Rosemary and Thyme Spelt Flour Bread

Ingredients

• 3 cups all purpose spelt flour
• 1 1/2 tsp instant yeast
• 2 tsp sea salt
• 1 1/2 tbsp fresh rosemary, finely chopped
• 1 1/2 tbsp fresh thyme, finely chopped
• 1/3 cup olive oil
• 1 1/4 cups water, room temperature (may need to add 1-2 tbsp)

Directions

1. In a large bowl, combine the flour, yeast, sea salt, rosemary, and thyme. Give it a stir. Now add in the water and olive oil, stir until the dough is well mixed and the flour is fully incorporated.
2. Cover the bowl with plastic wrap or tight fitting lid. Let it rest in a warm spot in your kitchen for 10-16 hours. The dough will double in size.
3. Set a piece of parchment paper on a workable surface area. Dust the surface with flour, set the dough onto the area. Fold the dough a few times, using your hands. Gently stretch the dough and fold the edges under it. Form a ball.
4. Place the dough in a warm area in the kitchen, allow it to rise for an additional 45 minutes to 1 hour.
5. Preheat the oven to 425° F with the empty dutch oven or pot inside. This may take 20-30 minutes.
6. Prepare the bread dough for the oven: make a few knife marks on the top of the load. I typically make 3 straight lines or an "X" but feel free to get creative. This allows the heat to escape and the bread to expand.
7. Remove the preheated dutch oven from the oven. Set the bread and parchment paper into the dutch oven. Cover with the lid and place it back into the oven. Bake for 30 minutes with the lid on, remove the lid and bake for another 15-18 minutes, until the crust is golden-brown.
8. Place the loaf on a wire rack to cool.

Your notes: