• 3 cups wheat bread Flour
• 1 cup rye flour
• 1 TSP salt
• Olive oil
• 1/2 TSP Instant Yeast
• 1 1/2 cups warm water
• 2 TSP Everything Seasoning
• 1 TSP Multicolored Peppercorns (ok, there’s some BS for fun, plain ones work just as well)

EQUIPMENT

• Large mixing bowl
• Rubber Spatula
• 12″ Cast Iron Dutch Oven with lid
• Tea Towel or Paper Towels
• Measuring Cups… for obvious reasons…
• Oven Mitts… wear your PPE!

THE STEPS

• Measure Dry Ingredients
• Add Dry Ingredients to Bowl
• Add Water to Bowl… you’re supposed to do this slowly. I start to, get impatient, and dump the water in. Seems fine…
• Mix. Again I start with the spatula, get impatient, and toss the spat aside in favor of my hands after a THOROUGH degreasing of my hands, including under my fingernails.
• Make into a sticky ball. If it doesn’t feel sticky add more water, just tablespoons at a time. If its not sticky, add more rye flour. Again, be careful with this. Its really easy to overshoot the consistency. Knead it constantly.
• Wait about 12 hours. Do not get impatient here… let the dough rest somewhere warmish covered in plastic or even better a lid. I struggled with the plastic wrap twice before I remembered my bowl has a lid…
• Gently, or manhandle, whichever, the ball out onto a lightly floured surface. I use rye flour here to crank that flavor up a notch. Working in the flour, fold the dough up into itself until the excess sticky is gone. If the ball is too dry and won’t stay together, work it some more. Key here is to make the dough just dry enough that it sticks together.
• At this point drizzle olive oil in your bowl, just enough to coat the dough ball. I then roll the ball in the bowl rather vigorously to make it round and try to flip it over without touching it. I think this step is necessary to making you look cool.
• Once your done playing with your ball, go ahead and cover it again for an hour or two. It will double in size when ready. This can be hard to gage after a few drinky-poos, so don’t over indulge yet.
• Preheat your oven to 475°. You’re going to want the center clear, so remove the top rack and set it aside. You can use this as your cooling tray later. Put your Dutch Oven so its centered in the oven and on the rack. You want this to be up to temperature as well.
• Once your hour or so is up and your oven is toasty, go ahead and roll the ball down into the Dutch Oven, seam side up, lid on. Cook it for 30 minutes.
• After your 30 is up, shut off the oven and CAREFULLY remove your lid. Leave the Dutch Oven uncovered in the oven for another 15 minutes.
• CAREFULLY remove your bread and set it on the rack you removed and set aside earlier to cool. If you didn’t do this, set it on something else and wait for 20 minutes before cutting and serving.