Premium Photo Rustic Whole Wheat Bread Recipe Preheat oven: preheat the oven to 500 degrees with a dutch oven inside for 30 minutes. shape the dough: gently shape the dough into a ball on a floured surface. while this is an artisan loaf, it is also shaped into a loose round loaf. prepare for baking: place the shaped dough on parchment paper. Whisk together water and oil in a cup; pour into flour mixture. mix on low speed until dough pulls away from the sides of the bowl into a ball. turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves.
Premium Photo Rustic Whole Wheat Bread Recipe While the bread is rising, preheat your oven to 450°f. if you have a pizza stone, put it on a lower rack and let it heat up as the oven warms. just before baking, brush or spray the loaf with lukewarm water, and sprinkle it with seeds, if desired. use a sharp knife or lame to give the bread three quick slashes, about 1 2" to 3 4" deep. Cover the bowl with plastic wrap. it's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. place the bowl in a warm, draft free place and let it rise for about 1 and a half to 2 hours. after the dough has risen, preheat your oven to 450 degrees fahrenheit. Let the dough rest while the oven preheats. place a dutch oven pan, fitted with a lid, into the oven. preheat the oven to 450 degrees f, with the pan in the oven. once the oven is preheated, carefully remove the pan from the oven and drop the shaped bread into the heated pan. bake the bread covered for 30 minutes. Mix together whole wheat and white flour until mixed thoroughly. add warm water (90 100 f degrees). mix together until no dry flour remains and you have a rough dough. cover dough and set aside for 30 minutes to allow the flour to autolyze (absorb the moisture).
Premium Photo Rustic Whole Wheat Bread Recipe Let the dough rest while the oven preheats. place a dutch oven pan, fitted with a lid, into the oven. preheat the oven to 450 degrees f, with the pan in the oven. once the oven is preheated, carefully remove the pan from the oven and drop the shaped bread into the heated pan. bake the bread covered for 30 minutes. Mix together whole wheat and white flour until mixed thoroughly. add warm water (90 100 f degrees). mix together until no dry flour remains and you have a rough dough. cover dough and set aside for 30 minutes to allow the flour to autolyze (absorb the moisture). After 30 minutes, it's time to do some stretch and folds. they'll help with gluten development, which is crucial for the bread's shape and texture. here's how: grab the dough's edge, stretch it upwards, and fold it over the other side. turn your bowl 90 degrees and do this three more times. Step 12: when the oven is preheated, dust the top of the dough with a little flour and score the top with a sharp knife or razor blade. step 13: carefully remove the hot pan from the oven, gently transfer the parchment paper with the dough into the pan. step 14: place the lid back on the pan and bake for 20 minutes.
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