Multigrain Artisan Bread Recipe

1 Loaf of Bread

This Bread goes far to Satisfaction and is great with making Sandwiches and Using them as a Dipper in Hummus or Grey. After Cooking, the Aroma of freshly baked Bread will turn Your Home into a Home. This Bread stays fresh for about 2 Days and quickly gets tough as there are no Preservatives, so be sure to cook as often as necessary.

Equipment:

• Dutch Oven in enamelled cast iron 1 3-5 Qt (I use 3.5)
• Mixed Bowl (for Mixing and Prosting)
• Plastic Bag or Towel (to Cover the Dough)
• Ingredients:
• 3 Cups Flour (I use 1 1/2 Cups that are quite sensibly exposed, 1 1/2 Cups whole Grain)
• 2 TSP Sea Salt
• 1/4 Teaspoon Brothefe
• 1 1/2 Cups Water, not chlorinated

In a Bowl, mix all the dry Ingredients. Add Water and stir until combined. The Dough must be sticky and not kneecable. If You can knead it, Add more Water until it's sticky. Don't Forget to use non-chlorinated Water so chlorine doesn't kill the Yeast!

Cover The Bowl with a Plastic Bag or Towel and fry in a slightly warm Place to enlarge for about 18 Hours (it may be a little earlier). My House is 72 Degrees so the Counter works for me. An easy Way to calculate the End Time is to think 12 hours in Advance, then add 6. After the First Ascent, it will appear high and sparkling. Lightly wet the Countertop and a Square of Plastic Wrap (that makes them stick to the Counter), and the Flour too.

Mix a Spatula, scrape the Sides of the Dough in the Bowl And tip onto the Plastic Sleeve on the counter. Flour on the Surface of the Dough, on the Sides and on the Hands. Gently Bend the Dough once the Top is down, the bottom up, then the Side and side to bend over yourself. If it's not perfect, Don't worry. You're making a Bullet right now.

Again Lightly flour, cover with a Towel and let rise for another 1 1/2 Hours. 10 Minutes before the Dough, Start the Oven to 450 Degrees with the Dutch cast iron oven and the Lid inside. After warming Up, remove the Dutch Oven, remove the Flour slightly and return the Dough to the Centre of the Dutch Oven. Fry the Lid and cook for 30 Minutes at 450 Degrees.

After 30 Minutes, remove the Lid and cook at 450 degrees for another 8-10 Minutes to brew the Top. After Cooking, remove From the Oven, remove from the Dutch Oven (or burn it) and place the Bread on the Grate to cool for 20 Minutes or more.

Slice and enjoy! 

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