QUICK DUTCH OVEN BREAD | Whole Wheat, No-Knead Recipe, 3 Hours from Start to Finish

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is a healthier whole grain option.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a similar sweetness with a unique flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative for baking.

In a large mixing bowl, combine 2 cups of whole wheat flour and 2 cups of all-purpose flour.

Add 3.5 teaspoons of active dry yeast to one side of the bowl and 1.5 teaspoons of salt to the opposite side.

Mix the yeast and salt into the flour on their respective sides of the bowl.

Pour in 2 cups of warm water and mix until a shaggy dough forms, ensuring no dry flour remains.

Cover the bowl with plastic wrap or a towel and let it rise in a warm place for about 1.5 hours until doubled in size.

Preheat the oven to 450°F with an enameled cast iron Dutch oven inside.

Prepare a piece of parchment paper to fit the Dutch oven, sprinkling some flour on it.

Gently scrape the dough out of the bowl and form it into a rough ball, then place it on the parchment paper.

Cover the dough with a kitchen towel and let it rest for 30 minutes while the oven finishes preheating.

Carefully remove the hot Dutch oven from the oven and lift the dough by the corners of the parchment into the Dutch oven.

Cover with the lid and bake for 30 minutes without opening the oven.

After 30 minutes, remove the lid and bake for an additional 10 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens