Ingredients
Scale
- 2 cups (250g) whole wheat flour
- 1/2 cup (60g) all-purpose flour
- 1 1/2 tsp salt
- 1 tsp active dry yeast
- 1 1/4 cups (300ml) warm water
- 2 tbsp honey
- 2 tbsp olive oil
Instructions
- Dissolve yeast in warm water and honey; let sit 5 minutes until foamy.
- Mix flours and salt in a large bowl. Add yeast mixture and olive oil; stir until shaggy dough forms.
- Knead on floured surface for 8–10 minutes until smooth and elastic.
- Place in oiled bowl, cover, and let rise 1–2 hours until doubled.
- Punch down, shape into a round loaf, and place on a parchment-lined baking sheet or cast iron skillet.
- Bake at 425°F (220°C) for 25 minutes. Then reduce heat to 350°F (175°C) and bake 20 more minutes.
- For authentic burnt effect: broil 2–3 minutes at the end until crust is deeply charred in patches — do not overdo.
- Cool completely before slicing.
Notes
- Char the crust unevenly — spots of black are key to Peeta’s style.
- Rye flour can replace up to 1/4 cup wheat flour for earthier flavor.
- Best eaten warm, sliced thick, and shared.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Baking
- Cuisine: Dystopian American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 142 Kcal
- Sugar: 3g
- Sodium: 198mg
- Fat: 2.5g
- Saturated Fat: 0.4g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
