The people of Ishgard used to ignore me when I’d get close to their city, but I met a nice Elezen with silver hair in Dragonhead once. He wasn’t like the other knights and shared what he called Knight’s Bread with me, Kupo. I wanted to say hello on our trip around Eorzea but I haven’t been able to find him yet. I’m sure I’ll run into him eventually though; he has to try Gyohan’s version of his favorite snack, Kupo!

Difficulty: Easy • Prep Time: 30 minutes • Rest Time: 24 hours • Cook Time: 1-hour Yield: 1 loaf • Dietary Notes: Vegetarian 

Table of Contents


Large bowl, small bowl, whisk, kitchen towel, parchment paper, 10-inch (5 ½ quart) (25-cm) Dutch oven with lid

  • 1 cup (172 g) dark rye flour 
  • 2 cups (307 g) all-purpose flour, plus more as needed 
  • 2 teaspoons salt 
  • 1 tablespoon dried basil 
  • 2 teaspoons yeast 
  • 1 tablespoon honey 
  • 1 ½ cups (375 ml) warm water 
  • Olive oil, for greasing


  1. In a large bowl, stir together the dark rye flour, all-purpose flour, salt, dried basil, and yeast. In a small bowl, whisk together the warm water and honey until the honey dissolves.
  2. Pour the water and honey mixture into the flour mixture and mix until the dough just comes together. If the dough is too sticky, add additional all-purpose flour. Lightly knead for 3 minutes.
  3. Brush a bowl with oil and place the dough in it. Brush the top of the dough with oil. Cover the bowl and let rise at room temperature for 2 hours. Put the bowl in the refrigerator and let rise for 18 to 24 hours.
  4. Remove the dough from the bowl, lightly knead it, and shape it into a ball. Turn the dough out onto a sheet of parchment paper and cover it with a kitchen towel for one hour.
  5. Preheat the oven to 425°F (220°C). Place an empty Dutch oven with a lid in the oven and heat for 30 minutes.
  6. Cut an X across the top of the dough. Transfer the dough, with the parchment paper, to the heated Dutch oven. Cover with the lid and bake for 25 minutes. Remove the lid and bake until the loaf is cooked, another 10 to 20 minutes. Transfer the dough to a wire rack to cool completely before slicing.

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