100% WHOLE WHEAT ARTISANAL DUTCH OVEN BREAD

Combine 1/4 cup lukewarm water, 1 teaspoon sugar, and 2 1/4 teaspoons dry active yeast in a stand mixer or mixing bowl.

Mix lightly and let the yeast proof for about 10 minutes.

Add 3 1/3 cups whole wheat flour to the mixture and start mixing.

Once the dough starts forming, add 1 1/4 teaspoons salt and continue mixing.

Use a spatula to help the mixer during mixing for about 4 to 5 minutes.

Place the dough in an oil greased bowl, cover it with a clean tea towel, and let it rise for 1 hour.

Carefully take the dough out of the bowl to retain its fluffiness.

Place the dough on a board and spread it out with your fingers, then shape it by folding its corners.

Once the dough feels tight, place it in a floured proofing basket and cover it with a tea towel.

Let the dough sit for 30 minutes.

Preheat your oven to 460 degrees Fahrenheit (240 degrees Celsius) and place your Dutch oven with the lid on in the oven.

Line the Dutch oven with parchment paper and carefully place the loaf into it.

Bake the loaf for 90 minutes with the lid on, then for another 15 minutes without the lid.

Let the bread cool down before cutting into it.

Equipment Needed

Dietary

Allergens