Hands on Time: 5 minutes
Baking Time: 45 plus 30 preheat time
Yield: one loaf
A delicious,nutritious and super simple bread you can make by hand. The cast iron, lidded pot and high baking temperature is the secret to the golden crispy crust.
3 cups War Eagle Mill All Purpose Flour
1 3/4 tsp salt
1/2 tsp instant or Rapid-rise yeast
11/2 cups water
In a large mixing bowl, stir together the flour, salt and yeast. Add water and whisk just until all is moistened and a rough ball forms. Cover bowl with plastic wrap. Set aside at room temperature for 12 to 18 hours. Overnight is the easiest and dough can rest up to 24 hours.
When ready to bake, preheat oven to 450 degrees. When temperature has been reached, place a cast iron pot* with a lid in the oven for 30 minutes.
While pot is heating, turn bread dough out onto floured board and form into a ball. Cover with plastic wrap and let rest for the 30 minutes.
Remove the hot pot from oven and place the ball of dough in the pot. Cover with lid and return to oven for 30 minutes. Do be careful as the pot and lid will be really hot! After 30 minutes, remove lid and bake uncovered for 15 minutes. Remove pot from oven, remove bread from pot and place on cooling rack.
* Use a 5 to 6 quart (or anything close to that size) cast iron or enameled cast iron pot with lid. There is no need to grease the pot. The bread will not stick!
Recipe Tips and Tricks
Replace 1/2 to 1 cup of the All Purpose Flour with any of the War Eagle Mill Whole Grain Flours: Whole Wheat, White Whole Wheat, Rye, Spelt, Soy, Oat, Millet, or Barley. Add more water if necessary.
Add your own fruits, nuts, cheese, herbs and/or flavors of choice. For example, dried cranberries, pecans and orange zest or cinnamon, raisins and sunflower seeds, or roasted garlic, Parmesan cheese and Thyme or Italian seasoning.