Red Pot Whiskey Rebellion Bread

 

I'm calling this Red Pot Whiskey Rebellion Bread  because I added some of the spent grains I used in making my own whiskey and it's baked in a red cast iron Dutch oven. It's a safe bet you don't have spent cracked rye, malted barley and wheat berries that are used in making home made rye whiskey. They give this bread a sweet, earthy, nutty flavor but not like rye bread.  You can substitute a little whole wheat flour though that will approximate the taste. 

Just a little back story - 

The Whiskey Rebellion took place in SW Pennsylvania and parts of Virginia and Maryland in the early 1790's. It was an armed, but mostly peaceful, revolt against the newly mandated excise tax on whiskey. Farmers in the western frontier were accustomed to using their surplus rye, barley and wheat to make whiskey. These farmers resisted the tax. In these regions, whiskey often served as a medium of exchange because hard cash was simply not available. Many of the resisters were war veterans who believed that they were fighting for the principles of the American Revolution, in particular against taxation without local representation.  It was the first big test of the power of our new nation's federal government. George Washington, largely influenced by Alexander Hamilton, sent an army of 12,000 soldiers to western Pennsylvania to shut down the insurrection. The farmers lost, the government won. Come to find out, I had 4 gr gr gr + grandfathers on my mothers side who participated in the Whiskey Rebellion on the side of the rebels.  Once I found that out I put it on my bucket list to try making rye whiskey myself. And I did.

Ingredients - makes 1 loaf

3 cups unbleached all purpose flour plus more for sprinkling

1/2 cup whole wheat flour
2 teaspoons salt
3/4 teaspoon active dry yeast
1 1/2 cups lukewarm water
 
Equipment
Large bowl
Plastic wrap 
Large Dutch oven with oven-safe lid
Parchment paper
Whisk
Spatula
 
Instructions
Place the flour, salt and yeast in a large bowl and whisk to combine. Make a well in the center, and add the water into the well. Stir until it forms a wet shaggy dough.
Cover the bowl with plastic wrap. Set aside in a warm place to rise until doubled in size and bubbly, 6 to 8 hours.

After that first rise, fold the dough over on itself several times in the bowl with a rubber spatula then re-cover and put in the refrigerator to slow rise over night. Letting the dough slow rise overnight will give more flavor to the bread. 

(If you are in a hurry, you can omit the slow rise in the refrigerator).

Take the dough out of the refrigerator and let come to room temperature- at least an hour or more.

Lightly flour a piece of parchment paper. Turn the dough out of the bowl onto it, folding it over on itself at least once while you do so. Quickly shape the dough into a round ball. 

Meanwhile preheat the oven to 450°F and place a large Dutch oven with its lid on the rack. Let it heat up for about 30 minutes. .

Using the parchment paper as a sling, carefully transfer the loaf, still on the paper, to the Dutch oven. If desired, make a slash or shallow cut on the top of the dough with kitchen shears or a sharp knife so that the bread can expand while baking.

Place the lid on the pot and put it in the oven. (Be careful, the lid is hot!) Bake covered for 30 minutes. Then remove the lid and bake for 10-15 minutes more.

Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Let cool at least 15 minutes before slicing the bread.

Slather with REAL butter while still warm and ENJOY!!!