I love these breads because - as it says in the title - they are so easy! Stir together some ingredients, let them sit overnight, plop the dough into a hot dutch oven, bake, and that is it!
This cooking technique gives the bread a great crust and a moist, chewy interior.
Stirring up the dough the night before - no kneading, no mess!
The bread, just out of the oven. I love this cast iron dutch oven that I use.
I actually ended up making two loaves of bread on this day, and experimented by sprinkling one of the loaves with wheat germ before baking. It made a softer, less "cracky" crust - and it was tasty, as well.
Light wheat bread - and look at that texture!
Perfect to top with some apple butter!
Oh So Easy Overnight Light Wheat Bread
- 2 cups white or unbleached bread flour
- 1 cup wheat flour
- 1 1/4 teaspoon salt
- 1/2 teaspoon yeast
- 1 1/2 cups water + 2 TB
Stir together all ingredients. The dough might seem a little dry, but don't worry. Cover, let sit on counter overnight or for about 12 hours.
At least a half-hour before dough is ready the next day, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot or dutch oven (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
When dough is ready, carefully remove pot from oven. Pour dough into pan. Shake pan once or twice if dough is unevenly distributed; don't worry too much - it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.
When the loaf is done (I bake to an internal temp of 190 to 210 degrees F.), remove pan from oven. Oh-so-carefully remove the from the pan and cool on a rack. After it cools a bit, slice into the light wheat bread and enjoy!
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