I had been reading about bread made in a Dutch oven ~ a bread that needs no kneading. How magical is that?? So I combined the concept of Dutch oven bread + the technique for clay pot cooking + Saskatchewan-grown whole grain flour. It ♥IS♥ magic.
If you've got a clay pot give it a try. Note: start this bread 8-10 hours before you want to bake it. Overnight to morning works great, and you'll have warm bread for breakfast ☕️
1 cup whole wheat flour
(I use red fife or einkorn, see sources below*)
2 cups all purpose flour
1 tsp yeast
1.5 tsp salt
1.5 cups warm water
1. In a bowl with a tight-fitting lid mix the flours, yeast and salt. I use an ice cream pail.
2. Stir in the water and mix well, starting with a wooden spoon then switching to your hands. Work it to make sure all the flour is incorporated. It will be a rather shaggy ball of dough. Cover the bowl and leave it to sit for 8-10 hours.
3. At baking time, immerse the clay pot and its lid in water. Leave it to soak 10-15 minutes. When the time is up, remove from the water, set the lid on the pot and place it in a cold oven. Set the heat to 450F.
4. While the oven is heating, turn the dough onto a well-floured countertop. You'll see it has transformed from a shaggy ball to a sticky almost batter-like dough. Flour up your hands and form it into a loaf about the same shape as your clay pot. Make sure the bottom is well floured so it doesn't stick to the counter.
5. When the oven reaches 450F take the pot from the oven. Put the dough in the pot, place on the lid and return to the oven. Bake for 30 minutes.
6. After 30 minutes, remove the lid and bake another 15 minutes.
7. Remove from the oven. Lift your beautiful bread out of the pot and set on a rack to cool.
* I used red fife wheat grown by Marc Loiselle at Vonda SK and einkorn wheat from Prairie Genesis farm at Outlook SK.
The raw dough goes into the hot clay pot and comes out...
Annie also gave me this old-timey tablecloth. She knows me so well :)