Rustic ARtisan BreaD

This rustic loaf is about as easy as it gets! It takes only a couple minutes to combine and time does the rest. No kneading is involved! You can add all types of seasoning to change up the flavor. I bake mine in the Pampered Chef oval clay baker. Clay bakers yield a nice, chewy crust. You can use any dish that is covered. This bread uses very little yeast which is much better for our tummies. Because of the long resting time, the dough ferments a bit to also help in digestion. Plus, its so pretty and everyone will think you have some mad skills! You can use all white flour for a lighter bread or go healthier with whole grains for a good, chewy bread. I love a mixture of spelt and kamut.

Ingredients:

3 cups flour
1/2 tsp. yeast
1 1/2 tsp. sea salt
1 T. herbs or seasoning of choice or none at all! (I love Herbs de Provence)
1 1/2 cups hot water

Directions:

​Add all ingredients to a large mixing bowl. Combine them all and stir till it's all moist. Cover and let sit for 4-24 hours. Dump out dough, which is very sticky, onto a very floured counter or mat. form into an oblong loaf. No skill is needed here. Just tuck sides in and turn over. Place in a clay baker or something that has a lid that has parchment in the bottom. I cut out a piece to match the bottom. Bake in a 425 degree oven, lid on for 30 minutes. Remove the lid and bake another 10-15 minutes until golden. You can also make some diagonal slashes on the loaf before cooking.