Dutch Oven Bread {no-knead}

Homemade whole wheat dutch oven bread! An easy way to have fresh bread any day!Just the other morning, over coffee, Jay and I were talking about food and recipes and I was telling him how much I wanted a dutch oven to experiment with because I’ve discovered that I’m obsessed with one-pot cooking (and baking). I’m embarrassed to admit this, but I’ve never owned a dutch oven. I know, the disbelief!

So naturally, when I was approached by the awesome folks over at REVOL, who create quality porcelain cookware pieces from France, I could hardly contain my excitement! They sent me the most beautiful porcelain 4.75 quart dutch oven I’ve ever seen!

Homemade whole wheat dutch oven bread! An easy way to have fresh bread any day!My favorite thing about this dutch oven is that this one dish can be used with every possible heat source, but since it’s made out of porcelain instead of cast iron, there’s no high maintenance care and no rusting! Woohoo! And, the finish is free of chemicals and heavy metals, which is my second most favorite thing. Because you know where I stand on that!

oOf course, now that I have this dutch oven to play with, the question remained…what to make first? Well, being that I’m a baker at heart, I had to bake in it first. I made a loaf of whole wheat {no-knead} dutch oven bread!

Homemade whole wheat dutch oven bread! An easy way to have fresh bread any day!Now, let’s talk about this bread recipe. You know I’m famous for simple recipes and this one is no different! The ingredient list is short and there is absolutely no kneading required. You’re welcome!

After a bit of whisking, rising, and a couple of good punches (see recipe below for exact details), you just place the dough ball into the dutch oven, cover it, and bake it!

Homemade whole wheat dutch oven bread! An easy way to have fresh bread any day!There are two things you should know though; one, the smell alone of this bread baking in your oven will bring you to your knees and two, you will never want store-bought bread again. Like ever.

Homemade whole wheat dutch oven bread! An easy way to have fresh bread any day!This bread has a crispy outer crust like artisan bread and is soft and chewy on the inside. It makes a perfect addition to any dinner or is great served by itself with a little garlic butter or maybe drizzled with some olive oil.

Learn more about REVOL and their a-mazing products by visiting their website or find them on Facebook or Instagram.

*This post was sponsored by REVOL, but as always, the opinions are all mine!

And now, what you’ve been waiting for. Here’s the recipe!

Dutch Oven Bread {no-knead}

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Course: Bread & Muffins
Servings: 1 loaf
Author: Kristine
Ingredients
  • 1 package dry active yeast
  • 2 tsp sea salt
  • 3 cups white whole wheat flour
  • 1 TBS honey
  • 1-3/4 cups warm water
Instructions
  • In a large bowl, whisk together the yeast, salt, and flour until well combined.
  • Heat the water to approximately 110 degrees and stir in the honey until dissolved.
  • Pour water into flour mixture and stir with wooden spoon until a sticky dough forms.
  • Cover tightly with plastic wrap and allow to rise 8 hours (or more) until flat and bubbly on the top.
To bake:
  • With well floured hands, punch dough down.
  • Transfer dough to a floured piece of parchment paper and shape into a ball.
  • Lightly sprinkle the top with flour.
  • Cover with plastic wrap and let rest for 30 minutes.
  • Preheat oven to 450 degrees.
  • Place dutch oven (with lid) in the oven and heat for 30 minutes.
  • Once the dutch oven is warmed, remove from oven and transfer parchment paper and dough ball to the dutch oven.
  • Bake dough for 45 minutes covered and 12 minutes uncovered or until golden brown on top.
  • Remove from dutch oven, cool slightly, and slice.
Did you make this recipe? We want to see!Mention @kristineinbetween or tag #kinbetween!

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4 Comments

  1. I love the idea of a simple and healthy bread recipe, but when I made it as directed the dough was VERY watery. I added a ton more flour to make it all stick better. It’s rising now, so fingers crossed it all turns out ok!

  2. Joyce Ray says:

    I would like this in 2 three quart cast iron Dutch ovens instead of the large 6 quart one I have. Do you have any idea how long to bake this size? I tried once, but used the same time (45 min) and it turned out too dry and hard. Any help would be appreciated.

  3. this looks sooo yummy! I have been meaning to try more breads. I will try this one and let you know how it goes!

  4. Thanks for the recipe Kristine. Raising bread is like making a fine wine. I love it.