Slow-raised bread has a depth of flavor that cannot be duplicated in a quick bread. This recipe is no-knead, simple, wholesome, and just about anyone can make it! We bake it in a cast iron Dutch oven to mimic a stone oven, leaving it covered the first 15 minutes at very hot temperature. The enclosed cast iron holds in the steam, allowing the loaf to develop a crisp-chewy artisan crust. Then, we remove the lid, lower the temperature, and finish baking so that the loaf can cook through without the crust getting too dark.
Foolproof Artisan Whole Wheat Bread
4 cups Panhandle Milling Whole Wheat Flour
1 cup milk or almond milk
¾ cup water
1 tsp salt
½ tsp Red Star Active Dry Yeast
Directions: Combine all ingredients in a large 1-gallon bowl, and mix by hand until combined, about 2 minutes. Cover tightly with plastic wrap or a lid and allow to sit at room temperature overnight about 8 hours. Turn the dough out onto a lightly floured counter-top. Form gently into a ball.
Place the loaf in greased 1-gallon 9-inch covered cast iron Dutch oven and raise 1 ½-2 hours. Remove lid. Sprinkle lightly with flour and score the top of the loaf with a sharp knife or razor lame.
Preheat oven to 450°. When oven is hot, place pan in the oven. After 15 minutes remove the lid. Reduce heat to 350 °degrees for 30-35 minutes, until the loaf’s internal temperature is over 180° F.