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Ingredients
- lg Loaf:
- 1 1/4 c. WATER, (10 ounce)
- 3 c. All purpose FLOUR
- 1/4 c. Pumpernickel FLOUR
- 1/4 c. Whole Wheat FLOUR
- 1 Tbsp. GLUTEN
- 1 tsp SALT
- 2 tsp Active dry YEAST
Directions
- ****Directions for baking Bread in clay cookware:
- 1. Rub Flour on sides and bottom of clay pot.
- 2. Remove dough ball from bread machine and place on "oiled" counter top.
- 3. Form dough into one oblong loaf.
- 4. Completely cover shaped dough ball with flour and place in clay pot bottom.
- 5. Let rise 1-3 hrs covered in hot place.
- 6. Soak TOP of Clay Pot in Warm water for at least 15 min
- 7. Place "soaked" clay pot COVER on clay pot bottom.
- 8. Put into Cool oven. - Set oven temperature at 450 degrees.
- 9. Bake 45 min.
- 10. Remove cover, check for doneness and color.
- (In my oven, this is sufficient time for the bread to be done and nicely browned, however ovens vary, so if necessary, bread may be baked/browned an additional 15 min UN- covered) (Bread will be done when a finger thump on the loaf"s surface sounds hollow)
- 11. Allow the bread to cold for 15 min before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 730g | |
| Calories 1545 | |
| Calories from Fat 41 | 3% |
| Total Fat 4.88g | 6% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2355mg | 98% |
| Potassium 698mg | 20% |
| Total Carbs 313.03g | 83% |
| Dietary Fiber 15.6g | 52% |
| Sugars 1.14g | 1% |
| Protein 57.03g | 91% |
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