Country-Style Rustic Whole Wheat Bread Recipe
This easy-to-make Country-Style Whole Wheat Bread Recipe is so simple to make and perfect for making sandwiches or serving with your favorite meal.
Servings: 1 round loaf
Cost: $5
Equipment
- 1 dutch oven
Ingredients
- 4 cups whole wheat flour I used white whole wheat flour
- 2 teaspoons salt
- ¾ teaspoon active dry yeast or instant yeast
- 2 ½ cups cool water
- 1 cup seeds or nuts optional
Instructions
- Combine all ingredients in a medium size bowl. Mix well with a spoon until all the flour is absorbed.
- Cover and let the dough rise for 12-18 hours.
- On baking day, preheat the oven to 500 degrees with the dutch oven inside. I like to preheat my oven for 30 minutes to ensure the oven and the dutch oven are properly heated.
- Gently turn out the dough onto a lightly floured surface. Carefully form into a loose ball.
- Place it on a piece of parchment. Remove the dutch oven from the oven and carefully take off the lid and place the parchment and loaf inside. Return the lid and place it back in the oven.
- Bake on 500 for 30 minutes with the lid on. Then, remove the lid and bake for another 10 minutes at 415 degrees.
- Take the dutch oven from the oven, then with care, remove the parchment and loaf.
- Cool for at least 30 minutes before slicing!
Notes
- Preheat Oven and Dutch Oven:
- Ensure both the oven and the Dutch oven are thoroughly preheated. This contributes to the development of a crisp crust. Consistency in temperature is crucial for achieving the desired results.
- Allow For Rising Time:
- Be patient with the rising time; 12 hours is an ideal duration for whole wheat no-knead bread. The extended fermentation period contributes to flavor development and a well-textured loaf.
- Mind Hydration and Stickiness:
- Acknowledge the high hydration level in whole wheat bread, making the dough sticky. Embrace this consistency, but be mindful not to overhydrate. Adjust the water content as needed for a slightly sticky, manageable dough.
- Avoid Over Proofing:
- Watch for over-proofing, especially with the longer rising time. Whole wheat bread can become over-fermented if left for too long—aim for no more than 16-18 hours to prevent potential issues.
- Bake on Parchment Paper:
- Use parchment paper when baking. This makes it significantly easier to remove the bread from the Dutch oven. The parchment paper provides a non-stick surface and simplifies the transfer process. Another note is to avoid opening the oven door as much as possible. You want to hold that heat in, so use the oven light to check on it.
- Watch the Cooling Time:
- Allow the bread to cool sufficiently before slicing. Whole wheat bread, in particular, benefits from a longer cooling period (30-45 minutes). This gives the starches in the bread a chance to set up, preventing a gummy texture when cutting into the loaf.