Dutch Oven (4-6 quart)
- 1 Mixing Bowl (Large)
- 1 Bench Scraper or Dough Hook (optional)
- 1 Proofing Basket or Linen Cloth
- 1 Instant-Read Thermometer (optional)
- 1 measuring cup
- 1 Measuring Spoon
Ingredients
- 3 1/2 cups 420g Whole Wheat Flour
- 1 1/2 teaspoons Salt
- 1 teaspoon Active Dry Yeast
- 1 1/2 cups 360ml Warm Water (around 100°F / 37°C)
- 1 tablespoon Honey optional
- 1 tablespoon Olive Oil optional, for greasing
Instructions
- Mix the Dough: In a large mixing bowl, combine the whole wheat flour, salt, and yeast. If you’re using honey, add it to the warm water and stir until dissolved. Gradually pour the water into the dry ingredients and stir until a rough dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. You can use a bench scraper to help fold and shape the dough if it’s too sticky.
- First Rise: Lightly grease the bowl with olive oil, and place the dough inside, turning it to coat with the oil. ]Cover with a damp cloth or plastic wrap. Let the dough rise for 1-2 hours or until it has doubled in size.
- Shape the Dough: Punch the dough down to release the air. Shape it into a round loaf (boule) and place it on parchment paper or into a proofing basket. Cover it again and let it rest for 30-60 minutes for the second rise.
- Preheat the Dutch Oven: While the dough is rising, preheat your oven to 450°F (230°C) with the Dutch oven inside to get it hot. Preheating the Dutch oven helps achieve the desired crisp crust.
- Bake the Bread: Carefully remove the preheated Dutch oven from the oven. Using parchment paper, lift the dough and place it into the hot Dutch oven. Cover with the lid and bake for 25-30 minutes. Remove the lid and continue baking for another 15-20 minutes, or until the bread is golden brown and the internal temperature reaches 200°F (93°C).
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.
Notes
Recipe Notes
- Storage: Store leftover bread in an airtight container or bread box at room temperature for up to 3 days. For longer storage, freeze the loaf and toast slices as needed.
- Yeast: If you prefer using instant yeast, simply mix it directly with the dry ingredients without proofing in water.
- Flour Substitutions: You can substitute up to half of the whole wheat flour with bread flour for a lighter texture, though it will no longer be 100% whole wheat.
- Optional Add-ins: Add seeds, nuts, or herbs like sunflower seeds, flaxseeds, or rosemary to give the bread extra flavor and texture.