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no knead cast iron whole wheat bread copycat recipe

No Knead Cast Iron Whole Wheat Bread Recipe

No kneaded cast iron whole wheat bread is not just a loaf; it's an invitation .Picture this: the aroma of freshly baked bread wafts through your kitchen as a perfect prelude to a cozy meal
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 2 hours 20 minutes
Course Bread, Side Dish
Cuisine American
Servings 1

Equipment

  • Dutch oven pan
  • Baking sheet

Ingredients
  

  • 1 tablespoon olive oil
  • 2 ¼ teaspoons 7g instant dry yeast
  • 1 ½ cups 340g warm water
  • 1 teaspoon ground flaxseed
  • 2 cups 270g high-protein bread flour
  • 1 ⅓ cups 180g hearty whole wheat flour
  • 1 ½ teaspoons fine sea salt

Instructions
 

Step 1: Combine the Dry Ingredients

  • In a large mixing bowl, combine the bread flour, whole wheat flour, salt, and ground flaxseed. Whisk these dry ingredients until they’re well blended. This step is crucial as it helps distribute the salt evenly to ensure that all flavors develop uniformly.

Step 2: Activate the Yeast

  • In a separate bowl, mix the warm water with the instant dry yeast. Stir gently to dissolve the yeast. Let it sit for about 5-10 minutes until it becomes foamy. This step indicates that the yeast is active and ready to work its magic.

Step 3: Mix the Dough

  • Pour the yeast mixture into the bowl with the dry ingredients. Add the olive oil. Using a wooden spoon or spatula, stir until everything is combined. The dough should be sticky and shaggy. Don’t worry if it looks a bit messy; that’s expected!

Step 4: Let It Rise

  • Cover the bowl with plastic wrap or a clean kitchen towel. Leave it at room temperature for 12 to 18 hours. This long fermentation period allows for that wonderful flavor to develop.

Step 5: Preheat Your Cast Iron Skillet

  • About 30 minutes before you’re ready to bake, place your cast iron skillet in the oven. Preheat it to 450°F (230°C). Preheating the skillet is essential. This method contributes to the crust’s perfect crunch.

Step 6: Shape the Dough

  • Once the dough has risen and has bubbly, airy structures, turn it out onto a lightly floured surface. With floured hands, gently shape the dough into a round loaf. Don’t worry about making it perfect; rustic is the goal!

Step 7: Final Rise

  • Cover your shaped loaf with a towel again and let it rise for an additional 30 minutes while the skillet heats. This small rise helps the bread gain a bit more structure.

Step 8: Bake the Bread

  • Carefully remove the hot skillet from the oven. Place a piece of parchment paper in the skillet for easy transfer. Gently lower your dough onto the parchment. Cover with a lid or another skillet and bake for 30 minutes.

Step 9: Finish Baking

  • After 30 minutes, remove the lid, and bake for an additional 15 to 20 minutes. You’re looking for a deep golden-brown color.

Step 10: Cool Down

  • Once baked, carefully transfer the bread to a wire rack. Allow it to cool completely before slicing. This cooling time is crucial for setting the bread’s texture.

Notes

  • Patience is key: The longer the dough rests, the better the flavor. Let it ferment as long as you can.
  • Humidity check: If your dough feels overly dry or too wet, adjust the water slightly. Environmental factors affect how flour absorbs moisture.
  • Experiment with add-ins: Consider incorporating nuts, seeds, or herbs to infuse your bread with unique flavors.
  • Keep it simple: Don’t overwork the dough. Just mix until combined, and let the yeast do the hard work.
  • Test for doneness: Tap the bottom of the loaf; if it sounds hollow, it’s ready!
Keyword no knead cast iron whole wheat bread
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