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 it's 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
- 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.
- Place the sugar or honey into the warm water and stir to dissolve.
- Add the yeast to the watery mixture and allow it to bloom until frothy.
- Using the kneading paddle, add the flour and salt, then stir to mix.
- Add the bloomed yeast and oil, and knead until smooth and elastic, adding flour as needed to firm and smooth the dough.
- Once it's formed into a ball, knead on low for 10 minutes.
- Extract and place immediately into an oiled bowl for the first rise
- While waiting, heat the Dutch oven in a 400-degree oven for 15 minutes.
- Punch down the dough and reshape it into a roll.
- Place on a sprayed parchment paper and slowly lower into the Dutch oven.
- Cover and allow to rise in the Dutch oven.
- Lid (spray the lid) and bake at 400 for 20 minutes.
- Remove the lid and bake for another 15 minutes until browned on top.
- Lift carefully out of the Dutch oven to cool on the counter.