After the bread cooled down, my husband and I made tomato sandwiches, which are a summer staple in our household! I'll create a post soon for that recipe.
1 1/2 cups organic all purpose flour (extra for kneading surface)
1/2 cup spelt flour
1/2 cup millet flour
3/4 teaspoon Celtic sea salt
1/2 teaspoon organic sugar
1/2 teaspoon yeast (proof your yeast first if you are unsure if it's good)
1 cup warm water (around 114 degrees F)
2 TBSP organic olive oil
Sift the three different types of flour into a large bowl. Add salt, sugar, and yeast. Stir. Add olive oil and warm water. Mix well. Dough should not be too sticky or too dry. Knead the dough on a clean, floured work surface for 6-8 minutes. Place in a pan which is lined with parchment paper; dust some flour on top to prevent sticking. Put plastic on top of the dough and let rise 45 minutes to 1 hr.
After dough has been rising for 30 minutes, preheat oven to 495 degrees Fahrenheit. I put my cast iron dutch oven, with the cover on, inside the oven and heat it up for 20-30 minutes. When dough is ready, carefully remove the dutch oven from the oven. Adjust oven temperature down to 425F. Take the plastic off of the top of the dough but carefully pick up the dough using the edges of the parchment paper and very gently drop into the hot cast iron pot. Put your oven mitts back on and put the top on the dutch oven and place in the oven for about 25 - 30 minutes. Take off the top of the dutch oven and let it bake another 8-10 minutes.
Remove and let cool on a cooling rack. This recipe is a variation of an earlier recipe which you can find HERE . There is a really good link in that post which shows a video how-to on the baking portion of this bread.
Uncooked dough in the enamel pot about to go in the oven (picture below)