Dutch Oven Wheat Bread

Author: SallyK / Date: 2015-10-22 @ 01:00 pm / Print Me! /
Tags: Dates / Lunchbox /

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


  1. In a large bowl, dissolve the yeast in the warm water and date syrup.
  2. 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.)
  3. Cover tightly and leave in a warm place overnight.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.)
  8. Cool bread completely before slicing and serving.