While this delicious wheat grain and sea salt bread uses fresh yeast to form a dough that you leave to rest for at least 6 hours or overnight in your fridge, it qualifies as a quick fix by virtue of the simplicity of the method. It’s a one-pot wonder that is mixed up, left to rise and then baked in your Cast Iron Casserole.
- 125g wheat grain
- 15g fresh yeast
- 500ml water
- 1 tbsp salt
- 1 tbsp honey
- 2 tbsp olive oil
- 500g wheat flour
- 200g spelt flour
Boil the wheat grain for 20 minutes until tender and cool down. Stir the yeast into a large bowl of water, then add the salt, honey and oil.
Gradually add the flour and wheat grain. Knead the dough until it becomes elastic, then put it into a big pot, cover, and let it rest in the refrigerator for at least six hours, or overnight.
Take out the bread and let it rest at room temperature for two hours. In the same pot, bake the bread in a pre-heated oven at 220°C/425°F/Gas Mark 7 for 35-40 minutes.
Allow to cool for five minutes before serving.
The dough can also be used to make rustic rolls:
Wet your hands before handling the dough. Cover a baking sheet with baking paper, tear off large dollops of the dough and place them on the sheet. Bake at 200°C/400°F/Gas Mark 6 for about 10 minutes