Dwarven Warbread

This is my favorite super-easy bread, not least because it is pretty
fast—as little as 2 hours start-to-delicious. (More rising time is
better, and makes it less authentically dwarven. To get *really*
authentic warbread, omit the yeast)  I have never made it the same way twice—this time I baked it at 375F for the first 15 minutes, and it was done in ~ 25, not 30-45m.  I also didn’t bother with the bowl of water underneath.

Warbread

Ingredients

660g or 5.5 cups flour
2 cups warm water
1 tbsp sugar
1 tbsp salt
1 tbsp or 1 packet active yeast
crumbs of some sort: breadcrumbs are traditional, but we’ve used
triscuits, oatmeal, cornmeal, matza meal, etc. based on food
allergies, other diet restrictions, and what was available–just about
anything will work, as long as it keeps the bread from sticking.

Preparation

  • Put sugar and yeast in water, make sure it foams.
  • Pour into flour and salt mixture.
  • Knead. 
  • Cover and let sit to rise 1-2 hours in a warm place. 
  • Punch down, take and form into two loaves. Put the loaves on a 
  • baking sheet that has been sprinkled liberally with the “bread crumbs” 
  • of choice. 
  • Let the loaves rise another 10 minutes, then brush with water. 
  • Put the loaves in the oven, and take a big pan of hot water and put it under the baking sheet. 
  • Bake at 350º for 35-45 min
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