fall is the time for bread-baking
dutch oven wheat bread
requires cast iron dutch oven with a lid and parchment
2 cups bread flour
2 cups wheat flour
1 tsp active dry yeast
1.5 c warm water
1 tsp salt
In a large bowl, mix flours, salt, yeast and water. Mix with a spoon until it becomes difficult then switch to your hands and knead until the dough is smooth (stand mixer works too). Let stand covered until doubled, 2-4 hours. Knead again and shape into a ball, let rest for 10 minutes. Preheat oven to 450. Shape into a tight ball again and place into parchment paper-lined dutch oven, let rest for 30 minutes. Make slits in the top surface with a sharp knife in preferred pattern and bake for 45 minutes. After 30 minutes of baking time, remove the lid and let the crust brown for the remaining 15 minutes. Bread is done when it makes a hollow sound when tapped.
Make sure your dutch oven lid knob can withstand 450 degrees. If it can't, or you don't know, remove it.
Also, there are similar recipes that say you should heat up your dutch oven in your preheated oven and then put your parchment and dough into it and bake it. I found that to scary and not terribly necessary. But if you want to try lifting a screaming hot dutch oven then surgically placing some parchment and dough inside, and returning the whole thing back to the oven, then be my guest.