Wheat Dinner Bread (in a hurry)

breadHere’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

cornmeal
seed mix (recommended: caraway, poppy, sesame, and millet)
coarse salt, optional

  1. Mix the dry ingredients in a bowl.FullSizeRender_1
  2. By hand or with a standing mixer’s dough hook, knead for about 10 minutes.
  3. Tuck the dough gently into a ball. Place in an oiled bowl and let rise for 1 hour.
  4. 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.
  5. 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.
  6. Bake at 425 for 30 minutes.

Notes:

  • 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.

 

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