Recipes
4
5
multi-grain bread
preparation
20 minutes
resting
8 hours 45 minutes
cooking
50 minutes
makes
1 loaf, about 1
2/3
lb (750 g)
d
freezes
well
d
Bread
2 cups
(300 g) multi-grain or 6-grain flour
1 cups (225 g) unbleached all-purpose flour
1 tsp
(7.5 ml) of salt
tsp
(2.5 ml) instant dry yeast
1 cups (430 ml) cold water
Coating (see note)
3 tbsp
(45 ml) whole wheat flour
3 tbsp
(45 ml) cornmeal
6
Remove the cloche lid.
Drop the floured bread dough in
the centre of the cloche base,
on a piece of parchment paper,
if desired. Cover and bake for
25 minutes. Remove the lid and
continue baking for 20 minutes
or until the bread is nicely golden.
7
Let the bread cool on a wire
rack. Remove any excess flour.
|
NOTE
|
You can replace the
coating with 1/3 cup (75 ml) of
whole wheat flour.
The bread will keep for 3 days in
bread cloche at room temperature.
Bread
1
In a large bowl, combine the flours, salt and yeast.
Add the water. With a fork, stir until the flour is
completely moistened, but not necessarily smooth.
Cover and let rise at room temperature for 8 to 12 hours,
or overnight.
Coating
2
In another large bowl, combine the whole wheat flour
and cornmeal. Set aside.
3
With your hands, directly in the bowl, fold the risen
dough onto itself, about 6 times, or until it is smooth.
4
Transfer the dough into the bowl with the whole
wheat flour and cornmeal and turn to coat the entire
surface of the dough. Cover and let rise for 45 minutes
at room temperature or until it has doubled in volume.
5
Meanwhile, place the rack in the middle position
of the oven and place the bread cloche on the rack.
Preheat the oven to 450 °F (230 °C) and heat for
30 minutes.
