There are lots of bread-in-a-pot recipes floating around the internet, the best of which is The New York Times No-Knead Bread.
This recipe, however, is also good.
It doesn’t take quite so long to make, and the spelt flour adds some nutty substance.
This loaf lasts well and is perfect toasted too. Have it with cheese or with Promite (controversial!) or jam. Or toast it up and dip it into soup. YUM!
How to make chewy & delicious bread-in-a-pot
Makes one giant loaf
What you need
- 5 cups of white bread flour
- 2 cups of wholemeal spelt flour
- 1/4 cup of olive oil
- 2 1/2 cups of warm water
- 1 sachet of dried yeast
- 1 tablespoon of brown sugar
- 1 teaspoon of salt
Note – A mixer with a dough hook helps to make bread making a lot easier, but you can mix this without one too. It’ll just take a little longer and be sticky work. You also need a cast iron Dutch oven type pot which has a lid for this recipe.
How to make it
Combine the warm water, yeast and sugar and leave until frothy. This frothiness confirms the yeast is active and alive. If you don’t get a frothy top, start again with another sachet of yeast. Having nice, active yeast is very important when making bread.
In a big bowl, combine the flours and salt. Tip in the frothy yeast mix and the oil. Mix together well and then knead with the dough hook (or well-floured hands) for ten minutes – or until the dough becomes stretchy and elastic. It will be quite wet and sticky and if you’re hand mixing it’s good to add as little flour as possible. Be sparing, use a wooden spoon/hands as you can and you’ll get a nicer loaf.
Oil a large bowl and pop your dough in. Cover with plastic wrap or a plastic bag and pop in a warm spot. We want the dough to double in size.
When it’s getting close to doubling in size, put your oven on at 450F or 230C. Put your Dutch oven in the oven with the lid on. We want it to get nice and hot.
Once your dough has doubled in size, tip in gently onto a floured bench top and make it into a loaf shape. If your Dutch oven is round, make it a ball shape. If your Dutch oven is oval, make a more oval shape. Try not to squish all of the air or bubbles out of the dough. Score the top of the dough with a sharp knife. This helps the loaf rise in the oven.
Carefully get your Dutch oven out of the oven and take the lid off. It should be very hot. Be very careful. Sprinkle flour inside the Dutch oven, then pop your dough in. It’s a wee juggle, but do your best. Now put the lid on and pop the whole thing into the oven.
Cook for 25 minutes with the lid on. Then remove the lid (be careful! so hot!) and bake for another 25 minutes. When it’s ready it should be golden and sound hollow when tapped. Pop on a cake rack to cool down.