Artisan Whole Wheat Bread
A rustic whole wheat bread with a crunchy crust and chewy center. Simple ingredients, deep flavor.
Print Pin Servings: 12 servings
Calories: 165kcal
Cost: $4
Equipment
- 1 Dutch oven 4–5 quart, preheated – ideal for crust
- 1 Mixing bowl Glass, ceramic, or stainless steel
- 1 Parchment paper Helps transfer dough and prevents sticking
- 1 Cooling rack Keeps crust crisp while cooling
Ingredients
- 3 cups whole wheat flour freshly milled or stone-ground
- 0.5 teaspoon active dry yeast
- 2 teaspoons salt
- 1.5 cups cool water adjust slightly depending on humidity
- 1 tablespoon honey or maple syrup optional
- 1 tablespoon olive oil optional
- ⅓ cup mixed seeds optional sunflower, pumpkin, flax
Instructions
- Combine all ingredients until no dry flour remains.
- Let sit 12–18 hours at room temp, covered, until bubbly.
- Transfer to floured parchment and gently fold into a ball.
- Cover and let puff 1–2 hours.
- Heat Dutch oven at 450°F during last 30 mins of rise.
- Bake dough covered for 30 minutes.
- Remove lid, bake 15–20 minutes more until golden.
- Cool on rack at least 1 hour before slicing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 70g | Calories: 165kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.2g | Sodium: 270mg | Potassium: 180mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1.3mg