Traditional Farmer's Bread Recipe | Baked in a Cast Iron Pot!

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber and nutrients.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is readily available and speeds up fermentation.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic sweetener.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt provides creaminess with less fat.

In a large bowl, combine both the white and whole rye flour.

Add the yeast, salt, and bread spice, and mix everything well.

Slowly pour in the lukewarm water and honey while stirring.

Knead the dough for about 5 minutes until well combined and slightly sticky.

Cover the dough with plastic wrap and a towel, and let it rise in a warm spot for about 8 hours or longer until doubled in size.

Preheat the oven to 415°F (approximately 213°C) and place a cast iron pot inside to heat.

Once the dough has risen, gently fold and shape it into a loaf or two smaller loaves.

Let the shaped dough rest for another 10 to 15 minutes while the pot continues to heat in the oven.

Carefully remove the hot cast iron pot from the oven and gently place the dough inside without greasing the pot.

Cover the pot with its lid and bake for 50 minutes.

After 50 minutes, remove the lid and continue baking uncovered for another 20 minutes until the crust is golden brown and sounds hollow when tapped on the bottom.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens