No-Knead Whole Wheat Dutch Oven Bread: Simple technique that creates a hearty, rustic bread which bakes in a dutch oven. Perfect for serving with soup or toasting up for a hearty breakfast.
I am a confessed carboholic. To me there is nothing better than a freshly baked bread served up with dinner. This just screams comfort to me. There were many days I would come home from school growing up and snatch a piece of freshly baked bread and dip into whatever sauce was simmering on the stove–it was the perfect snack for me.
But I am a bit of a bread snob. I want hearty, rich, and crusty bread. Bread that is full of flavor and texture and worthy of every calorie consumed. I want a bread that stands up to a rich soup, a thick marinara, or can be perfectly toasted and spread with jam. Okay, totally drooling right now.
And I don’t like to make bread. Okay, not entirely true. I love to bake bread–but I am not always successful at it. I have mastered my everyday sandwich bread (thanks to my bread maker) but Artisan bread–can be tricky. I am just not much of a patient person. So a bread that can be mixed together quickly and thrown into the oven with no kneading, no tricks, very little measuring–well, sign me up.
And OH MY WORD!! Just perfection. It is crusty on the outside and tender on the inside. It reminds me of a fresh loaf of bread that I would pick up from an expensive bakery. But it is not–it is something I made with a few simple staples and hardly any effort at all. The hardest part is letting the dough sit over night–remember, I am not a patient person. But then you just throw into the oven and done. Let it cool slightly, slice it up and slather with butter, jam, or dip into your favorite sauce or soup. YUM!!!
- 2 cups warm water
- 2 teaspoons salt
- 1 teaspoon yeast
- 4 cups whole wheat flour (all-purpose works as well)
- Mix together water, salt and yeast in large mixing bowl. Mix in flour until well combined. Cover and let sit out overnight.
- The next day, place a dutch oven in oven and pre-heat oven to 450 degrees.Once heated, carefully remove dutch oven.
- With floured hands, shape dough into circle. And drop into skillet. Bake covered for 30 minutes. Remove lid and bake for an additional 20 minutes.
- Remove bread from dutch oven and let cool on wire rack for 10-15 minutes before serving.
For this recipe I recommend: