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Dutch Oven Wheat Bread

  • Prep Time: 3h 20m
  • Cook Time: 40m
  • Total Time: 4h


  • 200 g All-purpose flour
  • 200 g Bread flour (or all-purpose flour)
  • 80 g Whole wheat flour
  • 11 g Kosher salt
  • 6 g active dry yeast (1 packet)
  • 325 g Purified water, room temperature
  • 50 g Greek yogurt


  1. In the bowl of a stand mixer, combine the flours, kosher salt, and yeast. With the dough hook in hand, stir gently to combine.
  2. Stir in the water and Greek yogurt until just combined.
  3. Using the stand mixer, knead the dough on low speed (setting 1 or 2 depending on the mixer) for 12 minutes.
  4. Remove the bowl from the mixer or transfer the dough to a different bowl. Cover and let prove in a warm place until doubled in size. 78°F should take around 2 hours.
  5. When proved thoroughly, lightly dust your workstation and scrape the dough out of the bowl onto the flour. Prepare a 12" square piece of parchment paper.
  6. Dust the top of the dough with flour (just enough so it isn't tacky) and use a bench scraper to flip the dough over so that the floured side is down. Throughout this process, be careful to not press on the dough or deflate it.
  7. Gently stretch the dough into a rectangle. Fold the top third down and the bottom third up to form a packet. Rotate the folded dough 90° and gently roll into a log shape, finishing with the seam down.
  8. With your fingers, gently pinch off the seams at the ends of the dough and pull/pinch out any seams.
  9. Carefully transfer the dough to the parchment paper and let rest uncovered for 30 minutes.
  10. 15 minutes into this second prove, preheat the oven to 475°F with a 4qt dutch oven inside.
  11. After the dough has rested, slash the top of the dough with a single shallow slit.
  12. Carefully slide the oven shelf out and remove the dutch oven lid with a hot pad (approved for at least 500°F). Quickly transfer the dough with the parchment paper to the dutch oven (I don't even touch the dough in this step, just grab the paper and drop it in).
  13. Cover and bake for 17 minutes. Remove the dutch oven from the oven and remove the lid.
  14. Reduce oven temperature to 425°F. Carefully remove the dough from the dutch oven and place directly on the oven rack and bake for another 23 minutes.
  15. When done, allow the bread to cool on a cooling rack for at least 45 minutes.
  16. Eat immediately, wrap in a lint-free cloth (good for 3 days), or freeze wrapped in foil or plastic wrap and placed in a large ziplock bag (good for a few months).