3/4 tbl. Active dry yeast
3/4 tbl. Sea salt
1.5 cups warm water
3 cups all purpose, whole wheat or spelt flour, plus a little extra for kneading later
Measure out the salt and yeast. Pour in the warm water and stir to dissolve. Measure out your flour and stir with a wooden spoon until the dough is combined.
Cover with a dish towel and let rise for 1-1.5 hours. Empty dough onto a floured surface and knead until the dough forms a smooth ball. This dough does best as a free form peasant loaf. Transfer the ball to a baking stone or cookie sheet sprinkled with cornmeal. If time allows cover with a tea towel and let rise for another hour. When it’s baking time, preheat the oven to 400. Slit the top of the loaf several times with a serrated knife before putting in the oven. Bake for 30-35 minutes until golden brown.
Let the loaf cool some before serving. If you try to slice before it has cooled it will not hold it’s shape and will squish down as you cut into it.