Dutch Oven Bread

 

This is a recipe I developed myself over time. It's based on my Dad's dutch oven bread and I began working with it. The one thing I will tell you is that you should feel free to vary it as you like. I don't have EXACT measurements but I can give approximate ones.

I did a light egg wash on top and sprinkled it with EVERYTHING BAGEL seasoning right at the end, that last 15 minute stretch where you go for browning. This is by far one of my favorite breads, not because I developed it but because its dense and makes a very good sandwich or toasting slice.

But you can do anything you desire. I just like the bagel blend!

• 1 cup light whole wheat bread flour
• 1 cup light rye flour
• 1 cup all-purpose flour
• 2 packs of instant-rise yeast
• 1 tbsp sugar or honey
• 1 tsp salt
• 1 cup of warm water
• 4 tbsp oil

1. You will be adding more flour as you go along. I wouldn't use bread flour all the way through, rather, a mixture of rye and all-purpose flour. 
2. Place the sugar or honey into the warm water and stir to dissolve.
3. Add the yeast to the watery mixture and allow it to bloom until frothy.
4. Using the kneading paddle, put the flour in, along with the salt, and stir to mix.
5. Add in the bloomed yeast and the oil and knead until smooth and elastic, adding flour as needed to get the flour to firm and go smooth.
6. Once it's formed into a ball, knead on low for 10 minutes.
7. Extract and place immediately into an oiled bowl for the first rise
8. While waiting, heat the Dutch oven in a 400-degree oven for 15 minutes.
9. Punch down the dough and reshape it into a roll.
10. Place on a sprayed parchment paper and slowly lower into the Dutch oven.
11. Cover and allow to rise in the Dutch oven.
12. Lid (spray the lid) and bake at 400 for 20 minutes.
13. Remove the lid and bake for another 15 minutes until browned on top. 
14. Lift carefully out of the Dutch oven to cool on the counter.