Rustic Whole Wheat Bread

Round whole wheat bread loaf showing split crust and scoring on white surface.

This rustic whole wheat bread is a round, artisan-style loaf made with a blend of whole wheat and all-purpose flour for balanced structure and texture. Baked in a Dutch oven, it develops a firm crust and a soft, even crumb that slices cleanly for everyday use. A straightforward, from-scratch loaf designed for dependable results at home.

Course Breads

Cuisine American

Prep Time 15

Cook Time 40

Resting Time 1 30

Total Time 2 25

Servings servings

Calories 184kcal

Author Diane Gail

Ingredients

1 1/2 cups warm water 105–110°F (40–43°C)
2 teaspoons active dry yeast
2 1/2 cups all-purpose flour
1 2/3 cups whole wheat flour
1 1/2 teaspoon salt

US Customary - Metric

Instructions

Combine warm water (105–110°F / 40–43°C) and active dry yeast; let sit 5–10 minutes until foamy.
Add the all-purpose flour, whole wheat flour, and salt to the bowl of a stand mixer or to a large mixing bowl. Pour in the yeast mixture.
Knead with a stand mixer on low speed for 5 minutes, or stir and knead by hand for 8–10 minutes, until a loose dough becomes smooth and slightly tacky. Add small amounts of water as needed while kneading.
Cover the bowl and let the dough rise in a warm place for about 1 hour, until doubled in size.
Punch down the dough, turn it out onto a lightly floured surface, shape into a tight round loaf, and place on parchment paper.
Cover and let the dough rise for 30 minutes while preheating a Dutch oven at 425°F (220°C).
Place the dough into the hot Dutch oven using the parchment paper and score the top with a sharp blade.
Cover with lid and bake at 425°F (220°C) for 25 minutes.
Remove lid and bake another 15 minutes, then transfer to a wire rack and cool completely before slicing.

Notes

Adjust dough texture: Add flour or water 1 tablespoon at a time during kneading until the dough is soft and slightly tacky, not stiff or dry.
Check yeast activity: If the yeast does not foam during blooming, discard it and start over to ensure proper rise.
Preheat Dutch oven fully: Allow enough time for the Dutch oven to heat completely before baking to support proper oven spring.
Cool before slicing: Let the loaf cool completely on a wire rack so the interior sets and slices cleanly.

Nutrition