How do you bake a perfectly moist bread with crispy crust without even have to knead the dough? The answer is a cast iron pot. A cast iron pot is a perfect substitute to the traditional stone oven (that is expensive and ungainly) and give the bread a fantastic form and taste. So, when the time to bake is not there but the bread has to be baked, check out this simple and timesaving recipe. We promise you will not be dissapointed.
- 25 g yeast
- 3 dl luke warm water
- 3 dl luke warm milk
- 2 tsp salt
- 4 dl graham flour
- 10 dl flour
1. Dissolve the yeast in the luke warm water and milk.
2. Add salt and flour. Mix and knead the dough for about 1 minute.
3. Let the bread ferment under a kitchentowel for about 1 hour.
4. Pour out the dough on a floured surface and knead until it is not sticky.
5. Form the dough into a ball and put it a floured kitchentowel and ferment for an extra 30 minutes.
6. Turn on the oven and heat it up to 250⁰C and put the cast iron pot in as the dough ferments.
7. When the dough is fermented take the cast iroon pot out and pour some flour in the bottom of the pot before you gently put the dough in the pot (keep in mind that the pot is very hot).
8. Put the lid on the pot and put it in the lower part of the oven. Bake it for 20-25 minutes. To get the perfect crust, take the lid off for the last 15 minutes and lower the heat to 225⁰C.
9. Let the bread rest to cool off a bit. After that the bread is ready to be served and enjoyed.