Holy Artisan Bread

What You’ll Need

• 570g freshly milled Ezekiel, hard red wheat berry, or Kamut flour (see “Milling Love” post)
• 2 1/4 tsp. yeast
• 2 tsps. salt
• 472 ml. warm water
• 1 tsp. oil

How to Make It

1. In a Kitchen aid or food processer, mix all dry ingredients.
2. Pour water slowly until everything is mixed. Note that if you want to add green chile to your bread, you can do so now! You will have to decrease the amount of water to avoid adding too many wet ingredients.
3. Add a little more oil and mix/fold with a spatula if too dry. If using Kamut flour, note that this is a high moisture flour, so you might need to add more to get the right consistency.
4. Cover with plastic wrap and let sit/rise for 2 hours.
5. At 1.5 hours after the rise, add a lidded dutch oven to oven and set to 430 degrees fahrenheit.
6. In 30 minutes, take the dough, fold with a spatula, and place it onto a floured space.
7. At this time, you can add any dry ingredients such as rosemary, cheese, bacon, etc.
8. Once you fold the dough and form the perfect loaf, place it on a floured parchment paper, sprinkle more flour, put it into a hot dutch oven, and cover with a lid.
9. Bake at 430 degrees fahrenheit for 45 minutes.
10. At 45 minutes, remove the lid and bake for another 14-15 minutes.
11. After 14-15 minutes, remove the dutch oven, remove the bread, and place on a cooling rack.
12. Now comes the hard part: no eating! Your bread is still baking and will need to cool off for about 2 more hours.
13. Finally—enjoy!