Why use a Dutch oven to bake bread?

A Dutch oven guarantees that there will be even heat distribution for whatever you are cooking in it. Placing the dough inside a Dutch oven with the lid on helps to steam the dough, which better helps develop the golden crust on the outside.

Is it okay to keep the lid off to bake?

The point of baking the bread with a lid is to encourage the bread to steam, which helps the development of that beautiful crust at the end. Do not skip this step!

Can this bread be made without a Dutch oven?

Yes. You still want to create an environment that allows for the initial steaming process. You can use an oven safe pot and place a sheet pan over it to seal it. I would follow the instructions and other available options from this article .

Why is my dough not rising?

This can happen for a number of reasons. First thing to check is if your yeast is old or expired. Old yeast is not active and won’t create the reaction needed for your dough to rise. If the yeast is fine, you may have accidentally killed your yeast with water that is too hot. Make sure the water is warm at about 100-115F. Also check to see if your dough is in a slightly warm spot. If it’s too cold, your dough will rise at a very slow pace. I recommend placing the dough in an oven with the light on to create the perfect environment. For more tips, use this guide .

Why is the bread dense?

It sounds like you used too much flour. First, make sure to aerate the flour by stirring it well with a spoon, then use the spoon and level method when measuring your flour with measuring cups. You can also use a dedicated kitchen scale to way your ingredients exactly every time. Remember, the dough will be slightly sticky after rising. Just a light dusting of flour is enough to help shape it.

How do I fix a loose dough?

If after the first rise, the dough is particularly loose and not holding its shape, just add a little more flour. This can be helpful for individuals that are baking in a different climate or altitude. For reference, I bake in the North East. If you are baking in a different region, you might be dealing with more humidity or dryness, so adjust accordingly.

Can I use different flours?

I have only tested this recipe with the suggested mix of flours. Not all flours are created equal as they vary in terms of absorption, protein (gluten) and weight.

No-Knead Whole Wheat Bread

Description

This No Knead Whole Wheat Bread is healthy, soft, flavorful and bakes to perfection in a Dutch oven. Made using a quick rise method and perfect for beginners.

Ingredients

Scale

2 cups One Degree Organics Sprouted Whole Wheat Flour (290g)
2 cups all-purpose flour (290g)
2 cups warm water, between 100-115°F
1 packet active dry yeast (7g)
1 1/2 tsp kosher salt (6g)
2 tbsp maple syrup or cane sugar
1 tbsp vital wheat gluten (10g)

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Instructions

In a large mixing bowl, combine your dry ingredients including your flour, vital wheat gluten, dry yeast and salt. Carefully mix everything together until evenly distributed.
To a separate large measuring cup, measure out your warm water and stir in the maple syrup to combine.
Pour the wet ingredients into the dry and with a spatula starting at the edge of the bowl, fold the ingredients together until most of the flour is incorporated. You should be left with a rough looking dough.
Cover your dough with a silicone cover or plastic wrap and turn the light of your oven on. Place the bowl in the oven (make sure the oven itself is not turned on) and allow to rise for 1 hour.
Remove the bowl from the oven, then place your whole Dutch oven in the oven and preheat the oven to 450°F. Allow the Dutch oven to heat up for at least 25 minutes as you prep the dough.
As the oven preheats, transfer the dough to a well-floured smooth working surface. Lightly sprinkle a little flour on top and then fold your dough in on itself. Start by folding each edge towards the center of the dough to form a tighter shape. Flip the dough over, and with your hands shape into a round loaf. Once formed, place the dough on a piece of lightly floured parchment paper, then wrap again with plastic wrap or cover with a large bowl and allow the dough to rest as the Dutch oven comes to temperature.
Using oven mitts, very carefully remove the Dutch oven from the oven. Remove the wrap from the dough and carefully lift the parchment paper with the dough and place into the Dutch oven. Place the Dutch oven lid back on and then place the whole thing into the oven to bake for 30 minutes with the lid on.
After 30 minutes, remove the lid and bake the bread for another 10 to 15 minutes until the bread is golden and crusty.
Carefully, remove the bread from the Dutch oven and transfer the bread to a cooling rack for at least 30 minutes before slicing into it.

Notes

Check to make sure your yeast is not expired. Old or expired yeast will prevent your bread from properly rising.

Use warm water, not hot water for your yeast. It should be between 100-115°F.

If you need a warm place for your dough to rise, place it in the oven with just the oven light on.

Do not cover your bowl with a kitchen towel as it can get stick from the dough.

You can test to see if your bread is done by checking the internal temperature of the bread, which should read between 190 to 200°F. Another sign it is done is to tap the bottom of the bread. If you get a hollow sound, it’s a good sign it is done baking.