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Heart of Winter Loaf
This robust loaf is great alongside stew or a hearty soup.
Ingredients
Dough
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
- 3/4 cup oat flour or ground oatmeal
- 1/3 cup golden flax meal*
- 1/4 cup Baker's Special Dry Milk
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 2 teaspoons instant yeast
- 1 3/4 cups lukewarm water
- *Or substitute 1/3 cup additional whole wheat flour + 2 tablespoons vegetable oil.
Topping
- 1 large egg white, lightly beaten
- artisan bread topping, or the seeds of your choice
Instructions
- 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" 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, 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. Store fully cooled bread at room temperature, well-wrapped, for several days; freeze for longer storage.
Nutrition Information
- Serving Size 1/2" slice, 51g
- Servings Per Batch
Amount Per Serving:
- Calories 110
- Calories from Fat
- Total Fat 1g
- Saturated Fat
- Trans Fat
- Cholesterol
- Sodium 210mg
- Total Carbohydrate 22g
- Dietary Fiber 3g
- Sugars 3g
- Protein 5g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Tips from our bakers
- To bake this loaf on a stone: Place the shaped loaves on parchment paper. Preheat the oven with the stone on the middle rack. When the loaves are ready, brush them with the egg white and sprinkle them with the artisan bread topping. Transfer the loaves on parchment to the hot stone (sliding the parchment and loaves from the back of baking sheet to the stone is an easy way to do this), and bake according to the recipe instructions.
