Yes you can make bread from grinding to eating in an hour. As you can see in the picture above the steam is still rising as I cut into a fresh loaf of Rye Bread I watched a demonstration of this technique by our USA Distributor while in Chicago earlier this month. She was fortunate enough to have a beautiful Emile Henry Bread Cloche to make hers in. I improvised with a Clay Pizza Stone and my Grammas old stock pot. Different equipment but beautiful results with both. You can try any recipe you like in it but I put together a quick loaf of Rye Bread here.
Accessories: KoMo Grain Mill for fresh whole wheat and rye.
Original Mixer with Stainless Bowl, Roller/Scraper
Quantity: 1 loaf
Preheat oven to 400 degrees with pizza stone in oven while preheating.
Ingredients:
- 1 1/2 cup lukewarm water
- 1 cup hot milk
- 2 tbsp. honey
- 2 tbsp. molasses
- 1 tbsp. instant coffee
- 1 tbsp salt
- 1 1/2 tbsp instant yeast
- 1 tbsp wheat gluten
- 2 cups whole wheat flour
- 1 1/2 cup rye flour
- 2 cups white flour
- 1 1/2 tbsp caraway seeds (optional)
- 1 tbsp cornmeal for dusting on pizza stone
Place honey, molasses, coffee and salt into bowl. Add the water and milk. Blend till honey and molasses dissolved. With the speed dial set to about 2 o’clock add the whole wheat flour and blend till wet then add the yeast. Add the rye flour and 1 1/2 cup of white flour. Mix till well blended. Dough should be tacky but not sticky, if needed add a bit more flour with fresh ground grains I used about 1 3/4 cup of the white flour. Once blended add the caraway seeds if desired, I love these and can’t imagine Rye bread without them, but they have a strong flavour so don’t over do it if not sure. Turn speed up to 4 o’clock and knead for 8 minutes.
Remove dough from bowl and shape into a ball, if to sticky to handle add a bit of flour to your hands and the counter. Once ball is formed, slash it. Open oven and slide out the pizza pan, sprinkle with about a tbsp of cornmeal and place loaf in the center. Cover with a cold stock pot. Set oven timer for 20 minutes and bake. After 20 minutes remove cover turn oven down to 350 and bake another 15 – 20 minutes or till golden and sounds hollow. Enjoy or freeze for another day.
This was really fun to try and what a great way to have fresh bread on short notice. Turns any oven into a little steam oven. I hope to try this on the bbq this summer as its hard to get a nice top crust with traditional style bread baking. Though I made a round loaf here, if I can find a larger pot I may try making 2 small regular shaped loaves instead. With the cloche you can fit 2 small loaves side by side.