Dutch Oven Wheat Bread
This fermented bread requires very little active dry yeast and is economical. Use an oven-proof heavy pot, preferably a cast iron one, and do not grease it. Your bread will be much like French bread in texture.
Makes one large loaf.
- 1/4 tsp active dry yeast
- 2 c warm water (110 degrees F)
- 1 Tbsp date syrup
- 3 c all purpose flour
- 1 c whole wheat flour
- 1 1/2 tsp salt
- In a large bowl, dissolve the yeast in the warm water and date syrup.
- Add the all purpose flour, whole wheat flour and salt. Stir with a wooden spoon until incorporated. (Dough will be very loose and will not require kneading.)
- Cover tightly and leave in a warm place overnight.
- In the morning, scrape dough out and drop it on a well-floured board. Sprinkle the top with flour and fold over 5-6 times. Roughly shape into a ball.
- Butter a bowl that can hold about 2 1/2 quarts. Add dough ball and butter the top, using softened butter. Cover tightly, and allow to rise about 45-60 minutes, or until nearly double. During the last 15 minutes of the rise, preheat your oven to 450 degrees F with an ungreased Dutch oven and its lid inside. (Dutch oven must be at least 3 quarts in capacity.)
- When the dough is double and the oven is hot, use oven mitts or heavy-duty pot holders to carefully remove the Dutch oven and lid to a heat proof surface. Gently drop the dough into the hot Dutch oven pot and place the lid on it. Return the Dutch oven to the preheated oven.
- Bake 30 minutes. Remove pot from oven and turn bread out onto a cooling rack. (Place Dutch oven in a safe place where it will not be mistakenly handled while hot.)
- Cool bread completely before slicing and serving.