May 16, 2016

Cooking pot bread with ramson

In order to celebrate the arrival of Spring I decided to have a cooking pot bread with a twist of ramson. I found less ramson flavour, when I was expected as starting point. So perhaps it would be better just to serve a cooking pot bread with ramson oil and ramson salt ?

Cooking pot bread with purple wheat: - 1 bread
  • 5 g fresh yeast
  • 50 g sour dough - optional
  • 380 g water
  • 3-3½ teaspoons ramson salt
  • 2 tablespoons ramson oli
  • 1 tablespoon of sugar
  • 100 g purple whole grain wheat flour
  • 400 g wheat flour
  1. Stir yeast, sour dough and water together in a big mixing bowl together with ramson salt, ramson oil and sugar. 
  2. Afterwards add the two flours and stir very well with a cooking spoon. 
  3. Rise the dough to rise at room temperature overnight - minimum 12 hours and up to 24 hours.
  4. Take the dough out off the mixing bowl, move 1/3 of the dough in over the rest of the dough, keep repeating this process until you have a small size of the dough.
  5. Clean the mixing bowl for any dough leftovers.
  6. Glaze the dough bowl with oil.
  7. Place the dough again in a clean dough, let is rise again for 2 hours.
  8. Heat up the cast iron cooking pot (2 l) incl. lid on a rack in the lower part of the oven at 250°C (fan oven) for ½ hour.
  9. Remove the hot cast iron cooking from the oven, remove the lid. Cover the bottom of the cooking pot with oat flakes, as this will prevent the dough from sticking to firm to the surface.
  10. Place the dough in the hot cast iron cooking pot.
  11. Put the lid back on. Place the cooking pot in the lower part of the oven, let it bake at 250°C for 25 minutes.
  12. Remove the lid from the cast iron cooking pot, and let the bread bake at 225°C for another 15 minutes. 
  13. Let the bread cool down in the cooking pot, before you try to remove the bread.

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