english cottage loaf

(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.

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