(a whole-wheat bread…no kneading)
2 tablespoons honey
1/2 cup warm water
1 1/2 tablespoons dry yeast
3 3/4 cups whole wheat flour
1 tablespoon salt
1 1/4 cups warm water
Stir honey and water (1/2 cup) together. Mix in yeast and let stand a few minutes. (Until yeast looks foamy.)
In a bowl mix flour, salt and yeast together. Slowly add 1 1/4 cups of warm water until the dough is loose and sticky.
Grease the “loaf pot”* and add dough. Let it rise about 45 minutes.
Bake 50 minutes at 400° F. Remove from pot and cool on rack.
Recipe courtesy of The Annapolis Pottery.
* A “loaf pot” is an oven-safe pottery bread crock. A terra-cotta bread pot or regular sized loaf pan can be used instead.