Adapted from Girl Verus Dough
Makes 1 cob.
In my own personal Pilgrim’s Progress through the world of cast iron cobs, I stumbled upon this adaptation, and it has made its way into my repertoire. I substituted one of the cups of plain flour for a cup of rye flour. This adds a really distinctive flavour profile – perfect for sandwiches. The addition of pesto was HANDS-DOWN the best decision I’ve made in my life. Ever.
- 2 cups all-purpose flour, plus more for shaping
- 1 cup rye flour
- 2 teaspoons sea salt
- 1 teaspoon active dry yeast
- 1½ cups warm water (about 43, 45 degrees c)
- 85g pesto
- 2 tbsp Sunflower Seeds
- In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water, pesto and sunflower seeds and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
- Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.
- Heat oven to 450 degrees F. Once the oven is preheated, place an 18 inch cast iron enamel pot (with cover) in oven 30 minutes before baking.
- Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
- Remove cast iron from the oven. Uncover dough and carefully transfer to cast iron, with parchment paper beneath. Cover and return to oven.
- Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.