June 11, 2015
Even though a dutch oven magically transforms a lump of dough into soft bread with the perfect crust – getting the flavor right is tricky. White bread is a no-brainer. Plain, with olives, rosemary, dried tomatoes, … kind of everything works here. Just a pinch of salt and you are good. Making a good whole wheat bread without adding a ton of spices is a lot harder.
Adding the honey to the dough makes for a lovely, subtle sweet taste. Spreading just a little butter or honey on top works best. But it’s not that sweet that you couldn’t top the bread with savory things as well.
HONEY WHOLE WHEAT BREAD
_ combine whole wheat flour, all-purpose flour, salt and yeast [in a large bowl]
_ stir together warm water and honey [make sure the honey is fully dissolved]
_ add the honey water to the flour mixture
_ stir with a wooden spoon until the dough comes together [add a little water or flour if needed]
_ knead until you get a dough with a smooth surface
_ cover bowl with cling foil and leave to rest [at room temperature] for 8 to 24 hours
_ turn dough out onto a floured surface
_ stretch and fold a few times
_ form into a ball and transfer to a piece of parchment or designated bread bowl
_ cover with a kitchen towel and leave to rest for 2 hours [in a warm spot]
_ preheat oven to 230°C [with the dutch oven inside already]
_ once the oven is hot carefully turn the dough over into the dutch oven
_ cover with the lid and bake for 30 minutes
_ take the lid off and bake for an additional 15 minutes [so the bread gets a nice crust]
_ take bread out to cool off [for at least 10 minutes before eating]
Tags: bread, dough, dutch oven, honey, whole wheat
© 2019 COOKING like a FOX | legal info | Theme originally from Eleven Themes, modified by Tobias Kellner. Valid HTML
Leave a Comment