UPDATED FASTER RECIPE: Good news - I eliminated the 2-hour resting time. Keep in mind that whole wheat will always produce a heavier, more dense loaf. You'll need a Dutch oven (I use a 3 1/2 quart Dutch oven for this loaf) and it's good to have oven gloves and an oven thermometer. - Jenny Jones
- 3 cups whole wheat flour
- 1/4 teaspoon yeast (active dry or instant)
- 1 teaspoon salt
- 1 1/2 cups cool water
- (about 2 Tablespoons extra flour for shaping)
- Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand overnight at room temperature for 10-12 hours or longer.
- In the morning, place a Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
- When oven reaches 450° place dough on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place on a piece of parchment paper and carefully lift and place into the hot pot. Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes.
Bread Too Dense? Try 2 cups of whole wheat flour + 1 cup of all purpose or bread flour for a softer loaf.
(Still want the old recipe? Click here.)