Whole Wheat Dutch Oven Bread

A loaf of whole-wheat bread encrusted in semolina flour in a dutch oven.

5 from 1 vote

This whole wheat Dutch oven bread is made from a 50/50 blend of whole wheat flour and bread flour, delivering a mild, nutty flavor with a moist interior and a crusty exterior.

Prep Time20

Cook Time45

Resting Time13

Total Time14 5

Servings: slices

Calories: 126kcal

Author: Karishma Pradhan

Equipment

5.5-Quart Dutch Oven or larger

Ingredients

215 grams bread flour plus more for shaping
215 grams whole wheat flour
9 grams kosher salt
¼ teaspoon instant yeast
345 grams water
Cornmeal or wheat bran

US Customary - Metric

Instructions

Mix: In a large bowl, combine 215 grams bread flour, 215 grams whole wheat flour, 9 grams kosher salt, and ¼ teaspoon instant yeast. Form a well in the center of the flour, and slowly pour in 345 grams water.
Using your hands or a wooden spoon, slowly incorporate the water into the dry ingredients and continue mixing until a shaggy dough forms (no dry bits should remain).
Rest: Cover the bowl and let rest for 20 minutes.
Stretch and Fold: Perform four sets of stretch and folds, allowing the dough to rest covered for 5 minutes between each set.
Perform each stretch and fold by gently pulling one side of the dough up and over to the opposite side. Rotate the bowl 90 degrees and repeat until you've folded all sides (for each set, you will fold the dough four times).
Proof: Cover bowl again and let rest at room temperature for at least 12 hours up to 18 hours, or until the dough has expanded significantly and appears bubbly.
Shape: Lightly dust a work surface with flour, and place dough on top. Fold the dough over itself a couple of times, and dust with a bit more flour. Cover with plastic wrap and let rest for about 15 minutes.
Generously dust a large kitchen towel with Cornmeal or wheat bran.
Uncover the plastic wrap, then quickly shape the dough into a ball, using extra flour if needed. Place the dough, seam-side down onto the cornmeal, then dust the top with more cornmeal. Cover with another kitchen towel and let rise until the the dough passes the poke test, about 2 hours.
Poke Test: Press your finger into the dough; if it springs back slowly, it's ready.
Bake: 30 minutes before the dough is ready, preheat the oven to 450℉ / 232℃ and slide a Dutch oven into the middle rack to heat up.
When dough is ready, carefully remove the Dutch oven. Remove the top towel, then slide your hand under the bottom towel and flip the bread into the pot so the seam-side is up.
Note: It will look like a bit of a mess at this point, but it will be fine in the end! Shake pan slightly if the dough looks uneven.
Cover with the lid of the Dutch oven and bake for 30 minutes, then uncover for 15 - 30 minutes until the loaf is crusty and deeply browned.
Cool completely on a wire rack before slicing and enjoying.

Notes

Want to cold ferment instead of a room temperature ferment? After mixing and the stretch-and-folds, you can refrigerate the dough for 18 - 30 hours instead of fermenting at room temperature.

Storage:

Room Temp (2–3 days): Cut bread into individual slices, then store in an airtight container.

Freezer (1–3 months): Cut bread into individual slices, then freeze in an airtight container or plastic bag. Reheat each slice in the toaster or in the oven until warmed through.

Recipe adapted from Jim Lahey. For best results, use a kitchen scale.

Nutrition