Dutch Oven Whole Wheat Bread

Ingredients and Weight:

• 3 cups (360g) whole wheat flour, plus more for dusting
• 1 teaspoon (5g) active dry yeast
• 1 teaspoon (5g) sugar
• 1 1/2 cups (360ml) warm water (105-115°F/41-46°C)
• 1 1/2 tablespoons (22g) salt
• 1/4 cup (40g) unsalted butter, softened

Preparation Time:

45 minutes

Cooking Time:

1 hour 15 minutes

Difficulty Level:

3

Preparation Method Steps:

1. In a large bowl, whisk together the warm water, yeast, and sugar. Let stand for 5 minutes, or until the yeast is foamy.
2. Stir in the whole wheat flour and salt. Mix until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-6 minutes, or until it becomes smooth and elastic.
4. Form the dough into a ball and place it in a lightly oiled bowl. Cover and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and shape it into a loaf. Place the loaf in a 9-inch Dutch oven that has been oiled.
6. Cover the Dutch oven and let the bread rise for another 30 minutes.
7. Preheat the oven to 450°F (230°C).
8. Remove the lid from the Dutch oven and bake the bread for 30 minutes.
9. Reduce the oven temperature to 375°F (190°C) and continue to bake for another 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
10. Remove the bread from the Dutch oven and let it cool on a wire rack before slicing and serving.

Nutritional Information: (Per serving)

• Calories: 220
• Carbohydrates: 45g
• Protein: 9g
• Fat: 3g
• Fiber: 5g

Dish Characteristics:

• Dense and chewy texture
• Whole wheat flour provides a nutty flavor
• Golden brown crust
• Perfect for sandwiches or toast

User Comments:

• "This bread is absolutely delicious! It's the perfect combination of chewy and flavorful."
• "I love that I can use whole wheat flour to make a delicious bread that's also healthy."
• "This bread is so versatile. I've used it for sandwiches, toast, and even bread pudding!"

Special Precautions and Tips:

• Make sure the water is warm enough to activate the yeast, but not too hot (over 120°F/49°C) or it will kill the yeast.
• If the dough is too sticky, add more flour 1 tablespoon at a time. If it's too dry, add more water 1 tablespoon at a time.
• Let the bread cool completely before slicing to prevent it from crumbling.
• Store the bread in a plastic bag at room temperature for up to 3 days.