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.
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
No Knead Dutch Oven Whole Wheat Bread
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.
- 4 cups whole wheat flour
- 2 teaspoons salt
- 3/4 teaspoon active dry yeast
- 2 cups water, at room temperature
- 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.
- 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.
- 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.
- 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.
What qt size dutch oven do you recommend?
I think the dutch oven I use is 4 1/2 quarts. You could go bigger, but I wouldn’t recommend going smaller. 🙂