Join us on the City Square Facebook page for a bread baking reflection with Pastor Brian! Check out the recipe here and prepare your ingredients to make along, or just have a bite of food and a drink handy to join us in a Love Feast at the close!
Crusty Rustic Bread
Yield: 1 loaf
3 cups all-purpose flour
1 3/4 tsp salt
1/2 tsp active dry yeast
1 Tbs flax seed (optional)
1 1/2 cups warm water (about 110 degrees)
In a large mixing bowl, whisk together flour, salt and yeast. Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms. Cover bowl with plastic wrap and allow to rise for 12 – 18 hours (on the counter at room temperature).
Heat oven to 450 degrees. Once oven has reached 450 degrees, place a cast iron pot covered with lid into preheated oven, heat pot for 30 minutes.
Meanwhile, turn dough out onto a heavily floured surface then shape dough into a ball. Cover dough with plastic wrap and allow to rest while pot is heating. Remove pot from oven and with floured hands, carefully drop dough into hot pot (you DON’T need to grease the pot) cover with lid, then immediately return pot to oven and bake 30 minutes (at 450 degrees). After 30 minutes, remove lid from pot and bake uncovered for 15 minutes. Remove from oven and allow bread to cool on a cooling rack.
For Spent Grain version
spread spent grains in a thin, even layer across a baking sheet. Set oven on lowest level (usually around 170 degrees). Dry grains for 7 hours, tossing and turning halfway through.
Grind dried grains into fine powder (I use a coffee grinder)
Substitute ¾ of a cup of spent grain flour for ¾ cup of all purpose flour (keep the other 2 ¼ all purpose flour)
follow the rest of the baking instructions as written above