Artisan Bread!

There's nothing like the smell of fresh baked bread enveloping the entire house!  These breads are SO YUMMY and super easy to make!  They don't require any kneading and your body will love you for the health benefits of these breads!  These breads are made with ancient grains, like kamut and spelt, which are full of nutrients that feeds your body just as well as it satisfies your taste buds!  They are also made with all organic ingredients, and there is zero refined sugars in them!  These breads are perfect for the Christmas season and the whole family will love them!

Cardamom Cranberry Bread

Ingredients:
3 cups whole wheat bread flour**
3/4 cup dried cranberries
1/2 cup chopped walnuts
1 3/4 tsp. ground cardamom
1/2 tsp. active dry yeast
1  3/4 cups cool water
coarse cornmeal for dusting

Directions:

1. ​Combine flour, cardomom, salt, and yeast in a large glass bowl.
2. Add the cranberries and walnuts.  Mix gently with a rubber spatula until well combined.
3. Add water and combine together with a rubber spatula.  (Dough will be a wet sticky mass when it is thoroughly mixed.)
4. Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours.  (You want the dough, as it rises, to not touch the plastic wrap.  So use a fairly large bowl.)  Dough should double in size and should be bubbling.
5.  Dust wooden cutting board with bread flour and then using plastic dough scrappers, scrape the dough onto the board in one piece.  Then let rise for another 1-2 hours.
6. 30 minutes before your second rise is done, place a cast iron pot without the lid on the lower third of the oven (not on the bottom rack) and heat oven to 425°F.  (Depending on the heat of your oven you may have to do it at 450°F.)
7. Once the oven has reached 425°F, remove the pot with heavy duty pot holders.  Sprinkle a tsp of cornmeal on the bottom of the pot.  
8. With two plastic dough scrappers, shape the dough into a ball by folding it over on itself a few times, and lift it carefully into your pot.
9. Dust the top of the dough with a little coarse cornmeal.  Cover your pot and bake for 30 minutes.  After 30 mins. remove lid and bake for another 10-15 minutes or until bread is golden brown on top.
10. Remove your pot from the oven and then with a sturdy spatula, remove your bread from your pot onto a cooling rack.
11. Let cool for at least one hour before slicing.  (Don't slice before then because this is when the cooking process finishes.)

*Use organic ingredients when feasible.
**You may have to adjust the water and flour measurements depending on your flour.  If the dough is too dry add water.  If it's too wet add flour.  Dough should be a wet sticky mass.

Seeded Kamut Bread

Ingredients:
2 1/4 cups whole wheat bread flour**
3/4 cup kamut flour
1 1/4 tsp. salt
1/2 tsp. active dry yeast
1 Tbs. ground flax seed meal
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
1 Tbs. sesame seeds
1 Tbs. poppy seeds
1 1/2 cups cool water
1 tsp. raw honey (mixed into the water)

Directions:

1. ​Combine flours, salt, yeast, flax seed.
2. Then add all of your seeds.  Mix gently with a rubber spatula until well combined.
3. Add water and honey mixture, and combine together with a rubber spatula.  (Dough will be a wet sticky mass when it is thoroughly mixed.)
4. Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours.  (You want the dough, as it rises, to not touch the plastic wrap.  So use a fairly large bowl.)  Dough should double in size and should be bubbling.
5.  Dust wooden cutting board with bread flour and then using plastic dough scrappers, scrape the dough onto the board in one piece.  Then let rise for another 1-2 hours.
6. 30 minutes before your second rise is done, place a cast iron pot without the lid on the lower third of the oven (not on the bottom rack) and heat oven to 425°F.  (Depending on the heat of your oven you may have to do it at 450°F.)
7. Once the oven has reached 425°F, remove the pot with heavy duty pot holders.  Sprinkle a tsp of cornmeal on the bottom of the pot.  
8. With two plastic dough scrappers, shape the dough into a ball by folding it over on itself a few times, and lift it carefully into your pot.
9. Dust the top of the dough with a little coarse cornmeal.  Cover your pot and bake for 30 minutes.  After 30 mins. remove lid and bake for another 10-15 minutes or until bread is golden brown on top.
10. Remove your pot from the oven and then with a sturdy spatula, remove your bread from your pot onto a cooling rack.
11. Let cool for at least one hour before slicing.  (Don't slice before then because this is when the cooking process finishes.)

​*Use organic ingredients when feasible
**You may have to adjust the water and flour measurements depending on your flour.  If the dough is too dry add water.  If it's too wet add flour.  Dough should be a wet sticky mass.