two whole-wheat loaves made in a french mold

© 2011 by KV5R — Rev. Feb. 27, 2011.


2  cups whole flour (Montana Hard-Red, medium fine grind)
4  cups bread flour (King Arthur)
2  cups warm water
1  tsp  celery salt
1  tsp  basil
1  tsp  coriander
1  cup  fresh ground almonds
4  Tbs  honey
4  tsp  rapid-rise yeast
For the top: squeeze or spray margarine and sprinkle poppy seeds.

Mix yeast and honey in warm water; let stand 10 minutes.
Mix dry ingredients.
Mix all. Add flour, if needed, to reach desired dough consistency.
Knead for 10 minutes. Form into a ball and place into proofing bowl.
Cover with plastic and let rise 2 hours.
Punch down. Divide in two. Form into logs to fit your French bread mold.
Let rise again ’til the dough nearly runs over mold.
Bake uncovered at 450°F for 45-50 minutes. Remove and cool.
Makes two 1½ lb. French loaves (16 inches long).
Hand-break into chunks or slice. Eat!

An op-note here: I always store my breads in a plastic bag in the refrigerator. No spoilage that way, and moisture content remains so it doesn’t dry out. Cut or break pieces as needed, and microwave them for about 20-25 seconds. They’ll taste just like fresh-baked, even days later.

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