Easy crusty whole wheat bread

I am totally blown away at how easy and how good this easy crusty whole wheat bread turned out. By no means I am a bread expert but because I have been wanting to start making bread from scratch for the longest I can remember this wS just the perfect recipe to start with. Even my kids could make this it is so easy!

Easy crusty whole wheat bread | Eat Good 4 Life

Literally, all you need to do is mix the ingredients in a bowl and let it rest. The next day you just knead it for like 1-2 minutes, just to basically shape it into a round loaf and you are done. Just bake it away and let the oven do its magic.

This was my first time making bread on my dutch-oven. This method is pretty much all over the internet so I thought, why not? Let me give it a try and see if it really works, and sure enough, it did.

This bread making method is just genius. I don’t know who came up with it but I just love it. I don’t know if the bread would actually turn good on any other type of baking pan, I guess I would have to experiment further!

Now as far as the flour ratio for this bread is concern, because this was my first time making it, I wanted to make sure it would come out OK. Next time I am just going to do 100% whole wheat and half the recipe just in case but for the purpose of this recipe, the ratio was perfect.

You can try and do 100% whole wheat when you make this, if you do, please let me know.

I really hope you get to make this easy crusty whole wheat bread. I will be making different flavors shortly. I love garlic so a garlic version I think it will be next.

Enjoy!

Easy crusty whole wheat bread | Eat Good 4 Life

Easy crusty whole wheat bread | Eat Good 4 Life

Easy crusty whole wheat bread | Eat Good 4 Life

Easy crusty whole wheat bread | Eat Good 4 Life

Easy crusty whole wheat bread | Eat Good 4 Life

Easy crusty whole wheat bread | Eat Good 4 Life

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Easy crusty whole wheat bread

Yield: 12 servings

Total Time: 1 hour

Ingredients:

Directions:

In a mixing bowl add the flour, salt,  yeast, nuts, and sunflower seeds, (save about 1 tbsp of sunflower seeds and rolled oats for later). Stir to combine. Add the water and mix though until it is well mixed. I do this step with a spatula.

Cover the mixing bowl with plastic wrap and let it sit on your counter for 12 to 18 hours. I do this at night so the next morning when I wake up is when I bake the bread.

When you are ready to bake the bread, place your 6 qt dutch-oven (lid included) in the oven and preheat it to 450 F degrees. (You must preheat your dutch-oven to 450F)

Flour your work surface. Remove the dough from the bowl and shape it into a ball. Place the remaining sunflower seeds and rolled oats over the bread and press slightly. Carefully place the dough into the preheated dutch-oven. Cover the pot with the lid and place it back in the oven.

Bake for 35 minutes with the lid on. Remove the lid and bake for another 20-25 minutes until golden brown. The bread will keep for up to 2 days.

NOTES:

  • You can half this recipe.
  • This was my first time making this recipe, the flour ratio is not exactly what I would like it to be but I will keep experimenting with the ratios and make it 100% whole wheat!

Recipe slightly adapted from here

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26 comments

  1. if I don’t have a Dutch oven, is there another way I could make this? Looks so yummy!!

  2. Can you believe I don’t have a dutch oven! I need to change that so I can make bread like this!

  3. What a gorgeous loaf of bread – definitely trying this, my husband would LOVE it!

  4. Oh! This bread is positively amazing as it is… but that garlic suggestion?? I’m in!

  5. Wow! I can’t believe how easy this bread is to make! :) And I have never baked bread in a dutch oven before. Going to have to give this a try soon. 

  6. Ok, I have been meaning to make bread in a dutch oven like this for a while. These pictures just solidified it for me… I need to make this .. asap!

  7. Anyone make this 100% whole wheat yet? How’d it turn out?

  8. I actually just made this without white flower.  I was adjusting the recipe I had 1. Because I didn’t want white flour and because I didn’t want to make 7 loaves lol. So I had a small issue, maybe I just didn’t leave it long enough to rise I am not sure. Maybe you or one of your readers can give me some pointers I am making more today just so I can try a little something different. 
    So I added a cup an a half of each: pecans, sunflower seeds and oats, 1/2 cup flax seeds, 4 cups whole wheat flour, 4 1/2 TBSP yeast. Once mixed the dough was covered but it didn’t rise. I have up after about an hour and just put it in pans ….. tried to let it rise again…. no luck! I put it in the oven and baked it it is great with butter and honey very dense bread but good. I wanted it to be a little lighter, fluffy. Was it the nuts? What can I do to make it better?

    • No I don’t think is the nuts. Did you use whole wheat pastry flour? That is normally less dense than regular plain whole wheat flour. That would work a little bit better. I need to make it again all with WWPF, however, it would be more dense than when I made it originally!!

  9. Hi!
    Ive been baking these breads adding different flavours for a couple of years, but using always White flour. Yesterday I tried to do it using only wholewheat flour and it was delicious!!! 
    I made a loaf with rosemary and black olives and a second one with cheddar and chilliest ( my fav) 
    Keep going!!! It’s so reconforting the smell of your homemade bread…

  10. I have made several of these dutch oven type breads but this is by far the best.    I made it exactly like the recipe said  using the flour mentioned in the recipe.   I buy unbleached white flour so it was perfect – you can see the grain in that flour so you know it is good.   I am very excited about this recipe and love it that it is large.   I will slice and freeze now and see how that works since there is no way we can down that large loaf in a couple short days and the refrigerator isn’t kind to bread. Thanks for the recipe – I am sorry that people are critical of a recipe when they don’t follow instructions or use different ingredients – at least the first time they make it.    

    • I am glad you liked the recipe so much. I have yet to experiment on it but I will soon. Some people are really critical…I guess it comes with the territory :-) Thanks for stopping by.

  11. I’m making it for the third time,totally delicious. I’ve halved the recipe so I can make fresh  bread more often. Do you reduce the baking time? I’m making a white loaf simultaneously which has half  the flour and  less baking time. Do I follow that recipe? Thanks for a wonderful recipe.

  12. Do I need to make any adjustments for altitude? 

  13. Hi Miriam,

    Thank you for the recipe, do you think I could use fresh yeast instead?I have no experience making bread and just bought the wrong kind of yeast…un saludo

  14. can i make it without the all-purpose unbleached flour ?

  15. yeah the whole wheat flour, ok, thank you sooo much :) <3

  16. Although look great, the gf blueberry crisp was not that tasty. The topping I followed to your instructions and it didn’t stick together at all and was just oats with other stuff and after cooking, still just oats and the other ingredients. I am not sure but it seems like something else needs to be added initially to make the oats and rice flour , etc be more like a batter or something. I made it once more and this time added a little less coconut oil and added 1/4 cup vegan butter, melted and 2 tab. of brown sugar. Turned out great and I had raves from the group who wanted the recipe. I changed the things I mentioned and used slivered almonds instead. I gave them your original recipe and my changes.
    Thank you.

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