Freshly artisan baked wheat and rye bread, country bread. Simple bread with butter for breackfast
This crusty bread might be one of the easiest things you’ll ever bake, Tayla Pearce says. It requires no kneading, is soft on the inside and has an irresistible crispy crust. Eat it warm and slathered with butter, make sandwiches or toasties, dunk it in soups and stews . . . the options are endless.
Ingredients
1½ cups (375ml) very warm water
2 tsp active yeast
1 tsp sugar
3 cups (450g) all purpose flour
2 tsp salt
Method
Into a large bowl add water, sugar and yeast. Let it sit for a couple of minutes before stirring. Leave for five minutes until it starts to foam.
Add the flour and salt to the bowl and mix with a wooden spoon until all the flour is incorporated. The dough will be too wet to be kneaded, but not runny like cake batter.
Cover the bowl with a damp tea towel or cling wrap and place in a warm spot for two to three hours until it doubles in volume and the top is bubbly.
Place a cast iron pot with a lid in the oven. Preheat the oven to 230 degrees 30 minutes prior to baking.
Sprinkle the bench with 1 tbsp flour and scrape the risen dough out of the bowl. Sprinkle the top of the dough with ½ tbsp flour.
Using a dough scraper or something of similar shape (large knife, spatula) fold the sides of the dough inwards to form a round shape.
Slide a large piece of baking paper next to the dough, then flip the dough upside down on to the paper (seam side down). Push it towards the middle of the paper and reshape it into a round shape.
Carefully remove the hot cast iron dish from the oven and use the baking paper to gently place the dough into the dish. Put the lid on.
Bake for 30 minutes covered, then 12 minutes with the lid off until the bread is golden and crispy.
Cool for 15 minutes before slicing.
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