Skillet Wheat Bread

Here’s the second bread on the list. It’s a perfect way to use your food-storage wheat, because there are really no other added ingredients – just wheat flour and water with a bit of salt and yeast. We’ll probably stick with making other versions – like this and this – but it’s great to have a “no frills” one that works in our arsenal.

Skillet Wheat Bread

4 cups whole wheat flour
1 1/2 teaspoons kosher salt
2 1/4 teaspoons yeast
2 cups warm water

1. Combine flour, salt and yeast. Stir in water until mixed. It will be sticky. Let rise one hour.

2. Using floured hands, dump the dough into a greased cast iron skillet. Let rise 30 minutes.

3. If desired, brush top with olive oil and sprinkle with oats and coarse salt. (I tried this and the oats didn't stick, so I won't be doing it in the future.)

4. Bake at 400 degrees for 35-40 minutes. Let cool, then cut into 8 wedges to serve.

One of the reasons for using other recipes is because it’s hard to make sandwiches out of wedge shaped bread. However, I guess it is possible, and you can easily substitute it for the toast under your morning egg.