Directions

1. 1

   In a large bowl or stand mixer, combine the lukewarm water, yeast, and brown sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.

2. 2

   Add the white whole wheat flour, bread flour, and salt to the yeast mixture. Mix until a shaggy dough forms.

3. 3

   Add the creamy peanut butter to the dough and knead for 8-10 minutes by hand or 5-6 minutes with a stand mixer until the dough is smooth and elastic. The peanut butter will be fully incorporated and create a light tan color.

4. 4

   Shape the dough into a round and place it in a lightly oiled bowl. Cover with a damp cloth and let rise at room temperature for about 1 hour, until the dough roughly doubles in size.

5. 5

   Punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet or in a round Dutch oven if you prefer a more enclosed bake.

6. 6

   Cover the shaped loaf and let it rise for 30-45 minutes until puffy and nearly doubled.

7. 7

   Preheat your oven to 375°F (190°C). If using a Dutch oven, preheat it in the oven as well.

8. 8

   Score the top of the loaf with a sharp knife if desired. If using a Dutch oven, carefully place the dough inside. Bake covered for 20 minutes.

9. 9

   Uncover the loaf (or remove the Dutch oven lid) and bake for another 10-15 minutes until golden brown and the internal temperature reaches 205-210°F (96-99°C).

10. 10

    Remove the bread from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing.