There are few things as good as home-baked bread we all know. I know this all too well. But the truth is my arms started aching after last years endeavours. Granted I still have the need to knead (hahaha…), but it sure is nice to have a few options. This one will knock your socks off. That is one hundred percent guaranteed.
inspired by a recipe in my new favorite book –an everlasting meal–
2 cups whole wheat flour (if you can get the whole grain, germ included do it. It makes all the difference in the world)
2 cups all-purpose flour
1/4 tsp. yeast
1 tsp. salt
1.5 cups of water
Mix everything together in a bowl let sit for 18 hours or so. If you keep your house like I do, you will need to wrap it in a blanket or two. Take the dough out onto a floured surface and fold over itself a few times. Let is rest covered in a napkin for 15 minutes. Take a cloth napkin and rub flour and cornmeal into it. Fold the dough (ok sort of knead it) once or twice until you have a nice round ball. Place in half the napkin and cover it up with the other half. Let is rise for 2 hours. Heat up your oven to 450 with a cast iron or enamel pot that has a lid that fits tightly inside. When it’s all good and hot flip your dough over so the seam is face down into the hot pot. I have been adding a sprig of rosemary on the top. COver and place in your oven for 30 minutes. Take the lid off and cook until nicely browned about 10 more minutes. Let cool almost completely, slice and devour.
I had a couple of cuties who entertained themselves watching cars go by this afternoon. They pulled the chairs up to the front window, hopped in and had a good old time.
And then ate some warm buttery bread.