NutritionSortLoading...
Loading...

1 cup to 1 cup plus 2 tablespoons (227g to 255g) water, lukewarm*

¼ cup (50g) vegetable oil

¼ cup (85g) honey, molasses, or maple syrup

3 ½ cups (397g) King Arthur Golden Wheat Flour

2 ½ teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe

¼ cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk

1 ¼ teaspoons (8g) table salt

Select allAdd

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

2. In a large bowl or the bowl of your stand mixer, combine all of the ingredients and stir just until the dough starts to leave the sides of the bowl. Let it rest for 20 to 30 minutes; this gives the flour a chance to absorb some of the liquid and the bran to soften, making the dough easier to knead.

3. If kneading by hand, transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. If kneading in a stand mixer, attach the dough hook and knead for 5 to 7 minutes at low speed, until the dough is soft and smooth. Adjust its consistency with additional flour or water, if necessary.

4. Transfer the dough to a lightly greased bowl, cover it, and let it rise until puffy though not necessarily doubled in bulk, 1 to 2 hours.

Modified Shaping

1. Shape the Dough: After the first rise, gently turn the dough onto a lightly floured surface. Shape the dough into a tight round or boule by gathering and pinching the ends together on the bottom.

2. Prepare for Final Proof: Place the shaped dough, seam-side down, on a piece of parchment paper. This paper should be large enough to lift the loaf later.

3. Second Rise: Cover the shaped boule and let it rest while the oven preheats. Note that whole wheat dough can ferment faster, so monitor its appearance and feel rather than relying strictly on the clock.

Modified Baking with Dutch Oven

1. Preheat Oven and Dutch Oven: Place your 5-quart cast iron Dutch oven (with the lid on) into the oven and preheat to 450°F (230°C). Allow it to preheat for 30 to 45 minutes. Or, for a softer crust, preheat and bake at 350.

2. Transfer Dough: Once the oven is fully preheated, carefully remove the hot Dutch oven and lid. To prevent the bottom from burning, sprinkle the base of the hot pot with coarse cornmeal or wheat bran. Or use a cast iron trivet in the bottom of the dutch oven.

3. Bake Prep: Use the edges of the parchment paper to gently lift and lower the boule into the hot Dutch oven.

4. Score the Dough: Use a razor blade or sharp knife to score the top of the dough (e.g., a simple cross or single slash), about ¼ to ½ inch deep.

5. Bake Covered (Steam): Replace the lid on the Dutch oven. Bake, covered, for 25 to 30 minutes. Baking covered traps the steam released by the dough, which is essential for developing a crunchy crust.

6. Bake Uncovered (Browning): Carefully remove the lid and continue baking for another 5 to 15 minutes. This final, uncovered period allows the crust to develop a deep golden-brown color.

7. Check Doneness: The bread is finished when the internal temperature reaches 207°F–209°F. Or 190-200 for a more moist result.

8. Cool: Carefully remove the loaf from the Dutch oven and cool completely on a wire rack before slicing.