SIMPLY DELICIOUS!
I love this bread and you made it so perfect! Rustic, delicious, and nutritious…yummy!
~ Sandra
– Warm the honey in a small saucepan over low heat, then add the water and milk. Sprinkle over the yeast, stir and let it sit. – In a large bowl or the bowl of an electric mixer combine flours, seeds and salt. Add in the liquid and mix lightly using a dough hook or with a wooden spoon if mixing by hand.
– The dough should be in a ball shape but still slightly sticky. Add a little more flour only if necessary. – Turn dough out onto a floured bench and continue to knead until you have a soft, supple ball of dough. Place dough in a large lightly oiled bowl, cover with plastic wrap and place in the refrigerator overnight.
– The following day, place the dough in a warm spot to proof for about two hours. – Transfer the dough to a parchment lined baking tray, mist with cooking oil, and loosely cover the loaf with plastic wrap. Proof the dough once more.
– Preheat the oven. Lightly brush or mist the loaf with water and use a sharp knife to cut a cross-hatched pattern in the surface of the loaf. Place the loaf in the preheated oven, and bake until it is a rich golden brown and sounds hollow when tapped on the bottom.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...