Soaked Artisan Loaf

Wouldn’t it be cool if there was a bread recipe that only took five minutes of your undivided attention? A bread you didn’t have to knead? Or a bread that when covered in butter and a pinch of salt is as close to heaven as you can get?

Did I hear you say “impossible”??

Well let me blow your mind….

This bread is also “soaked” so it’s phytic acid content, which binds nutrients and causes them to not be absorbed, has been greatly reduced or even eliminated. Also, soaking in an acid medium multiplies vitamin content….

MIND BLOWN.

Or at least mine is. This bread is super simple.  So without further ado…..

Soaked Artisan Bread

Makes two 1.5lb loaves

Ingredients:

3 cups freshly ground hard wheat flour
3 cups unbleached all purpose flour
4 tsp sea salt
1 tsp activated yeast
3 cups water
2 Tbsp apple cider vinegar

1. In a large bowl mix flours, salt and yeast together. Create a well in the center of the flour.

2. Pour water and apple cider vinegar into the well and mix until just combined.

3. Cover and let sit 12-18 hours.

4. When ready place a Dutch oven, with lid, in the oven and heat to 450°. While the Dutch oven is preheating divide dough in half and gently place each half on a floured baking sheet. Dust the top with flour and cover with dish cloth or plastic wrap. Let sit 30 minutes.

5. When ready to bake remove Dutch oven lid, place first loaf carefully inside and quickly replace the lid. Bake for approx 30 minutes. Then remove lid and bake for another 10-15 minutes. Remove to a cooling rack. Repeat with second loaf.

6. Try to use some self control and not eat an entire loaf before dinner. Not that I’ve ever come close to doing any such thing.

This loaf is amazing with soup, or dipped into olive oil with Italian spices or smothered in butter and a pinch of salt.

The hard wheat can be substituted for all purpose making an all white loaf.  Although it’s not as nutrient dense this way it is quite delicious, and makes for a more attractive loaf.

Enjoy and happy baking friends!