Want to learn how to make bread, but don't know where to start? Try your hands at this beautiful, long fermented whole wheat bread, fragranced with rosemary and black pepper. The best part? No need to knead!
Ingredients
or2 teaspoons Kosher salt
or1 1/2 teaspoon active dry yeast
or4 1/2 cups whole-wheat flour
or1 teaspoon freshly ground black pepper
or2 teaspoons dried rosemary (plus more for the top, optional)
Preparation
1.
In a large bowl, combine water, salt, yeast, and honey. Add the flour, pepper, and rosemary, and stir to combine. Additional water may be needed if the humidity is low. It should come together in a ball, and not be too sticky.2.
Cover the bowl with plastic wrap and let rest on the counter or in a warm space (at least 70 degrees) for at least 12 hours, or up to 24 hours. 3.
Turn the dough out onto a lightly floured surface, and shape in to a rough ball. If the dough is very loose, you can add more flour, 2 tablespoons at a time until the ball stays together.4.
Let the dough rest while the oven preheats at 450 degrees. In the oven, let an ovenproof dutch-style dish or oven-safe pasta pot preheat.5.
When the oven is preheated, using hotpads or a towel, pull the baking dish out of the oven. Carefully transfer the dough in to the pot, cover with the lid, and return to the oven.6.
Bake, covered, for 30 minutes. Remove cover, and bake for additional 20 minutes, or until a thermometer inserted in to the middle reads at least 205 degrees (Another way to test to see if the bread is done is to give it a gentle "knock" or tap; it should sound hollow). Bread can be served warm or at room temperature.