Here is the link for the Miso Bread recipe! It’s based on a recipe I make all the time, but it adds a nice depth of flavor and a tighter crumb to the regular loaf. It does have a bit of a dark-chocolate aftertaste, which normally wouldn’t be my thing but as just a hint, I like it.
I would increase the yeast slightly, to maybe ½ tsp, since I didn’t get the nice rise they describe; mine rose, but a little anaemically. I would also recommend a much shorter bake time — 15 minutes lid-on, 15 lid-off. The photo I posted was 30 minutes with the lid on, then removed before it could burn.
You can make this bread in a loaf pan, or if you cut the initial water a bit and make a dry-ish dough, you can even bake it on a cookie sheet, but baking it in a cast-iron dutch oven is best.
May try making this gluten-free this week, since I miss making and eating homemade bread.
knitting in the dark 