This hearty yet soft, round loaf makes a beautiful sandwich or dinner bread. For those of you who lead a busy lifestyle, this bread is a great choice; you can leave it to rise in your refrigerator while you are going about your day.
- Yield: 2 loaves
- 2½ cups whole spelt flour or 2½ cups einkorn flour
- 3 cups barley flour
- ½ cup wheat germ
- ½ cup rolled oats
- 4 teaspoons salt
- 2 packages active dry yeast
- 2 cups whole milk
- ¾ cup water
- ¼ cup light olive oil, plus extra for greasing the pan and brushing the dough
- 3 tablespoons honey
- ½ cup coarsely chopped walnuts
How to Make It
- In a large bowl, combine the flours, wheat germ, and oats. In a separate large bowl, mix 2½ cups of the flour mixture with the salt and undissolved yeast. In a small saucepan, combine the milk, water, oil, and honey over low heat. Heat until the liquid is very warm to the touch, about 120 degrees F. Gradually add the liquid to the yeast mixture, mixing well.
- (If you are using an electric mixer, beat 2 minutes at medium speed.) Add another cup of the flour mixture and mix thoroughly (or with the electric mixer at high speed for 2 minutes). Add the walnuts to the dough and continue adding the flour mixture in ¼ cups, stir in enough to form a stiff dough. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
- You have two options for rising the bread. No-Fuss Method
- Cover the dough with plastic wrap, then a towel. Let it rest for 30 minutes.
- Divide the dough in half. Knead it slightly and shape it into two 8-inch diameter round loaves. Place each loaf in a greased 8-inch round cake pan. Brush the loaves with oil and cover with plastic wrap. Refrigerate for at least 2 and up to 24 hours.
- When you are ready to bake the bread, remove the dough from the refrigerator. Uncover and let it stand at room temperature for 20 minutes. Traditional Method
- Place the dough in a greased bowl and cover it loosely with plastic wrap and a cloth towel. Let it rise in a warm place until light and doubled in size, about 1 hour.
- Punch the dough down. Divide it in half. Knead it slightly and shape it into two 8-inch diameter round loaves. Place each loaf in a greased 8-inch round cake pan. Cover again with plastic wrap and a towel and let it rise for 1 hour. Uncover.
- Preheat the oven to 400 degrees F. Bake until golden, about 40 minutes. Turn out the loaves from the pans immediately and cool them on wire racks.