1 tablespoon sugar
¾ cup lukewarm water
2 tablespoons dried yeast
3 ½ to 4 cups wholemeal flour
1 tablespoon salt
1 ¼ cups lukewarm water
1 ½ tablespoons coarse cornmeal
Rock salt

Dissolve sugar in first measure of water. Sprinkle over yeast and leave for 10 minutes until frothy. Combine wholemeal flour and salt in a large bowl. Make a well in the center of the dry ingredients. Add the yeast mixture and the second measure of water. Mix until combined. The mixture will be sticky. Brush a 10.24″ cast iron casserole dish with oil. Sprinkle base and sides with cornmeal. Place bread dough in casserole. Cover with the lid and leave in a warm place until double in bulk. Sprinkle with rock salt and rosemary. Cook in a covered grill for 45 to 50 minutes or until the bread sounds hollow when tapped on the surface. Leave for 10 minutes before turning on to a wire rack to cool. Alternatively, cook covered at 395°F for 45 to 50 minutes or until bread sounds hollow. Serve warm.
Serves 8.

February 9th, 2010

Posted In: Breads