DUTCH OVEN BREAD

December 28, 2014

This year I had the pleasure to celebrate christmas in a lovely house right at the lakeside of lake Tahoe. We even had snow on christmas eve – how awesome is that! We hiked a lot, ate a lot and enjoyed the windy weather out of the hot tub. To make things perfect my sister in law makes the most amazing self made bread. There is quite little actual working time involved – the dough just needs to plenty of time to rise. You can easily adapt this recipe to your liking. Just change the hole wheat to white flour ratio and use what ever seeds you find best in your bread. Thanks Courtney for teaching me – a good dutch oven will definitely be on my next wish list!

DUTCH OVEN BREAD

  • 3 cups bread flour [hole wheat flour – white flour ratio is up to you]
  • ¼ teaspoon dry yeast
  • 1 teaspoon salt [more if you like it salty]
  • 1 ½ cups water [lukewarm]
  • seeds

_ mix dry ingredients

_ add water and knead a smooth dough

_ cover [with a towel or cling foil] and keep in a warm spot for 12 to 20 hours

_ stretch and fold inward again [on a lightly floured surface]

_ stretch into the other direction and fold inward again [wet the surface a little if the dough doesn’t stick]

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_ stretch two more times

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_ turn over, dust with a little flour and loosely wrap [in a baking sheet or a towel]

_ keep in a warm spot for 2 hours

_ put the dutch oven into the oven and heat to 230°C [450°F]

_ once hot, put a little flour into the dutch oven and flip the dough over into it [remove excess flour]

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_ sprinkle with seeds [top of the bread might need to be a little wet to stick]

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_ cover and bake for 30 minutes

_ take off the lid and bake for another 15 minutes

_ take out the bread to cool down [should make lovely crackling sounds while cooling]

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