Pot Bread
This bread is incredibly easy to make and requires no kneading with your hands. The secret to this delicious bread is cast iron’s heat retaining properties and weight of a tightly fitting lid which ensures that moisture is held in the bread. We baked bread in a 24 cm round Le Creuset Signature Round Casserole.
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INGREDIENTS
- 600ml water
- 1g piece of fresh yeast (available at most bakery counters)
- 20g salt
- 40g honey
- 625 g wheat flour
- 1 tbsp. sunflower seeds to sprinkle in the pan for baking
METHOD
Stir yeast and water together. Add salt, honey and flour and stir with a spoon.
You can add pine nuts, pumpkin seeds, grated carrots, raisins or spices as desired to the dough. The dough should be very smooth and wet.
Put the dough in a glass bowl and cover with tea towel. Allow it to rise at room temperature overnight (minimum 12 hours).
Then turn the dough 3-4 times with a spoon and set it to rise again a few hours in the bowl.
Place your Le Creuset Signature Round Casserole in the oven with the lid on and turn to 250 ° C. When the oven (and casserole) is hot, pour the dough directly from the bowl into the bottom of the heating pan. Sprinkle sunflower seeds on top of the loaf. You can also choose to use oatmeal or other grains instead. For the first 30 minutes bake the bread with the lid on, then remove the lid, and allow the bread to bake for a further 15 minutes.
Let the bread rest for at least 30 minutes, before turning out.
