|4.9028573 (11)||rate this recipe »|
This robust loaf is great alongside stew or a hearty soup.
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (6 ounces) King Arthur whole wheat flour, Traditional or White Whole Wheat
3/4 cup oat flour or ground oatmeal
1/3 cup (1 ounce) flax flour*
1/4 cup Baker's Special Dry Milk
2 tablespoons (7/8 ounce) sugar
1 1/2 teaspoons salt
2 teaspoons instant yeast
1 3/4 cups (14 ounces) lukewarm water
*Or substitute 1/3 cup additional whole wheat flour + 2 tablespoons vegetable oil.
Quick Shine(tm) or 1 egg white, lightly beaten
Artisan Bread Topping, or the seeds of your choice
To make the dough: Combine all of the dough ingredients, mixing and kneading to form a smooth, sticky dough. Cover the dough, and let it rise for about an hour; it should become puffy.
Divide the dough in half, and shape each half into a 10-inch oval loaf. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover the pan, and allow the loaves to rise for about 90 minutes, or until they've increased in size by about one-third. Just before baking, spray the loaves with Quick Shine, or brush with a lightly beaten egg white, then sprinkle with seeds. Slash each loaf diagonally three times.
Bake the loaves in a preheated 400°F oven for 25 to 30 minutes, or until the interior registers 200°F on an instant-read thermometer. Remove the bread from the oven, and transfer it to a rack to cool. Yield: 2 loaves.
Nutrition per serving (1/2-inch slice, 51g): 110 cal, 1g fat, 5g protein, 22g total carbohydrate, 3g sugar, 3g dietary fiber, 0mg cholesterol, 210mg sodium