Ingredients
- DOUGH
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
- 3/4 cup oat flour or ground oatmeal
- 1/3 cup flax flour*
- 1/4 cup Baker's Special Dry Milk
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 2 teaspoons instant yeast
- 1 3/4 cups lukewarm water
- Or substitute 1/3 cup additional whole wheat flour + 2 tablespoons vegetable oil.
- TOPPING
- 1 large egg white, lightly beaten
- artisan bread topping, or the seeds of your choice
Preparation
Step 1
1. To make the dough: Combine all of the dough ingredients, mixing and kneading to form a smooth, sticky dough.
2. Cover the dough, and let it rise for about an hour; it should become puffy.
3. Divide the dough in half, and shape each half into a 10" oval loaf. Place the loaves on a lightly greased or parchment-lined baking sheet.
4. Cover the pan, and allow the loaves to rise for about 90 minutes, or until they've increased in size by about one-third.
5. Just before baking, brush with a lightly beaten egg white, then sprinkle with seeds. Slash each loaf diagonally three times.
6. Bake the loaves in a preheated 400°F oven for 25 to 30 minutes, or until the interior registers 200°F on an instant-read thermometer.
7. Remove the bread from the oven, and transfer it to a rack to cool. Store fully cooled bread at room temperature, well-wrapped, for several days; freeze for longer storage.