Authentic home cooking from France, with US measurements. 
Semi-Whole Wheat Rye Bread in a Dutch Oven
With the lockdown imposed by this virus, we are avoiding going out as much as possible for our health and the health of others. The positive side is that we have a bit more time to cook. Bread-making workshops have made a comeback.
Semi-Whole Wheat Rye Bread in a Dutch Oven
With the lockdown imposed by this virus, we are avoiding going out as much as possible for our health and the health of others. The positive side is that we have a bit more time to cook. Bread-making workshops have made a comeback.
Open in Cookpad AppSteps
- 1
Mix the yeast with warm water until it foams. Put the flours and salt in the bowl of a stand mixer (here, it's a KitchenAid). Mix the flours and make a well to pour in the water and yeast. Knead with the dough hook for 10 minutes on speed 2.
- 2
Place the dough in a bowl and let it rise at room temperature under a cloth for 1 1/2 hours. Then punch down the dough on a floured surface with the palm of your hand. Shape the bread as desired and let it rise again under a cloth for 40 minutes at room temperature.
- 3
During these 40 minutes, preheat the oven to 465°F (240°C) with the Dutch oven and its lid inside. At the end of the rise, lightly dust the bread with flour and make a cut on top. Take the Dutch oven out of the oven and place the bread inside. Put the lid back on and bake for 35 minutes.
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