This vegan version of Jim Lahey's famous whole wheat 18-hour bread incorporates the flavors of chili and tonka bean for a unique twist. The long fermentation time develops complex flavors and a chewy texture, while the chili and tonka add warmth and depth to each bite.
Ingredients: 3 cups whole wheat flour. 1 1/4 cups lukewarm water. 1/2 teaspoon active dry yeast. 1 teaspoon salt. 1/4 teaspoon chili powder. 1/4 teaspoon ground tonka bean.
Instructions: In a large mixing bowl, combine whole wheat flour, water, yeast, salt, chili powder, and ground tonka bean. Mix until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours. After the resting period, preheat your oven to 450F 230C. Place a Dutch oven or baking dish with a lid into the preheated oven for 30 minutes. Meanwhile, transfer the dough onto a well-floured surface and shape it into a ball. Carefully remove the hot Dutch oven from the oven and place the dough ball inside. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Once baked, let the bread cool on a wire rack before slicing and serving.
Cooper
