Rustic White Bread
There’s this nostalgic feeling that blows through my soul whenever I make bread. I’m transported right back into the back room of my father’s shop.
Crates of hot white bread used to get delivered to our shop every day during my school years. And when I witnessed this, I’d often want a slice with butter and a tiny coke. Heavens! It was the most delicious combination and I feel like a little girl whenever I retrieve a loaf from the oven. It can be any oven. In fact, last month I had the absolute pleasure of making this loaf at my sister’s flat in Durban. It was lovely being next to my sister and feeling the same innocence and glee as a child. The only difference is that this time, I was the baker.
This recipe is one that I use the most. It’s low-gluten. I’ve tried it with Cassava flour and substituted half a cup with stoneground flour. Sublime!
If you want a totally gluten-free loaf, I suggest substituting half a cup of stoneground flour with a gluten-free bread mix. You can find this in any health store in the world, probably. I stand corrected.
This recipe is a base recipe, and you can add anything to the dough. I love it with cranberry, and my boyfriend enjoys it with sundried tomatoes.
Did you know: Bread is a symbol of life. In the Bible it signifies life. There are more than 200 types of breads available in the world. Click on the link below for an interesting insight into the history of bread.
Ingredients
4 cups stoneground bread flour
1 packet yeast
2 tsp salt
2 cups of warm water
1 tbsp olive oil
Method
Mix all the dry ingredients in a glass bowl.
Pour in the water and give it a stir until the dough comes together. It will look shaggy.
Drizzle the olive oil on the sides of the glass bowl and cover with cling wrap.
Let the dough sit in a warm room for 2 hours.
Preheat oven to 190 degrees and preheat your cast iron pot. (If you don’t have a cast iron pot, use a deep oven try or a steel pot with a lid.
Flour a surface well with flour and let the dough flop out of the bowl onto your surface. With floured hands, give the dough a very rough knead. Roll it up roughly like a swiss roll.
Remove the pot from the oven. It must be piping hot.
Make deep slits in your loaf. I usually do three. And pop it in your pot. Close the lid and bake your bread for 30 minutes.
You can switch off your oven and let the bread rest in there, uncovered for 10 more minutes before letting it cool completely before cutting into it.
Serve with butter and enjoy.
