Rustic No-Knead Whole Wheat Bread in the Dutch Oven
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If you don't want to knead dough, but you still want to sink your teeth into fresh homemade bread, this no-knead whole wheat bread is the answer! Baked with just 3 ingredients (plus water) in the Dutch oven, this rustic loaf is hearty, delicious, and so easy!
Equipment
Ingredients
- 4 cups whole wheat flour
- 2¼ teaspoons instant yeast (one packet)
- 1½ teaspoons salt (use non-iodized table salt or fine sea salt; not kosher salt)
- 1⅔ cups water
Instructions
- In a large mixing bowl, whisk the whole wheat flour, instant yeast, and salt.
- If you're planning on letting your dough rise at room temperature, use warm water between 105°F and 115°F. If you're going to let your dough rise in the fridge, use room temperature water. Add the water and mix with a large spoon until there are no pockets of dry flour.
- Cover the mixing bowl with plastic wrap or a kitchen towel. Set aside at room temperature to rise for about 4-8 hours, or overnight in the fridge for 10-12 hours in the fridge, until the dough has doubled in size and looks bubbly on top.
- On a lightly floured surface, shape the dough into a ball. Use your hands to gently push the top of the dough down the sides and tuck any seams underneath to create tension.
- Place the dough seam-side-up in a proofing basket or in a shallow bowl lined with a kitchen towel sprinkled with a little wheat flour. Cover the dough with a kitchen towel and set aside at room temperature to proof for 30 minutes, or until an indentation made by your finger into the dough returns to its original shape after 2-3 seconds.
- Place a Dutch oven in your oven, and preheat the oven to 450°F. Allow the oven to preheat for at least 20 minutes, to ensure your Dutch oven is hot.
- Sprinkle a little bit of flour or cornmeal onto a large piece of parchment paper to prevent your loaf from sticking. Once your dough is done proofing, place it seam-side-down on the parchment paper.
- Score the loaf by using a bread lame (or a very sharp kitchen knife) to cut two perpendicular ½-inch deep cuts on the top to form an X.
- Remove the Dutch oven from the oven. Pick up your dough by the corners of the parchment paper and carefully place it inside the hot Dutch oven. Add the lid on top and bake covered for 30 minutes. Remove the lid and bake uncovered for another 15 to 20 minutes, until the crust is dark brown and crispy.
- Carefully lift the bread out of the Dutch oven and allow it to cool on a wire cooling rack for at least 2 hour before slicing. Enjoy!
Nutrition
Serving: 1 slice (of 12)Calories: 143kcalCarbohydrates: 30gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 294mgPotassium: 167mgFiber: 5gSugar: 0.2gVitamin A: 4IUVitamin C: 0.01mgCalcium: 15mgIron: 1mg
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