Print

Easy Artisan Bread Recipe (Yeast, Dutch Oven, Whole Wheat)

Easy Artisan Bread Recipe (Yeast, Dutch Oven, Whole Wheat) - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This simple recipe yields a beautiful, crusty artisan loaf with a soft interior, perfect for beginners and seasoned bakers alike.

Ingredients

Scale
  • 3 cups warm water
  • 1 tablespoon yeast, both instant or active dry work
  • 2½ teaspoon salt
  • 3½ cups whole wheat flour
  • 3 cups unbleached all-purpose flour

Instructions

  1. Place the yeast and salt in a large mixing bowl.
  2. Add the warm water to the bowl.
  3. Add all the whole wheat flour and unbleached all-purpose flour to the bowl.
  4. Mix until all ingredients are just combined and no dry flour remains.
  5. Mix at a higher speed for 30 seconds to 1 minute, or knead by hand for 1 minute.
  6. Cover the bowl with plastic wrap or a non-porous lid (not airtight).
  7. Let the dough rest at room temperature for about 1½ hours, or until it has doubled in size.
  8. Transfer the dough to the refrigerator for up to a week and a half, or proceed to baking.
  9. When ready to bake, preheat your oven to 450°F (232°C).
  10. Place an enameled Dutch oven with its lid into the preheating oven.
  11. Dust the surface of the dough with a little flour.
  12. Use a serrated knife to cut off approximately half of the dough for one loaf.
  13. Using well-floured hands, gently shape the dough into a ball.
  14. Place the shaped dough onto a piece of parchment paper, resting it on a cookie sheet or in a small round skillet to help maintain its shape.
  15. Dust the top of the shaped loaf with more flour.
  16. Let the shaped dough sit on the counter for 30 minutes if baking immediately, or 1 hour if the dough was refrigerated.
  17. Carefully slash the top of the loaf with a serrated knife.
  18. Carefully transfer the loaf (using the parchment paper edges) into the hot Dutch oven.
  19. Replace the lid on the Dutch oven.
  20. Bake for 15 to 17 minutes with the lid on.
  21. Remove the lid from the Dutch oven.
  22. Continue to bake for another 15 to 17 minutes, or until the loaf is golden brown.
  23. Carefully remove the baked loaf from the Dutch oven.
  24. Transfer the loaf to a wire cooling rack.
  25. Allow the bread to cool for 30 to 60 minutes before slicing and serving.

Notes

Ensure water is warm (100-110°F) to activate yeast properly.
Use a kitchen scale for accurate flour measurements.
Do not over-knead; a quick mix is all that’s needed.
Always cool bread completely before slicing for best texture.

Find it online: https://thecozycuppa.com/easy-artisan-bread-recipe-yeast-dutch-oven-whole-wheat/