Whole Wheat Dutch Oven Bread
During this quarantine, I have been baking a lot of bread! I love experimenting with different mix-ins like in the Jalapeno Cheddar Loaf and the Pizza Bread. After a few test attempts, I finally have a plain whole wheat recipe! I love using my dutch oven to bake bread for a crispy crust and soft inside!
This wheat bread only requires 5 ingredients: water, yeast, flour, salt, and olive oil. However, this recipe requires a lot of time. While there is a lot of resting time to let the dough rise, there is minimal contact time with the dough it self. I love making bread when I am home all day on a weekend or weekday. You simply just have to set a timer and check in on the dough every 1-2 hours depending what step you are on. Trust me, this homemade bread is worth the wait!
This plain wheat bread is perfect for sandwiches, garlic bread with ravioli, toast with mango habanero jam, or even Pav Bhaji. The options are endless…
Whole Wheat Dutch Oven Bread
Equipment
- Dutch Oven
Ingredients
- 2 cups warm water
- 1 packet instant yeast
- 1 tsp salt
- 1 tbsp olive oil
- 5 cups wheat flour more for dusting
Instructions
- In a large bowl, combine the warm water and yeast and let it sit for 5 minutes.
- In another large bowl, combine wheat flour and salt.
- Create a well in the wheat flour, pour the oil, water and yeast into the dry ingredients.
- Use your hands to knead the dough together.
- Once combined, place dough in an oiled bowl, and cover with a tea towel to rest for 2 hours.
- Uncover the dough and check to see if it doubled in size. Use a rubber spatula to fold the dough into the center from the edge of the bowl. Turn the bowl as you fold in the dough 8 times all the way around. Cover and let the dough rest for 2 additional hours.
- Once the dough doubled in size again, transfer the dough to a lightly floured surface. Using your hands fold the dough under itself and bring dough together into a ball. Put the smooth side of the ball up back into a bowl, cover and rest for 1 hour. Also, place the dutch oven in the oven at 450 F to preheat for 1 hour.
- Carefully remove the heated dutch oven from the oven. Remove the dough from the bowl and carefully transfer onto a piece of lightly floured parchment paper and into the dutch oven.
- Bake the loaf for 45 minutes covered, then for the last 15 minutes remove the lid.
- Remove the bread from the dutch oven and cool for 30 minutes before slicing.
- Enjoy!
If you make the Whole Wheat Dutch Oven Bread, be sure to tag me on Instagram @chandskitchen or Facebook Chand’s Kitchen 🙂 I would love to see your creations!
