100% WHOLE WHEAT ARTISANAL DUTCH OVEN BREAD
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- Опубліковано 2 жов 2024
- Get ready to impress your guests with a delicious, artisanal 100% whole wheat Dutch oven bread! In this video, we'll show you how to make a rustic loaf that's perfect for any occasion. And the best part? This recipe won't break the bank!
We'll guide you through the process of mixing and kneading the dough, and then we'll show you how to let it rise to perfection. With just a few simple steps, you'll have a beautiful loaf of bread that's both hearty and healthy.
And what makes this recipe truly special is the Dutch oven method. Baking the bread in a Dutch oven creates a crispy crust and tender interior that's sure to impress your friends and family. Not to mention, it gives the bread a rustic, artisanal feel that will transport you to a cozy French bakery.
So if you're in the mood for some homemade bread that's both budget-friendly and impressive, this 100% whole wheat Dutch oven bread recipe is for you. Watch this video and get ready to bake your way to bread heaven!
For the ingredients of this recipe visit our website:
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Seems like a long baking time and never got a cross section or a slice to see the inside rip
Just a tip to reduce the risk of burning yourself: Flip the dough out of the proofing basket onto a LARGER parchment paper than you are using in the video. Then pick up the corners and place it in the preheated Dutch oven. Put the lid on allowing the corners of the parchment to stick out. After baking, you can lift the loaf out by the corners of the parchment.
Did I hear that correctly? 1/4 cup of water for 3 cups of flour? That can't be right.
I had the same question, 1/4 cup of water is stated in the video
@@his2praise790 read the transcript it says 1-1/4C H20, idealy at 105degrees F
Thanks for sharing! it looks delicious ❤
Hope you enjoy❤️
Thank you for this recipe. There are so many so-called whole wheat breads out there that use at least half white flower which anyone would discern that it is no longer whole wheat flour. Once again thank you very much
Absolutely wonderful
That is amazing!! Love it!!
Thank you!!! 🙏❤️
I am noticing one issue that in the video you say bake it for 90 minutes then for another 15 with the lid off. In the printed recipe it says bake for 20 minutes and then 15 minutes. Will you respond and let me know which one is correct? Thank you
I'm so sorry for the mistake.. whoops 😬 it's 20 minutes of course. Thank you for letting us know!!
I noticed that too and was thinking it would come out crunchy. LOL I have ruined so many bread recipes over the last couple of months. I just can’t get it right.
One other thing I noticed is that your recipe says two quarters of a teaspoon of yeast but in the printed recipe it says 2 and 1/4 teaspoons of yeast
Yes please clarify TY
@@chuckymcdeel9869 Yes, it's a great recipe, but, the author of the video needs to proof her own video before this is uploaded for general consumption. I'd use 1 teaspoon of dry active yeast and try the first loaf. Bread has many discriminating factors for rising such as coarseness of flour, water temperature, kind of yeast and age of yeast.
Two questions….can you score this loaf? And can you add seeds when forming the dough? Thanks!
Yes, any loaf can be scored. Adding nuts and seeds creates AGE compounds from the fat. It's not such a great idea if you're concerned about cancer compounds. Check out Dr. Michael Greger's blog on that.