Here is delicious whole wheat bread with reduced sodium, baked in a Dutch oven.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute. Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C). Add yeast and agave; let sit until foamy, about 15 minutes.

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  • Combine flour and salt in a large bowl. Add yeast mixture; stir to combine and knead a few times. Cover bowl and let dough rise in a warm place until doubled in size, overnight to 18 hours.

  • Turn dough out onto a floured surface. Knead 5 to 10 times using floured hands. Shape dough into a ball and let rise while oven is preheating.

  • Preheat the oven to 450 degrees F (230 degrees C) and place a Dutch oven inside to warm for 30 minutes.

  • Use floured hands to carefully drop dough into the hot Dutch oven. Use potholders to place the lid on the Dutch oven.

  • Bake in the hot oven for 30 minutes. Uncover Dutch oven and bake until bread is deep golden brown, 10 to 15 minutes more. Remove and let cool.

Nutrition Facts

125.2 calories; 5.1 g protein; 26.8 g carbohydrates; 0 mg cholesterol; 118.3 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/28/2019
Added some cornmeal to the bottom of the dutch oven because I was concerned about sticking. It came out beautifully! It s definitely a type of bread to be eaten with some yummy topping ( as was expected because of reduced salt). I think I may come back to this recipe to see if I could add some herbs to see how it goes. Good recipe thanks!:) Read More
(1)

Most helpful critical review

Rating: 3 stars
04/12/2020
Didn't rise enough, maybe my water wasn't hot enough. It looked beautiful but was very dense and yeasty. I'll try again. Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/28/2019
Added some cornmeal to the bottom of the dutch oven because I was concerned about sticking. It came out beautifully! It s definitely a type of bread to be eaten with some yummy topping ( as was expected because of reduced salt). I think I may come back to this recipe to see if I could add some herbs to see how it goes. Good recipe thanks!:) Read More
(1)
Rating: 3 stars
04/11/2020
Didn't rise enough, maybe my water wasn't hot enough. It looked beautiful but was very dense and yeasty. I'll try again. Read More
Rating: 5 stars
06/17/2019
The bread is a bit dense but toasts like a dream and has a mild flavour. Read More
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Rating: 5 stars
12/04/2019
I baked it on baking paper; it was "resting" and rising those minutes while the pan was heating it was on the paper so it was easy to transfer it to the Dutch oven. I loved it and will definitely make it again. Read More