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Granny White
Country Loaf
1
1
2
envelope (1/4 ounce) active dry yeast
1/2 cups warm water (105 to 110)
cups unbleached all−purpose flour
3
1
1
/4 cup coarsely ground whole wheat flour
cup warm water (105 to 110)
tablespoon coarse salt
About 6 1/2 cups all−purpose flour
1
egg white, lightly beaten
Sesame seeds, poppy seeds, cracked wheat or flour, for topping (optional)
In a large bowl, dissolve the yeast in 1/4 cup of the warm water.
Let stand for 5 minutes. Stir in the remaining 1 1/4 cups water
and the flour, beating by hand or in a mixer with a dough hook for
1
minute. Cover the bowl with plastic wrap and let the sponge
stand at room temperature for 12 to 14 hours.
Stir the whole wheat flour, warm water, salt and about 4 cups of
the all−purpose flour into the sponge until the dough becomes hard
to work, then turn it out onto a well−floured surface. Let the
dough rest while you clean the bowl. Now start kneading, slapping
the dough around, scraping it up, gradually adding about 1 1/2 cups
more all−purpose flour and kneading until smooth and elastic, 8 to
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