Chewy and delicious toasted.
- 2 c white flour (bread flour is best)
- 1 c spelt flour (or other flour….you can experiment!)
- 1 tsp Instant Yeast
- 2 tsp salt
- 1 1/2 c warm water plus 1 tbsp of honey
- Mix flour, salt, and yeast together in large glass bowl (metal spoils the yeast).
- Mix warm water and honey until honey dissolves. Water temperature should be 120 – 130F. Measure with candy thermometer.
- Add water mixture to dry ingredients and stir together. Dough will be very sticky.
- Let mixture rise in a glass bowl covered in plastic wrap for 2 – 3 hours. Dough needs to double in size. Temperature needs to be warm otherwise yeast won’t work. I use my oven at 95F.
- After rising you can bake the bread (see steps below) OR put it in the fridge for a minimum of 8 hours and a maximum of 3 days. Leaving it in the fridge adds more flavour to the bread as the yeast does more work with the sugar and gluten. If you put it in the fridge, bring it out about 1 hour before baking to allow dough to come to room temperature.
- About 45 minutes before you are ready to bake the bread, put the empty Dutch Oven (with the lid on) in the oven and heat the oven to 450F degrees. It will take 30 minutes at 450F for Dutch Oven to come up to temperature.
- 30 minutes before you are ready to bake the bread, turn dough out on a lightly floured parchment paper and make it into a ball.
- Put the ball of dough with the parchment paper into a clean glass bowl.
- Cover with a tea towel and let rise another 30 minutes.
- Take the Dutch Oven out of the oven and place parchment paper with dough ball into the hot Dutch Oven.
- Return the Dutch Oven (with lid) to oven and bake for 30 – 35 minutes.
- Remove the lid from the Dutch Oven and leave the bread uncovered in the oven another 5-10 minutes more to brown up.
- If you use bread flour, the bread will last a few days longer than using regular flour.
Thanks to Barb Krisher for recipe!