🍞🌾 Kokota’s Organic Wholewheat Bread Recipe

Overnight Wholemeal Cast Iron Dutch Oven Bread

Four ingredients, no kneading, baked in a 2qt cast iron pot - the way bread was made before ingredient lists needed a chemistry degree.

 

INGREDIENTS
• 400 grams wholemeal (wholewheat) flour
• 320 milliliters warm water
• 1.5 teaspoons salt
• 3/4 teaspoons instant dried yeast - 2.5g

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STEPS:

1.
Mix: In a separate pouring jug, mix the instant dried yeast & room-temp water (ideally filtered - normal tapwater has chlorine in it which kills the yeast and will make your bread taste like poo poo).

Then in a mixing bowl, stir together 400 grams wholemeal (wholewheat) flour, 1.5 teaspoons salt, mix it about a little w ur little finger. Then pour in the yeast water and mix with your hands (or a spoon) until there's no dry flour left and its a nice dough ball.

2.
Time for the overnight rise: Cover the bowl with a plate or damp tea towel and leave it on the bench overnight or somewhere not cold (don't put it in a cupboard), 12hrs min. I like to make it after dinner, then let is rise over night when I sleep. So from 9PM -> 10AM sorta thing.

3.
Shape it: Flour your hands and the bench a little. Scrape the dough out, fold it over itself a few times to form a rough oval roughly the shape of your pot, seam side down.

4.
Second rise + preheat: Let the dough rest 45 mins. Meanwhile put the empty cast iron pot WITH its lid into the oven and preheat to 220°C - the pot needs to be screaming hot.

5.
Bake covered: Carefully lift the dough by the baking paper corners and lower it, paper and all, into the hot pot. Lid on, into the oven, 30 minutes.

6.
Bake uncovered: Remove the lid and bake another 10 minutes until deep brown. It should sound hollow when you knock the bottom.

7.
Cool: Lift it out and cool on a rack (or balanced across the empty pot) for at least 40 mins before cutting. Cutting hot bread gums up the crumb :(
The wait is genuinely part of the bake.

 

8.
Enjoy your tasty proper olden day bread! :D