Combine whole wheat and all-purpose flours, yeast, and salt in a large bowl. Stir in water using a wooden spoon until mixture forms a dough. Cover dough in bowl with plastic wrap; let stand at room temperature for 10 to 12 hours or overnight, or until doubled in size.
Yep, you read that right. No need to knead this bread, and let it rise overnight!
Servings and Ingredients
|2 c. Hy-Vee whole wheat flour|
|2 c. Hy-Vee all-purpose flour|
|1 tbsp. quick-rise yeast|
|2 tsp. Hy-Vee salt|
|2 c. water, room temperature (70 to 80 degrees)|
Things To Grab
- Large bowl
- Wooden spoon
- Parchment paper
- Kitchen towel
- 3-1/2-to-4-quart Dutch oven with lid
Lightly flour a large sheet of parchment paper. Shape dough into a ball and place on prepared parchment paper. Cover loosely with a clean kitchen towel; let rise in a warm place for 2 hours or until doubled in size.
Place a 3-1/2- to- 4-quart Dutch oven in oven; preheat oven to 450 degrees. Remove Dutch oven from oven. Quickly transfer dough on parchment paper to hot Dutch oven. If desired, make 3/4-inch deep slashes in loaf top using a sharp knife. Place lid on Dutch oven; bake for 25 minutes. Remove lid; bake for 15 to 20 minutes until golden brown or internal temperature reaches 200 to 210 degrees.
Use paper to lift bread from Dutch oven. Cool bread ona wire rack. Cut into slices to serve.
Amounts Per Serving
- Total Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 290mg
- Total Carbohydrates: 23g
- Protein: 4g
Hy-Vee Seasons November 2021