Three Bread Recipes

#1 - Simple

• 3 Cup All-Purpose Flour
• 1 1/4 Tsp Salt
• 1/4 Tsp Yeast
• 1 5/8 Cup Water (will make a wet dough)

Mix & cover, Rest 12-18 hours, Minimally shape (scrape from sides of the bowl and cover with flour and/or cornmeal) - Bake in a pre-heated covered iron pot @ 425 for 27 minutes, remove the lid and bake for an additional 14 minutes.


#2 - Interesting

• 1 Cup All-Purpose Flour
• 1 2/3 Cup Bread Flour
• 1/3 Cup White Whole Wheat Flour
• 1 Tbls Buckwheat Flour (Optional)
• 1 1/4 Tsp Salt
• 1/4 Tsp Yeast
• 1 5/8 Cup Water - or slightly less to make a DRY dough

Mix & cover, Rest 12-14 hours, Take out and kneed lightly, place on a parchment in a pot and cover for 2 hours - Bake in a pre-heated covered iron pot @ 425 for 27 minutes, remove the lid and bake for an additional 14 minutes.


#3 - Sourdough

• 1/2 Cup All-Purpose Flour
• 1 Cup Bread Flour
• 1/4 Cup White Whole Wheat Flour
• 1/4 Cup Rye Flour
• 1 Cup Sourdough Starter
• 1 Tbls Buckwheat Flour (Optional)
• 1 1/2 Tsp Salt
• 1 Cup Water + Additional as needed - the dough should be DRY

Mix & cover, Rest 4-12 hours, Take out and kneed lightly, place on a parchment in a pot and cover for 2 hours - Bake in a pre-heated covered iron pot @ 425 for 26 minutes, remove the lid and bake for an additional 13 minutes.

Occasionally I will put 1/4 cup of Rye into #2, but to do that you have to take out 1/4 cup of one of the other flours to keep the total Flour to about 3 cups.

-Matt the Weekend Baker