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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