Ingredients
- 2 ½ cups whole wheat flour
- 1 cup bread flour
- ½ tsp. dry active yeast
- 1 tsp. salt
- 1 tbsp. extra virgin olive oil
- 1 ½ cups lukewarm water (95F - 100F)
- 2 tsp. dry active yeast
- ½ tsp. water
- ½-1 tsp. bread flour (if needed)
Instructions
In the bowl of a stand mixture add the flours and the yeast. Attach the dough hook and on low speed, slowly start to add half of the water. Add the extra virgin olive oil and salt, and then the remaining water. Mix until all ingredients are incorporated let sit untouched for 10 minutes. In a small ramekin, add the 2 teaspoons of yeast and the ½ teaspoon of water. Turn the mixer back on low, and add the yeast/water mixture. If the dough looks too wet, add the extra bread flour a pinch at a time. Mix the dough for about 15 minutes to develop the gluten. Lightly oil a large bowl and add the ball of dough, cover with plastic wrap and proof at room temperature for 45-60 minutes, or until the dough has doubled in size. If your oven has a “proof” setting, you can proof the dough in the oven. Punch the dough to release the gas, shape the dough and place into a floured Bread Cloche, Bread Pot, or a greased and floured Emile Henry Loaf Baker. Put the lid on and proof for another 30 minutes. Preheat the oven to 375F. Bake the bread for 40 minutes, remove the lid and bake for an additional 5-10 minutes. Remove from the oven and let cool slightly in the Loaf Baker. Carefully remove the baked bread, and continue to cool on a rack.
