This Dutch Oven Half Whole Wheat Bread is made with a handful of simple ingredients and is a great recipe for beginner bread makers.
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One of my goals for this year is to learn as many skills as possible from mending clothing to bread making. I want to make as much from scratch as possible. So the other week, I dove right in and made a Dutch oven bread based on a recipe I found on Instagram.
The recipe was simple enough using flour, yeast, salt, and water. I decided to experiment and tweak the recipe to use half all-purpose and half whole wheat flour. I also adjusted the amount of yeast and added a touch of honey. The dough rose quickly and, earlier that evening, I was able to make a loaf of homemade bread.
Now, I’ve made quite a few loaves of focaccia before, but this might be my new favorite bread to make! Not only is it easy to put together, it tastes just like fresh bakery bread!
It’s a multi-purpose bread that can be used as a crusty loaf to serve with pasta and sauce, makes a fantastic toast for breakfast, and is delicious for sandwich making. As an added bonus, this bread isn’t full of sugar and other added crud that’s found in store bought loaves.
Dutch Oven Half Whole Wheat Bread
The hardest part about making this bread is waiting for the dough to rise. After that, it’s shaped into a ball, placed into a Dutch oven, and baked until it forms a gorgeous, golden brown crust. When sliced, you’ll reveal soft, slightly chewy, totally airy bread.
To start this bread, we’re going to add both flours, yeast, and salt to a mixing bowl. Stir and then add warm water and honey. Stir again until a loose, sticky dough forms.
Transfer the dough to a lightly floured surface and work it as much as you can. Then, place the dough into a large oiled bowl. Cover with plastic wrap and allow to rise 12 hours, or until it’s tripled in size and super airy.
Preheat the oven to 450ºF and place a Dutch oven on a middle rack to preheat as well. Once preheated, remove the dough from the bowl and back onto a floured surface.
Shape into a ball and place the dough onto parchment paper. If desired, lightly score the top of the dough with a knife. Carefully transfer to the Dutch oven.
Cover the Dutch oven and bake for 30 minutes. After 30 minutes, uncover and bake an additional 12-15 minutes, or until golden brown. Allow the bread to cool slightly before slicing and enjoying.
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 tsp. active dry yeast
- 1 1/2 tsps. salt
- 1 tbsp. honey
- 1 1/2 cups warm water
- Add both flours, yeast, and salt to a mixing bowl. Stir.
- Add the water and honey and stir until a loose, sticky dough forms.
- Turn the dough onto a lightly floured surface and gently work the dough, forming it into a ball.
- Oil a large bowl and add the dough. Cover tightly with plastic wrap and allow dough to rise until it's tripled in size.
- Preheat oven to 450ºF. Place Dutch oven in oven on a middle rack to preheat as well.
- Once preheated, remove the dough from the bowl and back onto a floured surface. Form dough into a ball and score top, if desired.
- Carefully place dough onto parchment paper and into the Dutch oven.
- Place the lid onto the Dutch oven and bake for 30 minutes. Then, uncover and bake for an additional 12-15 minutes.
- Bread will be golden brown and crusty once done. Allow to cool slightly before slicing and serving.
You won’t want to buy store bought bread after making this recipe! We devoured our first loaf in just a couple of days! Eventually, I would like to try adding in other ingredients like sliced garlic, sundried tomatoes, and herbs. But for now, this bread is delicious on its own!
Your homemade loaf will last about 3-5 days at room temperature when wrapped in plastic wrap. This bread is also freezer-friendly. Allow it to cool completely after baking. Then, wrap in foil or plastic wrap and freeze. When ready to use, thaw and warm in the oven. Then, enjoy!