Whole Wheat Skillet Loaf
Bake this bread.
An intoxicating fragrance will gently yet deliberately glide into your nostrils and fill your soul with lightness and contentment that is instant and gratifying.
4 Cups Whole Wheat Flour
1½ Tsp. Pink Salt + A Couple of Pinches for Later
2¼ Tsp. Active Dry Yeast (One little packet was the perfect amount!)
2 Cups Warm Water
2-3 Tsp. Honey
3 Tbs. Flax Seeds (give or take)
Whisk flour, salt, and yeast in a large bowl
Pour warm water over dry ingredients
Drizzle honey then stir to combine
Cover the bowl with a towel and allow to rise for one hour – this is a great time for yoga, a nap, watching television, coloring, etc.
Amply grease a 10-12 inch cast iron skillet with olive oil – I used a 10 inch
When the hour is up, flour your hands and gently work the dough out of the bowl and directly into the prepared skillet – I used my hands to nudge the dough along, coaxing it towards the sides of the pan so it fit into the bottom snugly
Cover the dough with the same towel and let it rise for another 30 minutes
Preheat oven to 400° F
Drizzle more olive oil on top of the dough and brush it across the top
Mark this treasure with an X, then let some salt and flax seeds rain down upon it
Bake for 35-40 minutes, I was good at 35
Eat this bread.
This robust and hearty loaf stands up perfectly to serious dunking into soups and sopping up of sauces. We enjoyed it with a shamefully gargantuan bowl of scallops sautéed in a butter, garlic, and thyme sauce.
Recipe happily adapted from Taste Love and Nourish
Sierra Nevada came out with a new bubbly concoction called Otra Vez. This pale flaxen liquid tastes bright, refreshing, and SUPER weird. It is a Gose-Style Ale with cactus and grapefruit, so that is possibly a factor. Definitely worth a try this spring!