My favorite thing about the characters in THE MYSTERIOUS ISLAND by Jules Verne is how innovative they are. They make a forge, an irrigation system, and even a telegraph system! One of my favorite moments is when they create their own oven using clay bricks. They spend almost a year yearning for bread before they’re able to grow enough wheat for flour. As you can imagine, the first loaf of bread enjoyed in the story is quite a celebratory moment, so I wanted to include some bread in my MYSTERIOUS ISLAND menu.
I decided to go with a whole wheat bread, since that’s the type of flour the castaways would have used (in fact, they might have even used something closer to graham flour, if you want to go that route). I made some slight variations to a recipe by Kneading Adventure, including swapping out the honey for maple syrup, an ingredient the castaways were able to harvest from maple trees on the island.
This no-knead maple whole wheat dutch oven bread is probably the most artisan-looking bread I’ve ever made, and it was super easy. It’s wholesome and hearty, perfect toasted and slathered in butter. The inside is soft with a close crumb, making it a good sandwich bread as well. I love the contrast of the soft interior with the crunchy crust, and the long rise time gave it a mild funky flavor similar to sourdough.
Also, it smells PHENOMENAL while it’s baking. I had mine in the oven at night, and my 8-year-old (who was waiting for me to tuck him in), came downstairs just to tell me how good it smelled. We were both so excited to eat it in the morning, and it didn’t disappoint. This might be one of my new favorite breads!
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No-Knead Maple Whole Wheat Dutch Oven Bread
“There was no reason for delaying the inauguration of the mill, for the settlers were eager to taste the first piece of bread in Lincoln Island. On this morning two or three bushels of wheat were ground, and the next day at breakfast a magnificent loaf, a little heavy perhaps, although raised with yeast, appeared on the table at Granite House. Every one munched away at it with a pleasure which may be easily understood.”
— The Mysterious Island
INGREDIENTS:
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 tsp salt
- 1 tsp active dry yeast
- 2 cups very warm water (100°F–110°F)
- 3 Tbsp maple syrup
Makes 1 8-inch whole wheat bread boule
INSTRUCTIONS:
- In a large bowl, stir together the flours, salt, and yeast until well combined. Set aside. Whisk the maple syrup into the water until dissolved. Stir water mix into the flour mix until fully combined. Cover and allow to rise for 12 hours until doubled in size.
- When dough is ready, place dutch oven (with lid on) in a cold oven. You may have to rearrange the oven racks for it to fit. Heat oven to 450°F. Turn dough out onto a floured surface and roughly shape into a ball by tucking the ends under itself.
- When the oven comes to temperature, transfer dough to the dutch oven. Be careful to use an oven mitt when touching the lid. Replace the lid on the pot and return to the oven. Bake for 30 minutes. Remove lid and bake 10 minutes more until loaf is golden brown on top and the bottom sounds hollow when tapped with a finger. Transfer to a wire rack to cool completely.
- Serve to to the castaways of the Mysterious Island, who waited many months to enjoy bread again!
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