Soft, sweet whole wheat bread baked in cast iron

This is delicious on its own, or spread with peanut butter, jelly, coconut butter, honey or dairy butter. It's slightly sweet from the honey and the fat (egg and coconut/olive oil) make the texture softer.  You could put slices out for guests or serve to kids (or put in lunchboxes).  It's so soft I'm not sure it would hold up to a large sandwich (exception: pb&j has the peanut butter stickiness which should work though).

I used the same dough recipe as for whole wheat hamburger buns.   You can use coconut oil instead of olive oil.

Shape the whole recipe (i.e 2 pounds of dough) into a ball in a mixing bowl. Let it set at room temperature for an hour to rest and rise a little bit.

Preheat oven to 400 F with seasoned cast iron pan and lid inside (make sure your lid can go in the oven).  Let it preheat for 20-30 minutes to get the oven and pan hot.

Now pull the preheated hot pan out, remove lid, carefully transfer bread dough into the pan without burning yourself. Cover and return to oven.

Bake (still at 400 F) for:
20 minutes with the lid on
30 minutes with lid off

Let bread cool down before slicing.

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