Honey Whole Wheat Dutch Oven Bread

BREAD BREAD BREAD more bread for y'all! I used that dutch oven bread recipe I posted a little while ago and well played around with it! By play around I mean add some honey and whole wheat pastry flour, nothing crazy...or is it? It could be called crazy flavorful, but I will leave that up to you!

I have about 15 recipes waiting to be posted, but, uh, I have not been able to think of stuff to write and I am lazy as you all know. I haven't had any good or funny stories to tell to you my internet friends. I really am trying to post more often, but like I said I haven't had much to say lately. Oh gosh, I am really starting to hate this post because it is rambly, self-depricating and not well written. I have never been much of a writer, in fact writing is usually what I struggle with most in school. Getting myself to sit and down write a paper takes weeks, no joke. As they say, it is like pulling teeth except if there was laughing gas involved I would rather have a tooth pulled than write a paper. I am so in awe of people who can just sit down a bang out a paper in one sitting! Teach me your ways if you are one of those people...please! Not only is it hard for me to write a paper, but I also tend to procrastinate more than the average gal. If you have any advice for tackling procrastination I will take some of that too! Thanks! Now back to that bread...

Honey Whole Wheat Dutch Oven Bread

Ingredients:

2 cups whole wheat pastry flour

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon yeast

1 ¼ cup warm water (about 110 degrees F)

1/3 cup honey

Directions:

1.     In a large bowl, stir together whole wheat pastry flour, all-purpose flour, salt and yeast until thoroughly combined.

2.     Stir together warm water and honey. Add warm water/honey mixture to dry ingredients, stirring with a dough whisk or wooden spoon until dough comes together. Do not over mix. Cover bowl with plastic wrap, cover with a kitchen towel. Let the dough rise for at least 8 hours, but up to 24 hours. The dough should double in size.

3.     After dough has risen and you are ready to bake, pre-heat oven to 450 degrees F.

4.     Flour hands and clean surface; turn the dough out onto floured surface. Form the dough into a ball. Cover in plastic wrap and let the dough rest.

5.     Once the oven has pre-heated and while the dough is resting, place Dutch oven and lid in oven to pre-heat for 30 minutes.

6.     Place ball of dough, on piece of parchment, and carefully lower dough into pre-heated Dutch oven. Replace the lid on Dutch oven. Bake covered for 30 minutes. Bake uncovered for an additional 15 to 20 minutes or until golden and crusty. To check for doneness you can carefully lift up parchment and knock on the bottom of the bread, it should sound hollow when done. Let rest 10 minutes before eating.

Print Recipe Here
Recipe Adapted from Dutch Oven Bread 

Yeast provided by King Arthur Flour.