Monday, May 11, 2015
Baking bread in a pre-heated casserole dish produces a sort of baker’s oven effect. Using beer adds a deep, malty flavor to the bread.
Makes one large loaf.
Baking bread in a pre-heated casserole dish produces a sort of
baker’s oven effect. Using beer adds a deep, malty flavor to the bread. Makes one large loaf.
3 - cups finely ground spelt flour 1 1/2 - cups coarsely ground wheat 3/4 - cups coarsely ground rye 1 - tsp. dry yeast 2.5 - cups water 1.5 - cups (3.5 dl) beer More coarsely ground rye flour or corn meal for baking
Mix all the dry ingredients in a mixing bowl. Slowly pour in the water, followed by the beer. Continue mixing/kneading until everything has been mixed together. The dough should be fairly loose and it will not be necessary to knead it for long.
Cover and leave overnight in the fridge, or for 3 to 5 hours at room temperature.
Pre-heat the oven to 480 Fahrenheit. Place a large iron casserole dish with a lid in the oven.
Sprinkle the coarsely ground rye flour of (corn meal) on the bottom of the hot casserole dish and pour in the dough. Place the lid on top and bake for 40 minutes. Remove the lid and continue baking until the bread has a deep golden color. Check to see if it is ready by piercing it with a sharp needle. The bread will be ready when the needle comes out clean or if there is just a small amount of dough attached to it when you pull it out.
Tip the bread out of the casserole dish and cool on a wire or cookie rack.