Yield: 1 loaf
Ingredients
-
3 cups of all-purpose flour
-
1/2 cup of reindeer moss (dried and ground)
-
1/2 teaspoon of active dry yeast
-
1 tablespoon of liquid honey
-
1 teaspoon of salt
-
11/2 cups of warm water
-
2 tablespoons of olive oil
-
1 tablespoon of canola oil
Directions
-
Mix dry ingredients together in a large bowl.
-
In separate container, dissolve the honey in the water then add the yeast and set aside until the yeast activates (begins to foam).
-
Add yeast mixture to the dry ingredients and mix with a wooden spoon until all ingredients have combined into ball. Adjust with a bit more flour or water as needed.
-
Rub dough ball evenly with the olive oil. Cover bowl with a damp cloth and put in a warm place until mixture doubles in size (1-3 hours).
-
Once the dough has risen, using hands, press the dough down to release extra air then knead for 2 or 3 minutes.
-
Cover the dough in the bowl with a damp cloth once again and return it to a warm place for about 15 minutes, until dough starts rising.
-
Coat the inside of the cast iron Dutch oven with the canola oil, place lid on pot and place it in a cool oven. Heat to 450°F.
-
Once the oven is at temperature, carefully remove the lid from the Dutch oven and place the dough in the pot.
-
Return lid and bake for approximately 30 minutes. Remove lid and bake for an additional 15 minutes.
-
When finished, the bread should sound hollow when tapped. Remove the bread from Dutch oven and let cool before serving.
-
Tear, cube or slice the bread and serve with the cedar bud butter.
