• facebook
  • instagram
  • pinterest
  • mail
Island Bakes
  • Home
  • Recipes
  • About
  • Contact
October 28, 2015

No Knead Dutch Oven Whole Wheat Bread

Jump to Recipe
Whole Wheat Dutch Oven Bread

As soon as there is a little chill in the air, bread is the first thing I start longing for.  Well, in reality, I love bread year-round.  But, I feel like bread is more satisfying to eat in the winter.  Especially when dipped in some hot soup.  Or smeared with garlic and butter, for a satisfying garlic bread.  Or just eaten warm with some butter.  Any way you like it, it is oh so good.

Whole Wheat Dutch Oven Bread

I particularly like this bread because it is SO simple.  I mean really.  You don’t even have to knead the bread!  You mix up the ingredients the night before, shape it into a ball the following day, then throw it in the oven, and voilá!  You now have a beautiful, healthy, crunchy exterior, yet soft and chewy bread.  The perfect bread in my opinion!  This is a perfect bread for beginners.  I promise, bread isn’t as difficult as it may seem!  This bread also freezes well.  So, more of a motivator to make several batches!  One for today, one for next week..


Recipe from Jo Cooks

Continue to Content
No Knead Dutch Oven Whole Wheat Bread

No Knead Dutch Oven Whole Wheat Bread

Yield: 1 loaf
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

This is the perfect bread to try if you're new at baking bread. No kneading required and yet this yields a tender interior and crispy crust that is great for dipping or slathering with butter.

Ingredients

  • 4 cups whole wheat flour
  • 2 teaspoons salt
  • 3/4 teaspoon active dry yeast
  • 2 cups water, at room temperature

Instructions

  1. In a medium bowl whisk the flour, salt and yeast together.  Pour the water into the bowl and using a spatula, mix it until completely incorporated.  Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours, or over night.
  2. On the following day, preheat the oven to 475ºF.  Place your dutch oven, with the cover on, in the oven and let heat for at least 30 minutes.
  3. While the oven and pot are preheating, flour a counter well.  Remove the dough from the bowl and place on the counter.  Roughly shape the dough in a ball.  Once the dutch oven is hot, carefully remove from the oven.  Place the dough in the dutch oven.  Cover and put back in the oven.
  4. Bake, covered, for 30 minutes.  Remove the lid and bake for another 15-20 minutes until golden brown.  Remove from the oven and let cool on a wire rack.

Did you make this recipe?

tag @islandbakes on Instagram

© Island Bakes

Post navigation

Almond Cake
Halloween Sugar Cookies

2 comments

  • Jessica
    December 30, 2015

    What qt size dutch oven do you recommend?

    Reply
    • Lydia
      January 8, 2016

      I think the dutch oven I use is 4 1/2 quarts. You could go bigger, but I wouldn’t recommend going smaller. 🙂

      Reply

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

About Lydia

Thanks for stopping by! I'm Lydia and I live on a small island off the coast of Maine. As a mother of three, and an enthusiastic baker, I spend a lot of time in the kitchen. I hope you'll stop in and find some favorite recipes. From simple weeknight meals to hearty salads and indulgent desserts, there is a little bit of everything for all levels of cooking skills.

  • facebook
  • instagram
  • pinterest
  • mail

Categories

Current Favorites

  • Baked Lemon Curd Filled Donuts
  • Toasted Almond Cake
  • Coconut Ginger Rice Soup Coconut Ginger Rice Soup
  • Strawberry Shortcake Cake

Sign up to receive the latest recipes

Currently on Instagram

Get all the latest recipes

⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸

Connect with Lydia

  • Home
  • Recipes
  • About
  • Contact

⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸

Facebook
Pinterest
Instagram
Copyright © 2021 • Island Bakes