- Oven – preheat to 475°F
- Digital kitchen scale
- Large mixing bowl
- Small mixing bowl
- 6 x 4 inch loaf pan, greased with vegetable oil
- Plastic wrap
- Cast iron skillet
- Servings: 2
- Preparation Time: 3H25M
- Cooking Time: 35M
- Total: 4H
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- 8 ½ oz Kamut (khorasan) flour
- 1 tsp salt
- ¾ tsp instant dry yeast
- 6 ¾ oz water
- 1 TBS honey
- 1 TBS olive oil
In a small mixing bowl, combine flour and salt, whisk to mix together and set aside. In a large bowl, combine water, oil, honey and yeast. Stir until well combined.
Add the dry ingredients into the wet. Mix with a dough whisk until the mixture forms a dough. Cover with a plastic wrap and let stand for 10 minutes.
Do a series of kneading using the stretch and fold method for 10 seconds. Cover with the plastic wrap and let stand for 10 minutes. Repeat the process twice. After the third kneading, cover the bowl with the plastic wrap and let rise for 1 hour.
Remove the wrap, punch the dough to remove large air bubbles. Lightly dust a clean work surface with flour. Transfer the dough onto the floured work surface.
Gently flatten into a rectangular shape. Fold the right end over the middle then the left. Press down the seam slightly to seal both ends together. Pull and fold the top of the rectangle one third of the way toward the middle, pressing into the dough.
Swivel the dough at 180° and fold the other end until you have roughly the size of your loaf pan.Place the loaf inside the pan seam side down, Cover with plastic wrap and let rise for 30 to 45 minutes or until slightly less than double its size.
About halfway through the rising, preheat the oven to 475°F. Place a cast iron skillet on the bottom rack to preheat. Fill a cup with water and set aside.
Remove the wrap, place the pan inside the oven and pour water onto the hpt skillet. Lower the temperature to 425°F. Bake for 35 minutes or until brown.
Remove the bread from the pan, transfer to a wire rack to cool.