For a softer loaf, use less whole wheat and more bread flour as long as it totals 3 cups. (For the overnight method, use 1/4 tsp. yeast, switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING! - Jenny Jones
- 2 cups whole wheat flour
- 1 cup bread flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 1/2 cups hot water (up to 130° F)
- (about 2 Tablespoons extra flour for shaping)
- Combine flours, yeast and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 3 hours.
- After 3 hours, 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 in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for 35 minutes.
- Meantime place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
- After 35 minutes, carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 more minutes.