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Categories:Viewed: 3 - Published at: 4 years ago
Ingredients
- 2 cups whole wheat flour
- 1 cup white flour
- 2 tablespoons sugar (I usually use brown)
- 1 tablespoon honey
- 1 tablespoon yeast
- 1 teaspoon salt
- 1/4 cup milk
- 3/4 cup warm water
- 1 egg
- 1 tablespoon oil (optional)
- cornmeal, to sprinkle on baking stone
Method
- Combine water, sugar and yeast. Mix in salt, honey, milk, and oil (if using).
- In a separate large bowl mix together white and whole wheat flours.
- Slowly pour liquid into 1 C of flour. Add remaining flour 1/2 C at a time, stirring well after each addition. When dough has pulled together turn onto a floured surface. Knead until bread is silky, about 10 minutes if by hand.
- Put into oiled bowl, cover with a damp towel and put in a warm draft-free place. Let rise for approx 45 minutes or until doubled in size.
- Preheat oven to 500 with baking stone on bottom shelf and a pan on top shelf.
- Punch down and form into loaves. Slash tops with sharp knife or put into loaf pans. Let rise again until doubled in size.
- For a shiny crust, brush loaves with beaten egg.
- Slide into oven and pour 1/2 cup warm water into top shelf's pan to create steam.
- Bake at 500 for 5 minutes then turn oven down to 400. Bake until golden brown/loaves sound hollow, approximately 10-15 minutes if in small loaves, 25+ minutes if in loaf pans.
