This recipe is very versatile. You can add just about anything to it. I like to add a few tablespoons fresh chopped rosemary. You can add cheese or garlic or both. Try making a sweet version by adding a few tablespoons of honey and pecans, white chocolate chips and cranberries. There are so many things you can do!
Recipe
1/2 cup natural yeast starter
2 1/2 cups room temp water (if using tap water allow the chlorine to dissipate by letting it sit on the counter for 1 hour)
2 tablespoons olive oil
2 teaspoons sea salt
2 cups whole wheat flour or spelt
4-5 cups bread flour
Make the dough the night before you plan on baking. You can make this by hand or in an electric bowl. Whisk together starter, water, oil and salt. Add the 2 cups whole wheat or spelt flour. If using an electric mixer switch to a dough hook. Add the remaining flour. Make sure the dough pulls away from the bowl or is tacky but not sticky. If it needs more flour add 1/2 cup at a time. Place the dough in a large glass bowl and cover with plastic wrap. Let stand for 10 -24 hours. On a well oiled surface divide the dough in half. Make a boule shape by pulling the edges of the dough circle towards the center, tucking under as you go. Place the boule onto a piece of parchment paper and set inside a small skillet pan. Cover with plastic wrap and let rise until double, about 1-2 hours.
Just before baking, preheat a large dutch oven in the oven to 500 degrees. Slash the dough with an X with a sharp knife or razor blade and sprinkle with flour. Place the parchment and loaf in the large dutch oven. Cover with lid and turn the oven down to 425 degrees. Bake for 30 minutes. Remove lid and bake for 20 more minutes. Let cool and serve with your favorite soup or other dish!
