Iron cast pot baked bread

We were invited to Magnus on sunday, for food, saffron bun baking, mulled wine and to play some MTG. It was indeed a very nice day! He served us a tasty spinach soup and a great, beautiful bread that he’d made. Magnus is really great in the kitchen!

raniamaria_bread © 2013 Rania Maria | Nikon D7000, Sigma 17-50mm f/2.8, ambient light

Here’s the recipe. For a swedish version, click here.

  • 1 package of yeast
  • A few pinches of salt
  • 5 dl tepid water
  • ~0,5 dl olive oil
  • 2-3 dl graham flour
  • Arbitrary amount of plain white flour
  • A few spoons of ground caraway or any other sort of bread spice. (you can skip this if you want a purer taste).

Stir the yeast, water, salt and olive oil together until the yeast is fully dissolved. Add the caraway/bread spices, graham flour and then the plain flour whilst the dough gradually reaches the right texture, knead it while you do this. Let it prove for an hour while the oven gets hot (with the iron cast pot inside!). The oven should be at 250 degrees.

Topple the yeasted bread onto a floured table, split in in half and put one half in the hot pot. It might be good to have some oil and flour in the bottom of it. If you want, you could cut a few lines on top of the bread/ garnish it with flaked salt.

Put the lid on and put it into the oven for 35 minutes. Then remove the lid, lower the heat and put in in for another 10 minutes. This allows for the bread to get a nice, baked color on the top.