Ancient Grain Artisan Bread

Step 1

Warm water to 105 degrees.

Step 2

Combine yeast and honey in the measuring cup then add a small amount of the warm water to proof the yeast for 10 minutes. If it is foaming and obviously increasing in volume you are good to go.

Step 3

Combine dry ingredients in a stand mixer. Once yeast has proofed add the mixture to the dry ingredients along with the olive oil and remaining water.

Step 4

Mix until a stretchy dough forms. Oil a large bowl and add dough to the bowl. Cover with saran wrap. Place in a warm moist environment where it will not be disturbed for 1 hour. The dough should double in size.

Step 5

Preheat a Dutch oven in a 450 degree Fahrenheit oven for 30 minutes. Place a piece of parchment paper in the bottom of the Dutch oven.

Step 6

Place the rounded dough on the parchment paper and cover the Dutch oven with the lid. Bake for 40 minutes covered. Remove the lid and bake for 15 minutes uncovered to allow a crust to form.

Step 7

Allow to cool for a few minutes then remove the bread from the Dutch oven with the parchment paper and allow to completely cool on a wire rack.