Bread in a Hurry
Another variant on the Doris Grant Loaf
This combines elements of the Doris Grant and Jim Lahey loaves for a fast rising dutch oven bread, about two hours all up as a rule.
- 300g High Grade Flour
- 300g Wholemeal Flour
- 3.5 teaspoons active yeast granules
- 2 teaspoons salt
- 2 teaspoons brown sugar
- 260ml warm water
- 260 ml kefir or plain unsweetened yoghurt
- Lightly oil your dutch oven - a little over a teaspoon spread around carefully with a paper towel is fine. Place it in the oven and set the oven to 120C.
- Mix the ingredients together to make a wettish dough which just comes away from the side of the bowl.
- When the oven reaches 120C, remove the dutch oven, place the dough in it, put the lid on and leave on a board to rise.
- After about half an hour, set the oven to 210C. (The object is to have the oven at baking temperature when the dough has risen double. Check rising, and if it appears to be rising quite quickly, start the oven heating a little earlier. It is important the dough does not rise too much or the top crust will separate from the loaf while cooking.)
- Place dutch oven in the oven and set timer for 30 minutes. After 30 minutes, remove the dutch oven lid and cook for another 15 minutes to brown the crust.
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