Walnut rye pot bread
Published Wednesday, February 8, 2017 2:14PM CST
Into a large bowl mix:
2 cups all-purpose flour
1 1/2 cups whole wheat, or rye flour
1 cup nuts like walnuts
2 1/2 tsp salt
2 tsp dry yeast - regular works fine
2 cups warm water and stir with a wooden spoon to a shaggy mass. Don't knead.
Cover with plastic wrap and let sit on your counter all day or 2 hours.
Turn oven to 450F. Once heated, place a large pot ( Dutch oven) in the oven. Make sure it has heatproof handles. Heat the pot for 30 min.
Meanwhile, shape the dough on a floured surface into a ball. Set the dough on a fairly floured spot so it doesn't stick. Cover and let rest for 30 min.
Remove pot from oven. Dust the bread with a little flour, slash the top of the dough into an X. Drop the bread into the pot, cover the pot with an oven proof lid or foil. Don't grease the pot.
Bake for 45 min. remove the foil and bake another 15 min.