"Recipe or it didn't happen"

This uses a technique involving more water and no kneading found in Artisan Bread in Five Minutes a Day. At their website, you can find their basic recipe and look into their 3 (maybe 4) books including healthy breads, flatbreads and pizza. It's awesome.

Limpa

3 cups lukewarm water

1 1/2 tablespoons granulated yeast

1 1/2 tablespoons Kosher salt

1/2 cup honey

1/2 teaspoon ground anise seed

1 teaspoon ground cardamom

1 1/2 teaspoons orange zest

1 cup rye flour

5 1/2 cups unbleached all-purpose flour

Cornstarch wash

Additionally, for each finished load you'll need 1/4 teaspoon ground anise seed, 1/4 teaspoon ground cardamom, plus 1 1/2 teaspoons sugar mixed together for sprinkling on the top crust.

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1. Mixing and storing the dough: Mix the yeast, salt, honey, spices and orange zest with the water in a 5-quart bowl or a lidded (not airtight) food container.

2. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approx. 2 hours (we left ours for longer)

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4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 7 days.

5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a whole wheat-covered pizza peel for 40 minutes.

6. Twenty minutes before baking time, preheat oven to 375 degrees F, with a baking stone placed on the middle rack (can't find ours so I used a cookie sheet). Place an empty broiler tray on any other shelf that won't interfere with the rising bread (a big cake pan works, I used two square cake pans since I was making three loafs).

7. Paint the surface with cornstarch wash and slash a cross, "scallop," or tic-tac-toe pattern into the top, using a serrated bread knife. Sprinkle with additional anise, cardamom, and sugar mixture.

8. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 40 minutes, or until golden brown and firm. Smaller or larger loaves will require adjustments in baking time. Due to the honey, the crust on this bread will not be hard or crackling.