UA Cooperative Extension - Nutrition Network

Dutch Oven Bread

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April 22, 2016

  • Prep: 1 hr
  • Cook: 50 mins
  • 1 hr

    50 mins

    1 hr 50 mins

  • Yields: 30


½ teaspoon active dry yeast

3 cups of warm water

6 cups of whole wheat flour

1 tablespoon salt

½ cup unbleached flour, for shaping

Canola oil

2 tablespoons corn meal


Wash hands well with soap and water.

Place warm water in a large bowl. Sprinkle yeast on top and let sit about 5 minutes.

Stir in whole wheat flour and salt, mix well until dough is uniform.

Scrape the inside edges of the bowl until clean then cover tightly with plastic wrap. Let rest at room temperature for 8 -10 hours. (After it rests at room temp, it can be placed in the refrigerator for up to 24 hours until ready to bake.)

Sprinkle flour onto a clean counter and tip dough out. (It will be sticky and loose.) Sprinkle flour on top and use fingers to gently deflate. Divide into two halves. Place half of the dough in a lightly oiled, sealed container/bag and refrigerate; use within three days as pizza dough.

Form remaining dough into a loose ball and set in an oiled and floured shallow bowl or plate, cover with plastic and let rise for ½ hour. (If placed in the refrigerator allow dough to come up to room temp before this step.)

Preheat oven to 425 ºF and put a heavy Dutch oven with a lid in it to heat up while the dough rises.

Take the Dutch oven out, brush lightly with oil and sprinkle bottom of pan with cornmeal. Gently scrape dough into pan, cover and bake for 30 minutes. Then remove lid and bake for 15-20 minutes until golden brown.

Remove from oven and turn bread out to cool on wire rack. Serve immediately or store in a cool dry place for up to 1 week.

Image credits go to

“The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401.”

“This institution is an equal opportunity provider and employer.”

“This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).”

“Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.”


Nutrition Facts

Serving Size1 slice
Total Fat0g
Saturated Fat0g
Percent calories from fat3
Total Carbohydrates19g
Dietary Fiber2g