Cast Iron Cooking Rustic Whole Wheat Loaf

Rustic Bread Baked in a Cast Iron Skillet 1840 Farm

WEBJul 25, 2019 · Allow the dough to rest for around 30 minutes. While the bread is resting, prepare your oven or grill for baking by preheating to …

1. In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and allow it to proof for a few minutes as you measure the remaining ingredients. Add the flour and salt to the bowl and stir until it is fully incorporated.
2. Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
3. Brush the bottom surface and sides of your cast iron skillet with Baking Pan Release Spread or add a light coating of cooking spray or neutral tasting oil.
4. Remove the dough from the refrigerator. Sprinkle flour on a clean work surface. Remove the dough to the floured surface. The dough will be very sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn with each kneading motion. Add more flour if necessary. The dough will quickly take shape and begin to lose its sticky texture. I usually knead it about 30 turns.

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