YIELD: 1 loaf
Inspired by the wild flavours of the northern forest, this rustic loaf combines the earthy essence of reindeer moss with the comforting warmth of freshly baked bread. The result is a beautifully textured, aromatic bread that pairs perfectly with soups, stews or a simple smear of cedar bud butter.
This is a recipe rooted in the land – humble, hearty and a true taste of the boreal wilderness.
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.
