No Knead Dutch Oven Bread

This bread is a household essential for us ever since the stay-at-home order started in MA. I went down the yeast rabbit hole early on and for my family, nothing beats a loaf of crusty & warm fresh baked bread. I especially love that this recipe combines wheat and white flour, for a beautiful taupe color. We use this loaf for paninis, breakfast sandwiches, toast & so much more! Adapted from a recipe by Sarah Waldman.

  • 2 Cups Red Mill 100% Stone Ground Whole Wheat Flour
  • 2 Cups King Arthur All Purpose Flour
  • 2 teaspoons coarse sea salt
  • 1 cup filtered warm water (warmed in tea kettle until it just begins to make noise) + 1 cup cold filtered water mixed
  • 3/4 Teaspoon Bellarise instant yeast
Grab a mixing bowl and combine both flours, salt and yeast.

Mix in water with a wooden spoon until fully incorporated.

Cover the bowl (with plastic wrap or parchment paper held on with a rubber band).

Leave on counter to rest (at least 12 hours, up to 18 hours)

Preheat oven to 475 with the dutch oven inside (cover off!)
  • Flour work surface + your hands and shape dough into a nice boule 
  • When the oven has come to temp, have another grown-up hold the dutch oven in place with a pot holder, so it doesn't slide out of the oven and hurt someone! 
  • Drop the dough ball gently into the dutch oven.
  • Put the lid on Dutch Oven.
  • Close oven.
  • Set timer for 30 minutes.
  • Remove lid and cook the bread another 10 minutes.
  • Take out of oven and let rest on a trivet briefly.
  • Pull bread out of dutch oven using a wooden spoon.
  • Serve immediately with butter.


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