OC Waves Vol 3.6

THE KITCHEN WILD
PHOTOS AND RECIPES BY KATIE WILEY
HONEY DUTCH
OVEN BREAD
Honey is about as wild as food gets and has
been used by humans for as long, and presumably
far longer, than its written history. Cave paintings
in Spain from 7000 B.C. show some of the earliest
records of beekeeping. It’s been mentioned in
Sumerian and Babylonian cuneiform writings,
the Hittite code, the sacred writings of India and
Egypt and mentioned in the Bible 61 times, so
there’s no doubt that as long as humans have been
foraging, honey has played a very important roll
in our survival as a species that go far beyond its
sweet taste.
Honey has been used throughout time not just
as a food source, but as a gift offering to gods,
currency to pay taxes, and for medicinal remedies.
Because honey is so thick, it rejects any kind of
bacterial growth and contains naturally occurring
hydrogen peroxide — therefore honey creates the
perfect barrier against infection and was used as a
natural bandage to cover wounds because nothing
could grow on it. The earliest recorded use of
honey for medical purposes came from Sumerian
clay tablets, which stated that honey was used in
almost half of their prescriptions and the ancient
Egyptians used medicinal honey regularly, making
ointments to treat skin and eye diseases and even
as embalming fluid.
As truly remarkable as honey is for its medicinal
properties, it’s the flavor that just can’t be beat.
Depending on the bees’ nectar source, that flavor
can be floral, fruity, nutty, earthy and even smoky,
woody, or spicy. This is because where bees get
their nectar and pollen depends on the season
and the availability of blooming plants in the area.
This contributes to not only how the honey tastes,
but its color and texture as well.
Random fun fact: in 400 B.C., when Greek
soldiers tried to usurp the Persian throne, Persian
generals defeated the Greeks by feeding local
honeybees toxic rhododendron flowers, which
in turn poisoned the honey supply of the Greek
army.
If you’re on the hunt for a local honey expert
and supplier, look no further than Jeffrey Warren,
owner of JW Merc in Waldport (he can be found
at 280 NW Hemlock St., with a roadside table
OC WAVES • VOL 3.6
set up). There’s nothing Jeffrey doesn’t know
about honey, and he can certainly send you home
with some of the very best local honeys around.
Contact him anytime via text to his mobile phone
(208-424-0042) or email at @jwmerc@gmail.com
for hours and availability.
I have purchased various honeys from Jeffrey
over the past few years, one in particular by
Oregon beekeeper Henry Storch that tasted exactly
like marshmallow cream that I ate by the spoonful
— writing this article reminds me that I need to
purchase more of that liquid gold a.s.a.p. But for
this particular Honey Dutch Oven Bread, I used
Oregon Wildflower Pure Raw Honey from Honey
House Farms (purchased from Jeffrey of course),
and it’s the perfect blend of sweetness and floral
for this simple, no-knead bread.
Honey Dutch Oven Bread
(Inspired by Halfbaked Harvest’s Cheaters No
Knead Sourdough Bread recipe)
Ingredients:
• 1 1/2 cups hot water (not boiling, just as hot as
your tap will get)
• 2 teaspoons instant yeast
• 1 tablespoon honey
• 5 cups all-purpose flour
• 1 teaspoon salt
• 1 cup ZOI Honey Greek Yogurt
Directions:
In a large mixing bowl, combine water, yeast and
honey. Allow yeast to bloom for approximately 5
minutes before adding salt, flour, and yogurt. With
a wooden spoon (or dough hook if using a stand
mixer) mix dough until it comes together. Cover
bowl with plastic wrap and a damp towel then
place in a warm spot to rise for 3 hours.
Preheat oven to 475 degrees. Place dough on
parchment paper then gently set inside of a cast
iron Dutch oven, then cover with lid. Bake covered
for 25 minutes. Remove lid and continue baking
another 15-20 minutes, until the bread is a deep,
golden brown.
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