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.