guys, this is one you need to try. It’s 10/10 yummy!
This is a big recipe meant to feed a crew. I could see easily making half of the recipe for less people.
Makes one extra large loaf in a 10″ cast iron Dutch Oven.
3 cups hot tap water
⅓ cup sugar
2 Tbsp. dry yeast
¼ lb. butter melted
2½ tsp. salt (sea salt
9 – 9½ cups whole wheat flour
Olive oil (for brushing pan)
Instructions
- This bread is mixed and kneaded by hand
- Use fresh flour
- Combine the hot water, sugar and butter letting the mix cool to 110 degrees (or by touch for adding yeast safely).
- Add the yeast, stir and let proof (want to see bubbles~ 10-15 min).
- Now add the salt and half the flour, mix with fork. Add the remaining flour to make a rather stiff dough yet pliable. Knead for 10 – 20 minutes
- Cover with plastic wrap and let rise to double in a warm area for 1½ hours
- Punch down the dough by hand
- Take the ball of dough and knead / shape into a nice round ball.
- Grease the inside of your cast iron Dutch oven plus the inside of the cover with the olive oil.
- Preheat your oven @375 degrees.
- Place the dough into the center of the Dutch oven, place the cover and let rise again until the dough pushes the cover up ½” at most (30 min or so in a warm room)
- Place into the preheated oven and bake for 12 minutes with the cover still on. Remove cover and finish baking for another 35 minutes or golden brown and hollow tap test on bottom of loaf.
- Once done remove from oven. Remove loaf from the dutch oven and cool on a rack
