package active dry yeast
cups warm milk (about 110 degrees F.)
3 to 4
cups unbleached all-purpose flour
cups stone ground whole wheat flour
tablespoons cooking oil or butter
Melted butter, or egg glaze
1. Dissolve the yeast with the milk and honey in a large mixing bowl; let it proof until foamy. Add 1 cup all-purpose flour, whole west flour, salt and cooking oil; beat until smooth. Stir in remaining flour, 1 cup at a time, to make a firm dough. Turn out onto a lightly floured board; cover and let rest 10 minutes. Knead until smooth and elastic, adding flour as needed to prevent sticking, about 10 minutes. 2. Place in a greased bowl and turn to coat the surface. Cover and let rise in a warm, draft-free place until doubled in bulk (about 1-1/2 to 2 hours). 3. Preheat oven to 400 degrees F. Punch down the dough. Sprinkle bottom of the La Cloche dish with wheat germ. Shape dough into a road loaf and place it in the center of the La Cloche dish. Cover with La Cloche lid and let rise in a warm, draft-free place until doubled in bulk (about 1 hour). Brush with melted butter or egg glaze. Reduce oven temperature to 375 degrees F. and bake for 40 to 45 minutes, until loaf sounds hollow when tapped (remove cover for last 10 minutes of baking). Allow to cool on a wire rack.