How to make it

  • In a pot of boiling water, cook the Jerusalem artichokes until very soft (around 20-30 minutes). Drain well.
  • Add milk, butter, salt and sugar and mash as smooth as possible. Set aside to cool slightly.
  • In a large bowl (or stand mixer fitted with the dough hook) whisk together flours, psyllium, flaxseeds and yeast.
  • Stir in the mashed mixture, sourdough starter and warm water.
  • Continue beating for 10-12 minutes, until fairly elastic.
  • If kneading by hand, turn out onto a lightly floured surface, add the pumpkin seeds and knead 10 minutes. If using a stand mixer, add the seeds and continue mixing at medium speed for 6-7 minutes.
  • Cover and let rest 30 minutes.
  • Knead dough briefly and shape into a rough ball (or oval if your Dutch oven is that shape), place on a sheet of parchment paper.
  • Cover and let rise until doubled, about 1 1/2 hours.
  • 45 minutes to an hour before you are ready to bake, preheat the oven to 450F and place a heavy (preferably enameled cast-iron) Dutch oven in the oven.
  • Slash the risen loaf 3-4 times with a sharp knife, carefully remove the hot Dutch oven and using the parchment paper lift up the dough and gently drop it inside.
  • Bake, covered, for 25 minutes.
  • Remove the lid, and continue baking 15 minutes.
  • Cool on a wire rack for a minimum of one hour before cutting.

Reviews & Comments 4

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  • joe1155 10 years ago
    This sounds absolutely delicious. It could be an entire meal!
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  • optimistic1_2 10 years ago
    you have the most amazing bread recipes, thanks for sharing.
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  • doreenfish 10 years ago
    I would imagine you can use jar artichokes??
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  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 134.0
    Total Fat: 2.4 g
    Cholesterol: 3.0 mg
    Sodium: 18.1 mg
    Total Carbs: 22.9 g
    Dietary Fiber: 5.0 g
    Protein: 5.0 g
    Was this review helpful? Yes Flag

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