No knead, Dutch oven bread - extra protein

Name: No knead, Dutch oven bread - extra protein
Cuisine: World Cuisine
Ingredients: 340 grams ap flour; 50 grams stone ground whole wheat flour; 50 grams vital wheat gluten; 2 tsp salt; 2 cups warm water; 1.5 tsp active dry yeast

6 steps

Updated at: Sun, 28 Jan 2024 06:24:51 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories200.2 kcal (10%)

Total Fat0.7 g (1%)

Carbs38.3 g (15%)

Sugars0.1 g (0%)

Protein10.1 g (20%)

Sodium584.3 mg (29%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

340 gramsap flour

50 gramsstone ground whole wheat flour

50 gramsvital wheat gluten

2 tspsalt

2 cupswater

warm

1 ½ tspactive dry yeast

Instructions

Step 1

In biggest mixing bowl you can find combine

Bowl

salt2 tsp

Step 2

Combine yeast and warm water, dissolving yeast with fingers

water2 cups

active dry yeast1 ½ tsp

Step 3

Mix water into bowl of dry ingredients until sticky mass has formed, cover with towel and set aside for 2 hours

Kitchen Towel

Step 4

Dough should have doubled in size. Place parchment paper with flour sprinkled on it flat on counter. Form dough into ball and place on parchment, lightly covered with flour. Cover loosely. I put the parchment and dough back in bowl for next rise

Parchment paper

Step 5

Preheat oven and Dutch oven to 450 for 25 minutes

Step 6

If desired, spritz dough with water and sprinkle whatever you wish on top, maldon salt, everything but the bagel seasoning, pepper, herbs, whatever’s clever! Slash top of dough lightly in “x” Transfer dough into hot dutch oven, cover, and continue baking at 450 for 45 minutes. Remove lid, bake for another 15 minutes and tada! Bread! Carefully remove using parchment paper and cool.