2 Hour Bread
If you have a nice, large Dutch oven or cast iron pot with a good lid, this recipe is for you! The whole wheat flour gives it a nutty favor, and it has a French bread texture. Lovely for a quick loaf!
Make one large round loaf.
- 3 c all purpose unbleached flour
- 3 c whole wheat flour (I used soft white whole wheat, but any type would work.)
- 1 Tbsp salt
- 2 tsp sugar
- 4 tsp active dry yeast
- 3 c warm filtered water (120 degrees F)
- In large bowl, whisk together the all purpose flour, whole wheat flour, salt, sugar, and yeast.
- Add water and stir with a wooden spoon. Knead in bowl one minute, or until well-combined.
- Cover with plastic wrap and allow to stand 1 hour.
- Preheat oven to 450 degrees F, and place Dutch oven or (4-7 quart) cast iron pot on the center rack, along with oven-proof lid.
- Use a dough scraper to transfer dough to a floured board. (Use about 2-3 tablespoons all purpose flour.)
- Turn dough over and fold several times. Form a tight ball with the dough.
- Line a large, clean bowl with parchment paper. (Do not trim edges of paper, as you will use them later in lifting out the bread.) Place the dough ball inside and slash a cross in the top, using a sharp knife or single edge razor blade.
- Cover the bowl with another bowl or a towel; allow to stand 15 minutes.
- Carefully remove hot pot from oven. Transfer the bread dough to the hot (ungreased) pot, using the ends of the parchment paper to lift it up and out. Cover the pot with the hot lid and carefully return it to the stove.
- Bake 35 minutes. Transfer bread to a cooling rack and allow to cool at least one hour before slicing and serving.