Ingredients Jump to Instructions ↓

  1. 5 to 5-1/4 cups all-purpose flour

  2. 2 cups stone-ground whole wheat flour

  3. 2 packages (1/4 ounce each ) active dry yeast

  4. 2-1/2 cups water

  5. 1 tablespoon sugar

  6. 1 tablespoon salt

  7. 1 tablespoon butter Yellow cornmeal

  8. 1 egg white, beaten

  9. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast. Set aside. Heat water, sugar, salt and butter to 115°-120°. Add to flour and yeast. Beat with on low speed for 30 seconds; increase speed to medium and beat 3 additional minutes. Stir in enough remaining flour to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half and let rest 10 minutes. Roll each half into a 15-in. x 12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle two baking sheets with cornmeal and place each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Cover and let rise until doubled, about 1 hour. Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 15-20 minutes longer or until golden brown. Remove pans to wire racks to cool. Yield: 2 loaves.


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