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    No-Knead Whole Wheat Dutch Oven Bread - A Mind - Full - Mom

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    RP
    This recipe is for no-knead whole wheat bread made in a Dutch oven. It requires just a few minutes of preparation and uses only whole wheat flour, salt, yeast and water. The dough is mixed together and left to rise overnight before being shaped into a circle and baked covered in a preheated Dutch oven for 30 minutes, then uncovered for 20 more minutes. This produces a hearty, rustic loaf of bread with only 5 minutes of active preparation time.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    No-Knead Whole Wheat Dutch Oven Bread - A Mind - Full - Mom

    Uploaded by

    RP
    57 views2 pages
    This recipe is for no-knead whole wheat bread made in a Dutch oven. It requires just a few minutes of preparation and uses only whole wheat flour, salt, yeast and water. The dough is mixed together and left to rise overnight before being shaped into a circle and baked covered in a preheated Dutch oven for 30 minutes, then uncovered for 20 more minutes. This produces a hearty, rustic loaf of bread with only 5 minutes of active preparation time.

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    No-Knead Whole Wheat Dutch Oven Bread - A Mind _Full_ Mom

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    This recipe is for no-knead whole wheat bread made in a Dutch oven. It requires just a few minutes of preparation and uses only whole wheat flour, salt, yeast and water. The dough is mixed together and left to rise overnight before being shaped into a circle and baked covered in a preheated Dutch oven for 30 minutes, then uncovered for 20 more minutes. This produces a hearty, rustic loaf of bread with only 5 minutes of active preparation time.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    57 views2 pages

    No-Knead Whole Wheat Dutch Oven Bread - A Mind - Full - Mom

    Uploaded by

    RP
    This recipe is for no-knead whole wheat bread made in a Dutch oven. It requires just a few minutes of preparation and uses only whole wheat flour, salt, yeast and water. The dough is mixed together and left to rise overnight before being shaped into a circle and baked covered in a preheated Dutch oven for 30 minutes, then uncovered for 20 more minutes. This produces a hearty, rustic loaf of bread with only 5 minutes of active preparation time.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    No-Knead Whole Wheat Dutch Oven

    Bread
    This recipe for No-Knead bread is made without special equipment, only
    a few minutes of prep, and produces the most delicious hearty, rustic
    bread. 

    Prep Time Cook Time Total Time


    5 mins 50 mins 55 mins 4.80 from 122 votes

    Course: Bread Cuisine: American


    Servings: 12
    Calories: 130kcal

    Author: Kristen Chidsey

    Equipment
    3.5 to 6 quart Dutch Oven

    Ingredients
    2 cups warm water between 100-115 degrees Fahrenheit
    2 teaspoons salt
    1 teaspoon dry active yeast
    3 3/4 cups whole wheat flour or 480 grams

    Instructions
    1. In a large mixing bowl, combine the flour, yeast, and salt. Slowly mix in the water using a
    wooden spoon or spatula.
    2. Cover the mixing bowl with plastic wrap or a clean kitchen towel, and let sit out overnight at
    room temperature--or for at least 8 hours.
    3. After the dough has risen, turn out the dough onto a lightly floured surface and with floured
    hand, shape it into a circle. Let the dough rest while the oven preheats.
    4. Place a dutch oven pan, fitted with a lid, into the oven. Preheat the oven to 450 degrees F, with
    the pan in the oven.
    5. Once the oven is preheated, carefully remove the pan from the oven and drop the shaped
    bread into the heated pan.
    6. Bake the bread covered for 30 minutes. Carefully remove the lid and bake for an additional 20
    minutes.
    7. Remove bread from dutch oven and let cool on wire rack for 10-15 minutes before serving.

    Notes
    How to Tell When Bread is Fully Baked: You will know your bread is done cooking when it reaches
    a temperature on an instant-read thermometer of 207-209 degrees. 

    Dutch Oven Pan: Anywhere from a 3.5 to a 6-quart dutch oven with a lid will work to bake this
    bread. I use a 4.5 quart myself. 

    Flour: Whole white wheat flour will produce a lighter bread while still being full of whole grains,
    than if you use whole wheat flour. If you opt to use all-purpose flour you will need to use 4 cups
    instead of 3 ¾ cups. It is best to scoop your flour into a measuring cup with a spoon to ensure you
    don't use too much flour.

    Yeast: Be sure your yeast is NOT expired and use dry active yeast (NOT quick-rise or instant
    yeast.)

    Rising Time: Be sure not to not allow the dough to rise over 12-14 hours or it may deflate. 

    Prevent Sticking: If your pan is high-quality, you should have no issues with the dough sticking to
    the pan. However, some people have reported this issue. To prevent this from happening, use
    parchment paper, or be sure to dust your bread with flour before transferring the bread dough to
    the pan. I don't recommend greasing the pan, as the oil can burn at the high temperature the bread
    is baked at.

    Baking at a high altitude? Check out these adjustments that you may need to follow. 

    Nutrition
    Calories: 130kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Sodium: 388mg | Potassium: 145mg |
    Fiber: 4g | Calcium: 13mg | Iron: 1.4mg

    No-Knead Whole Wheat Dutch Oven Bread https://amindfullmom.com/no-knead-whole-wheat-dutch-oven-bread/ March 24, 2020

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