recipe

No tired arms here! This dough needs a long rest—and just one minute of kneading—to transform into crusty, chewy, sliceable bread.

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Intermediate
time
  • 2 days (15 minutes of hands-on work)
yield
  • Makes 1 loaf

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Prepare Ingredients

2 cups (10 ounces)
all-purpose flour, plus extra for counter and sprinkling
1 cup (5½ ounces)
whole-wheat flour
2 teaspoons
salt
¼ teaspoon
instant or rapid-rise yeast
1¼ cups (10 ounces)
room-temperature water
1 tablespoon
distilled white vinegar
Vegetable oil spray

Gather Baking Equipment

Day 1

Large bowl
Whisk
Rubber spatula
Plastic wrap

Day 2

Ruler
Parchment paper
Dutch oven with lid
½-teaspoon measuring spoon
Paring knife
Oven mitts
Cooling rack
1
 
2 cups (10 ounces)
all-purpose flour
1 cup (5½ ounces)
whole-wheat flour
2 teaspoons
salt
¼ teaspoon
instant or rapid-rise yeast
1¼ cups (10 ounces)
room-temperature water
1 tablespoon
distilled white vinegar

Day 1: In large bowl, whisk together all-purpose flour, whole-wheat flour, salt, and yeast. Add water and vinegar. Use rubber spatula to stir and press until dough comes together and no dry flour is visible, 2 to 3 minutes.

 
2
 

Cover bowl with plastic wrap and let rise on counter until bubbly and doubled in size, at least 8 hours or up to 18 hours.

 
3
 
Vegetable oil spray

Day 2: Lay 18-by-12-inch sheet of parchment paper on counter. Spray parchment paper lightly with vegetable oil spray. Set aside.

 
4
 

Sprinkle clean counter lightly with extra flour and coat your hands with flour. Transfer dough to counter and use your floured hands to knead until smooth, about 1 minute (click here to learn how to knead bread dough). Set aside dough. Wipe counter clean, making sure to dry thoroughly. Use your hands to form dough into smooth ball.

 
5
 

Transfer ball to center of greased parchment sheet. Use parchment to lower dough into Dutch oven (let any extra parchment hang over pot edges). Cover Dutch oven with lid and let dough rise until doubled in size, about 2 hours.

 
6
 

Uncover Dutch oven. Sprinkle ½ teaspoon all-purpose flour over dough. Use paring knife to make one 6-inch-long, ½-inch-deep slit along top of dough.

The slit creates a weak spot in the dough where gas can escape in the hot oven. It helps your bread keep its round shape.

 
7
 

Adjust oven rack to middle position. Cover Dutch oven and place it in cold oven. Set oven to 425 degrees and bake for 30 minutes.

 
8
 

Ask an adult to use oven mitts to remove Dutch oven lid (lid will be VERY hot). Continue to bake until loaf is deep golden brown, 20 to 25 minutes.

 
9
 

Ask an adult to use oven mitts to remove pot from oven and to carefully lift parchment and bread out of Dutch oven and transfer it to cooling rack (Dutch oven will be VERY hot). Let bread cool completely, about 3 hours, before serving.