Here’s a faithful recipe that I’ve made on many a rainy day. It takes only 2 1/2 hours from start to finish. Pretty quick for a loaf! While it doesn’t have the depth of flavor or crumb that a bread that’s had an overnight ferment might have, it certainly does a good job of mopping up soup or holding a sandwich.
Wheat Dinner Bread
1 1/2 c. whole wheat flour
1 1/2 c. all purpose flour
1 1/2 tsp. salt
1 1/2 tsp. instant yeast
1 1/4 c. warm water
1 tsp. lemon juice
seed mix (recommended: caraway, poppy, sesame, and millet)
coarse salt, optional
- Mix the dry ingredients in a bowl.
- By hand or with a standing mixer’s dough hook, knead for about 10 minutes.
- Tuck the dough gently into a ball. Place in an oiled bowl and let rise for 1 hour.
- Shape into a boule by stretching and tucking the ends under the loaf. Place on a baking sheet sprinkled with cornmeal. Cover with a dry towel. Let rise for 1 hour.
- Wet fingers and thinly spread water on top of the risen loaf. Sprinkle with a mixture of seeds. With a knife or baker’s lame, score the top of the bread twice.
- Bake at 425 for 30 minutes.
- If you’re going to eat this bread on the same day that it is baked, add coarse salt to the seed mixture that is sprinkled on the top. Yum!
- Pictured is a beautiful and luxurious lame that I was gifted a few years ago. Before that I always used my sharpest kitchen knife to score loaves, which easily works.