Lefebure.com / Recipes / Dutch Oven Bread

Makes: 1.5 lb. loaf.
Prep time: 15 minutes
Rise time: 12 hours
Cook time: 50 minutes @ 350 F


Combine the following in a large bowl, stir until salt is disolved.
- 1.5 cups hot water
- 1/4 teaspoon active dry yeast
- 1 teaspoon salt

Add the following, mix well.
- 1 cup whole wheat flour
- 2 cups all-purpose white flour, more if needed

Let rise in a warm, draft-free area about 10-12 hours.

Using just enough flour to keep dough from sticking to your hands, remove dough from bowl and shape into a ball.
Let rise in a warm, draft-free area about 1 hour.

Fold dough edges into center, flip upside down, and tuck edges under, again forming a ball.
Let rise in a warm, draft-free area about 1 hour.

Coat bottom of a cast iron dutch oven with white flour to prevent dough from sticking. Pre-heat dutch oven to 350 degrees. Place dough into dutch oven and cover with lid. Bake for 50 minutes at 350 degrees.

When finished baking, remove loaf from dutch oven and cool on cooling rack. Wait 30 minutes before slicing.



Last updated: January 3, 2012

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