This chicken noodle soup dish is fantastic and simple. This soup has a unique zest from the ginger! Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 8 hrs 45 mins |
| Total Time: | 9 hrs 45 mins |
| Servings: | 10 |
Ingredients
- 1 ½ cups warm water
- 1 teaspoon active dry yeast
- 1 teaspoon agave nectar
- 3 cups whole wheat flour
- ½ teaspoon salt
Instructions
- Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute. Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C). Add yeast and agave; let sit until foamy, about 15 minutes.
- Combine flour and salt in a large bowl. Add yeast mixture; stir to combine and knead a few times. Cover bowl and let dough rise in a warm place until doubled in size, overnight to 18 hours.
- Turn dough out onto a floured surface. Knead 5 to 10 times using floured hands. Shape dough into a ball and let rise while oven is preheating.
- Preheat the oven to 450 degrees F (230 degrees C) and place a Dutch oven inside to warm for 30 minutes.
- Use floured hands to carefully drop dough into the hot Dutch oven. Use potholders to place the lid on the Dutch oven.
- Bake in the hot oven for 30 minutes. Uncover Dutch oven and bake until bread is deep golden brown, 10 to 15 minutes more. Remove and let cool.
Reviews
It’s a healthy alternative to white bread. Next time will add 1/2 tsp rosemary for a savory flavor. Worth the wait 🙂
I use this recipe as my base recipe for all types of bread. It makes a beautiful cranberry and walnut bread. You can use it for all sorts of bread.
Didn’t rise enough, maybe my water wasn’t hot enough. It looked beautiful but was very dense and yeasty. I’ll try again.
I baked it on baking paper; it was “resting” and rising those minutes while the pan was heating, it was on the paper, so it was easy to transfer it to the Dutch oven. I loved it, and will definitely make it again.
The bread is a bit dense but toasts like a dream and has a mild flavour.
Added some cornmeal to the bottom of the dutch oven because I was concerned about sticking. It came out beautifully! It’s definitely a type of bread to be eaten with some yummy topping ( as was expected, because of reduced salt). I think I may come back to this recipe to see if I could add some herbs to see how it goes. Good recipe, thanks! 🙂