Kneadlessly Simple Part 11

The only catch is that the same chemical processes that sweeten and moisten also break down the gluten. So, for a loaf that holds its shape and has good structure, incorporate the mash just before the second rise, and bake the dough as soon as it is raised. Don't try to use the extended rise option, as this will result in a sunken (though very tasty!) loaf.

Wholesome yet truly good-tasting, this bread is excellent for sandwiches, toasting, and eating as is. For a loaf with a slightly lighter color, use white whole wheat flour, a recently introduced product made from a milder, lighter-colored-but still healthful-variety of wheat.

Yield: 1 large loaf, 12 to 14 slices1 cup plus 2 tablespoons boiling water1/3 cup clover honey or other mild honey3 cups (17.5 ounces) whole wheat flour or white whole wheat flour, divided, plus more as needed1 teaspoons table salt1 teaspoons instant, fast-rising, or bread machine yeast cup plus 2 tablespoons ice water, plus more if needed2 tablespoons corn oil, canola oil, or other flavorless vegetable oil, plus more for coating dough top and panFirst Rise In a 2-quart microwave-safe bowl, make a mash by vigorously stirring the boiling water and honey into 1 cup (5 ounces) of the whole wheat flour until well blended and smooth. Cover with microwave-safe plastic and place in the microwave oven. Set a cup of boiling-hot water in the oven to help keep it warm. After 15 minutes, reheat the mash and hot water by microwaving on high power for 1 minute. Thirty minutes later, again reheat by microwaving on high power for 1 minute. Then let the mash stand, covered, in the microwave, until completely cooled. Set aside at room temperature for up to 18 hours. In a 2-quart microwave-safe bowl, make a mash by vigorously stirring the boiling water and honey into 1 cup (5 ounces) of the whole wheat flour until well blended and smooth. Cover with microwave-safe plastic and place in the microwave oven. Set a cup of boiling-hot water in the oven to help keep it warm. After 15 minutes, reheat the mash and hot water by microwaving on high power for 1 minute. Thirty minutes later, again reheat by microwaving on high power for 1 minute. Then let the mash stand, covered, in the microwave, until completely cooled. Set aside at room temperature for up to 18 hours.

In a large bowl, thoroughly stir together 2 cups (10 ounces) of the flour, the salt, and the yeast. In another bowl or measuring cup, whisk together the ice water and oil, then stir the mixture into the bowl with the flour until smooth and well blended. If the mixture is dry, add just enough more water to facilitate blending and produce a firm but not stiff dough. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise Thoroughly stir the cooled mash mixture, then cup (2.5 ounces) of the flour, into the dough, vigorously mixing until very thoroughly blended; if desired, use a dough hook and heavy-duty mixer on low, as this is tiring to do by hand. If necessary, using flour-dusted fingertips or the mixer, sprinkle over and work in enough more flour to yield a very stiff dough. Coat a 9 x 5-inch loaf pan with nonstick spray, then add 1 tablespoon flour, tipping the pan back and forth to evenly coat the interior. Thoroughly stir the cooled mash mixture, then cup (2.5 ounces) of the flour, into the dough, vigorously mixing until very thoroughly blended; if desired, use a dough hook and heavy-duty mixer on low, as this is tiring to do by hand. If necessary, using flour-dusted fingertips or the mixer, sprinkle over and work in enough more flour to yield a very stiff dough. Coat a 9 x 5-inch loaf pan with nonstick spray, then add 1 tablespoon flour, tipping the pan back and forth to evenly coat the interior.

Using a well-oiled rubber spatula, fold the dough in towards the center, working your way around the bowl. Invert the dough into the pan. Brush or spray the dough with oil. Smooth out the top and evenly press the dough into the pan with oiled fingertips; for best appearance, tuck the dough evenly underneath at the ends. Evenly dust the loaf with tablespoon whole wheat flour; smooth it evenly over the loaf top. Cover the pan with nonstick spray-coated plastic wrap.

Let the dough rise using either of these methods For a 2- to 4-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. Remove the plastic when the dough nears it, then continue the rise until dough extends inch above the pan rim. For a 2- to 4-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. Remove the plastic when the dough nears it, then continue the rise until dough extends inch above the pan rim.

Baking Preliminaries 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 375F. 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 375F.

Baking Bake on the lower rack for 50 to 55 minutes, or until the loaf is well browned and firm on top; if the top begins to over-brown, tent with foil. Bake for about 10 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles clinging to the end (or until the center registers 206 to 208F on an instant-read thermometer). Then bake for 5 to 10 minutes more to ensure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly. Bake on the lower rack for 50 to 55 minutes, or until the loaf is well browned and firm on top; if the top begins to over-brown, tent with foil. Bake for about 10 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles clinging to the end (or until the center registers 206 to 208F on an instant-read thermometer). Then bake for 5 to 10 minutes more to ensure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly.

Serving and Storing The loaf slices best when cool. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months. The loaf slices best when cool. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

Four Grain-Honey Bread KS Quotient Easy: All ingredients added before the first rise. No hand-shaping. Easy: All ingredients added before the first rise. No hand-shaping.

This recipe is a perfect place to start if you're trying to woo white bread fans away from cottony loaves and down the whole-grain path. Even before it's out of the oven, the handsome, homespun look and gentle fragrance of this bread attract a waiting crowd. And, owing to a mild, soothing flavor combo of cornmeal, oats, brown rice, wheat flour, and honey, it delivers on its promise. This is a fine bread for toasting, making sandwiches, and, as my family can attest, devouring straight from the oven.

Yield: 1 large loaf2 cups (10 ounces) unbleached white bread flour, plus more as needed1 cup (5 ounces) whole wheat flour cup white or yellow cornmeal, preferably stone-ground, plus more for garnish1/3 cup rolled oats, plus more for garnish1/3 cup cooked and cooled brown riceGenerous 1 teaspoons salt teaspoon instant, fast-rising, or bread machine yeast cup clover honey or other mild honey1 cups ice water, plus more if neededCorn oil or other flavorless vegetable oil for coating dough top and baking panFirst Rise In a large bowl, thoroughly stir together the bread flour, whole wheat flour, cornmeal, oats, brown rice, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the honey into the ice water. Vigorously stir the mixture into the bowl with the flours, sc.r.a.ping down the bowl sides and mixing just until the dough is thoroughly blended. If the ingredients are too dry to mix together, gradually add in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be stiff. If necessary, mix in more bread flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours; if convenient, stir once during the rise. In a large bowl, thoroughly stir together the bread flour, whole wheat flour, cornmeal, oats, brown rice, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the honey into the ice water. Vigorously stir the mixture into the bowl with the flours, sc.r.a.ping down the bowl sides and mixing just until the dough is thoroughly blended. If the ingredients are too dry to mix together, gradually add in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be stiff. If necessary, mix in more bread flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours; if convenient, stir once during the rise.

Second Rise Vigorously stir the dough. Using a well-oiled rubber spatula, fold the dough in towards the center, all the way around the bowl. Dust an oiled 9 x 5-inch loaf pan with 1 tablespoon each cornmeal and rolled oats, tipping it back and forth to coat the pan sides. Turn out the dough into the pan. Brush or spray the top with oil. Smooth out the top and press the dough into the pan with oiled fingertips or a rubber spatula. Sprinkle tablespoon each cornmeal and rolled oats over the top. Press down to imbed. Cut four or five 3-inch-long, -inch-deep evenly s.p.a.ced slashes diagonally across the loaf top. Cover the pan with nonstick spray-coated plastic wrap. Vigorously stir the dough. Using a well-oiled rubber spatula, fold the dough in towards the center, all the way around the bowl. Dust an oiled 9 x 5-inch loaf pan with 1 tablespoon each cornmeal and rolled oats, tipping it back and forth to coat the pan sides. Turn out the dough into the pan. Brush or spray the top with oil. Smooth out the top and press the dough into the pan with oiled fingertips or a rubber spatula. Sprinkle tablespoon each cornmeal and rolled oats over the top. Press down to imbed. Cut four or five 3-inch-long, -inch-deep evenly s.p.a.ced slashes diagonally across the loaf top. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 2- to 4-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave oven along with 1 cup of boiling-hot water. Or, for an extended rise, refrigerate for 4 to 24 hours, then let stand at room temperature. Remove the plastic when the dough nears it, then continue the rise until the dough extends inch above the pan rim. For a 2- to 4-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave oven along with 1 cup of boiling-hot water. Or, for an extended rise, refrigerate for 4 to 24 hours, then let stand at room temperature. Remove the plastic when the dough nears it, then continue the rise until the dough extends inch above the pan rim.

Baking Preliminaries 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 350F. 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 350F.

Baking Bake on the lower rack for 50 to 60 minutes, or until the loaf is well browned and firm on top; cover with foil if necessary to prevent over-browning. Continue baking for 10 to 15 minutes longer, testing until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 207 to 209F on an instant-read thermometer). Bake for 5 to 10 minutes more to ensure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly. Bake on the lower rack for 50 to 60 minutes, or until the loaf is well browned and firm on top; cover with foil if necessary to prevent over-browning. Continue baking for 10 to 15 minutes longer, testing until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 207 to 209F on an instant-read thermometer). Bake for 5 to 10 minutes more to ensure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly.

Serving and Storing Cool thoroughly before slicing or storing in a plastic bag or foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. Cool thoroughly before slicing or storing in a plastic bag or foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

Rustic Rye Pot Bread KS Quotient Easy: A few fuss-free ingredients, most added all at once. Some hand-shaping. Easy: A few fuss-free ingredients, most added all at once. Some hand-shaping.

Made without mola.s.ses, brown sugar, cocoa powder, coffee, or any of the other ingredients often used to deepen rye bread color and gussy up its flavor, this hearty, but not heavy, loaf has an entirely different character from some of its darker-hued cousins. Here the distinctive, earthy flavor of the grain takes center stage, and, since the dough is not sweet, the pleasing slight bitterness of the rye comes through.

As is true in most deli or Jewish rye recipes, the rye taste in this version is heightened (just slightly) with a sour component, though not the usual hard-to-come-by yeast starter. Instead, the recipe calls for a longer-than-normal first rise to boost the acid (a by-product of fermentation), and then after the first rise, the pH is lowered even further with some vinegar or dill pickle juice. A combination of caraway, fennel, and dill seeds lends the best flavor to the bread, but just caraway seeds will do in a pinch.

Though this bread is baked in a pot, the method is a little different from most pot breads in the book. Instead of simply being turned out into or shaped in the baking container, it is set on parchment, which is then used as a sling to slip the dough in and out of the baking pot. Particularly if the pot has a smallish diameter (less than 10 inches), the parchment will crinkle and fold up around the loaf edges, giving it an interesting uneven ruffled shape. It almost looks as if it were baked in a cla.s.sic fluted brioche pan that crumpled from the heat! While this rough-hewn appearance wouldn't suit many loaves, it seems appropriate for this homespun, craggy bread.

Yield: 1 large loaf, 12 to 14 portions or slices2 cups (10 ounces) rye flour, preferably dark, plus more for garnish2 cups (10 ounces) unbleached white bread flour, plus more as needed1 tablespoons granulated sugar2 teaspoons table salt1 tablespoon a.s.sorted seeds, preferably 1 teaspoon each caraway, fennel, and dill seeds mixed together (or subst.i.tute 1 tablespoon caraway seeds), divided teaspoon instant, fast-rising, or bread machine yeast2 cups ice water, plus more if needed2 tablespoons apple cider vinegar or dill pickle juiceCorn oil, canola oil, or other flavorless vegetable oil or oil spray for coating doughFirst Rise In a large bowl, thoroughly stir together the rye flour, white flour, sugar, salt, 2 teaspoons of the seeds, and the yeast. In another bowl or measuring cup, stir together the water and vinegar, then vigorously stir into the bowl with the flour, sc.r.a.ping down the sides until the ingredients are thoroughly blended. If the mixture is dry, add in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be stiff. If necessary, stir in enough more white flour to stiffen it. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 16 to 20 hours. In a large bowl, thoroughly stir together the rye flour, white flour, sugar, salt, 2 teaspoons of the seeds, and the yeast. In another bowl or measuring cup, stir together the water and vinegar, then vigorously stir into the bowl with the flour, sc.r.a.ping down the sides until the ingredients are thoroughly blended. If the mixture is dry, add in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be stiff. If necessary, stir in enough more white flour to stiffen it. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 16 to 20 hours.

Second Rise Vigorously stir the dough, adding more rye flour until very stiff, if necessary. Thoroughly sc.r.a.pe down the bowl sides. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Set out a 15-inch square of baking parchment. Spray it with nonstick spray, then very generously dust it with rye flour. Invert the dough into the center of the parchment. Generously dust the dough with more rye flour. Smooth out and round the surface and firmly tuck the dough edges underneath all around to form an evenly shaped, domed loaf; it will be sticky, so flour your hands, and sprinkle more flour over the top as needed. Using the parchment as a sling, transfer the loaf to a deep bowl just slightly smaller in diameter than the baking pot to be used. Tent the bowl with nonstick spray-coated foil. Vigorously stir the dough, adding more rye flour until very stiff, if necessary. Thoroughly sc.r.a.pe down the bowl sides. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Set out a 15-inch square of baking parchment. Spray it with nonstick spray, then very generously dust it with rye flour. Invert the dough into the center of the parchment. Generously dust the dough with more rye flour. Smooth out and round the surface and firmly tuck the dough edges underneath all around to form an evenly shaped, domed loaf; it will be sticky, so flour your hands, and sprinkle more flour over the top as needed. Using the parchment as a sling, transfer the loaf to a deep bowl just slightly smaller in diameter than the baking pot to be used. Tent the bowl with nonstick spray-coated foil.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from the deflated size. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from the deflated size.

Baking Preliminaries 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Heat a 3- to 4-quart heavy metal pot or Dutch oven (preferably with 10-inch maximum diameter) or a deep 4-quart heavy ovenproof saucepan in the oven until sizzling hot (check with a few drops of water), then remove it (use oven mitts). Sprinkle or spray the dough top generously with water. Sprinkle over the remaining seeds, patting down to embed slightly. Using well-oiled kitchen shears or a serrated knife, cut a -inch-deep, 3-inch diameter circular slash in the dough center. Using the parchment as a sling, carefully lift the dough into the pot; take care not to touch the hot pot. Immediately top the pot with its lid. 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Heat a 3- to 4-quart heavy metal pot or Dutch oven (preferably with 10-inch maximum diameter) or a deep 4-quart heavy ovenproof saucepan in the oven until sizzling hot (check with a few drops of water), then remove it (use oven mitts). Sprinkle or spray the dough top generously with water. Sprinkle over the remaining seeds, patting down to embed slightly. Using well-oiled kitchen shears or a serrated knife, cut a -inch-deep, 3-inch diameter circular slash in the dough center. Using the parchment as a sling, carefully lift the dough into the pot; take care not to touch the hot pot. Immediately top the pot with its lid.

Baking Reduce the heat to 425F. Bake on the lower rack for 45 minutes. Remove the lid. Using the parchment, lift the loaf from the pot and place on a baking sheet. Pull the parchment away from the loaf sides so they are exposed. (If the top is well browned, cover it with foil.) Bake for 15 to 25 minutes longer, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 210 to 212F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack; cool thoroughly. Reduce the heat to 425F. Bake on the lower rack for 45 minutes. Remove the lid. Using the parchment, lift the loaf from the pot and place on a baking sheet. Pull the parchment away from the loaf sides so they are exposed. (If the top is well browned, cover it with foil.) Bake for 15 to 25 minutes longer, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 210 to 212F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack; cool thoroughly.

Serving and Storing Cool before slicing and storing. The flavor improves after several hours of storage. To maintain the crisp crust, store in a large bowl draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months. Cool before slicing and storing. The flavor improves after several hours of storage. To maintain the crisp crust, store in a large bowl draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

Raisin Pumpernickel KS Quotient Fairly Easy: Two-stage mixing. No hand-shaping required. Fairly Easy: Two-stage mixing. No hand-shaping required.

The mixing method for this bread is a little different than for most recipes in the book, but reminiscent of the one used for the 100 Percent Whole Wheat-Honey Bread 100 Percent Whole Wheat-Honey Bread. The raisins and some of the rye flour are hydrated with boiling water, then set aside at the same time the rest of the dough is separately set aside to rise. The boiling water plumps the raisins and activates enzymes in the rye flour, which give it a sweet, rich taste and cause it to absorb an unusually large amount of water. Once this mixture, or mash, is incorporated into the rest of the dough, the enzymes continue to work, producing a pumpernickel that is particularly mellow and moist.

Yield: 2 medium loaves, 12 to 14 portions or slices3 cups (15 ounces) medium or dark rye flour, divided, plus cup (2.5 ounces), or as needed1 cups dark raisins, rinsed under hot water and drained1 cups plus 1 to 3 tablespoons boiling water2 cups (10 ounces) unbleached white bread flour2 tablespoons unsweetened cocoa powder, sifted after measuring2 teaspoons table salt1 teaspoons instant, fast-rising, or bread machine yeast, divided3 tablespoons light or dark mola.s.ses (not blackstrap)2 tablespoon corn oil, canola oil, or other flavorless vegetable oil1 cups ice water, plus more if needed2 tablespoons apple cider vinegar1 large egg white beaten with 1 teaspoon water for glaze, or 2 to 3 tablespoons liquid egg subst.i.tute for glazeFirst Rise In a medium bowl, stir 1 cup (5 ounces) of the rye flour and the raisins with the boiling water to form a thin sour cream consistency; add a little more water or rye flour as necessary. Cover and set aside at room temperature for 20 to 24 hours. In a large bowl, thoroughly stir together 2 cups (10 ounces) of the rye flour, the bread flour, cocoa, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the mola.s.ses and oil into the ice water. Vigorously stir it into the bowl with the flours, sc.r.a.ping down the bowl sides and mixing until the dough is thoroughly blended. If too dry to mix, gradually mix in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be firm. If necessary, add in enough more rye flour to firm it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 20 to 24 hours; if convenient, vigorously stir once partway through the rise. In a medium bowl, stir 1 cup (5 ounces) of the rye flour and the raisins with the boiling water to form a thin sour cream consistency; add a little more water or rye flour as necessary. Cover and set aside at room temperature for 20 to 24 hours. In a large bowl, thoroughly stir together 2 cups (10 ounces) of the rye flour, the bread flour, cocoa, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the mola.s.ses and oil into the ice water. Vigorously stir it into the bowl with the flours, sc.r.a.ping down the bowl sides and mixing until the dough is thoroughly blended. If too dry to mix, gradually mix in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be firm. If necessary, add in enough more rye flour to firm it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 20 to 24 hours; if convenient, vigorously stir once partway through the rise.

Second Rise Stir the vinegar into the raisin mixture. Vigorously and thoroughly stir the raisin mixture, then cup of the rye flour, into the dough until very well blended. If necessary, thoroughly stir in (or work in with flour-dusted fingertips) enough more rye flour to yield a very stiff dough. Stir the vinegar into the raisin mixture. Vigorously and thoroughly stir the raisin mixture, then cup of the rye flour, into the dough until very well blended. If necessary, thoroughly stir in (or work in with flour-dusted fingertips) enough more rye flour to yield a very stiff dough.

Generously dust 2 well-oiled 8 x 4-inch loaf pans with rye flour. Divide the dough in half using oiled kitchen shears or a serrated knife. Turn each half into a pan. Brush or spray the tops with oil. Using well-oiled fingertips, pat and smooth the dough out into the pans. Then smooth and firmly tuck the ends underneath to form evenly shaped loaves. Brush the loaf tops evenly with egg white (or liquid egg subst.i.tute). Cover the pans with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough almost reaches the plastic. Remove it and continue until the loaves extend inch above the rims. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough almost reaches the plastic. Remove it and continue until the loaves extend inch above the rims.

Baking Preliminaries 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 400F. 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 400F.

Baking Bake the loaves on the lower rack for 25 to 35 minutes, or until the tops are nicely browned. Tent the tops with foil and continue baking for 20 to 30 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom portion (or until the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the centers are done. Cool the loaves in the pans for 10 minutes. Then turn them out onto a wire rack and cool at least 1 hour before serving. Bake the loaves on the lower rack for 25 to 35 minutes, or until the tops are nicely browned. Tent the tops with foil and continue baking for 20 to 30 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom portion (or until the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the centers are done. Cool the loaves in the pans for 10 minutes. Then turn them out onto a wire rack and cool at least 1 hour before serving.

Serving and Storing Serve cut into thin slices. The bread will keep at room temperature for 3 to 4 days, and may be frozen, airtight, for up to 2 months. Serve cut into thin slices. The bread will keep at room temperature for 3 to 4 days, and may be frozen, airtight, for up to 2 months.

Super Seeded Almond b.u.t.ter Health Bread KS Quotient Fairly Easy: Lots of ingredients, but easily mixed. No hand-shaping. Fairly Easy: Lots of ingredients, but easily mixed. No hand-shaping.

Loaded with four kinds of seeds, four kinds of grain, almond b.u.t.ter, and honey, this high-fiber, protein-rich bread is one of the few in the book that may warrant a trip to the health food store. Not only are the seeds called for usually sold in bulk, which is most economical, but they are usually in demand and turn over rapidly there, which means they are likely to be very fresh.

The recipe also calls for unsalted toasted almond b.u.t.ter, which looks a bit like peanut b.u.t.ter, but is made with ground almonds. It boosts the protein and provides fat that helps keep the loaves moist and soft, while also lending a subtle nutty taste. Most health food stores (and some supermarkets) carry both raw and roasted almond b.u.t.ters, some salted, some not; choose unsalted b.u.t.ter that's made from roasted almonds for the most distinct flavor. (It usually has a darker color, but check the label to be sure.) The two generous loaves are slightly sweet and moist from honey, compact, nubby from the seeds, and full-bodied enough that a slice or two makes a filling snack or substantial addition to a light meal.

Yield: 2 large loaves4 cups (22.5 ounces) unbleached white bread flour, plus more as needed cup roasted, salted sunflower seeds1/3 cup old-fashioned or quick-cooking (not instant) rolled oats1/3 cup cooked (cooled) brown rice cup white or yellow cornmeal, preferably stone-ground cup millet seeds, plus 1 tablespoon for garnish cup sesame seeds, plus 1 tablespoon for garnish2 tablespoons flax seeds, preferably golden2 teaspoons table salt1 teaspoons instant, fast-rising, or bread machine yeast2 cups ice water, plus more if needed2/3 cup clover honey or other mild honey cup unsweetened, unsalted toasted almond b.u.t.ter, stirred well before measuring if separatedCorn oil, canola oil, or other flavorless oil for coating dough tops2 tablespoons Cornstarch Glaze Cornstarch Glaze, or 2 tablespoons liquid egg subst.i.tute for finishing loaf topsFirst Rise In a very large bowl, thoroughly stir together the bread flour, sunflower seeds, oats, rice, cornmeal, cup each millet and sesame seeds, flax seeds, salt, and yeast until blended. In another bowl, stir together the water, honey, and almond b.u.t.ter until very well blended. Vigorously stir the mixture into the bowl with the flour, sc.r.a.ping down the sides and mixing just until very well blended. If the mixture is too dry to blend, add in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be fairly stiff. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours. In a very large bowl, thoroughly stir together the bread flour, sunflower seeds, oats, rice, cornmeal, cup each millet and sesame seeds, flax seeds, salt, and yeast until blended. In another bowl, stir together the water, honey, and almond b.u.t.ter until very well blended. Vigorously stir the mixture into the bowl with the flour, sc.r.a.ping down the sides and mixing just until very well blended. If the mixture is too dry to blend, add in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be fairly stiff. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise Vigorously stir the dough, incorporating more flour to yield a hard-to-stir consistency if necessary. Cut the dough in half with well-oiled kitchen shears or a serrated knife, placing each portion in an oiled 9 x 5-inch loaf pan. Brush or spray the loaf tops with oil. Using an oiled rubber spatula or your fingertips, smooth out the tops and press the dough evenly into the pans. Generously and evenly brush each top with Cornstarch Glaze (or liquid egg subst.i.tute); immediately sprinkle tablespoon of the sesame, then millet seeds, over each loaf. Using oiled kitchen shears or a serrated knife, cut a -inch-deep slash lengthwise down the loaf centers. Cover the pans with nonstick spray-coated plastic wrap. Vigorously stir the dough, incorporating more flour to yield a hard-to-stir consistency if necessary. Cut the dough in half with well-oiled kitchen shears or a serrated knife, placing each portion in an oiled 9 x 5-inch loaf pan. Brush or spray the loaf tops with oil. Using an oiled rubber spatula or your fingertips, smooth out the tops and press the dough evenly into the pans. Generously and evenly brush each top with Cornstarch Glaze (or liquid egg subst.i.tute); immediately sprinkle tablespoon of the sesame, then millet seeds, over each loaf. Using oiled kitchen shears or a serrated knife, cut a -inch-deep slash lengthwise down the loaf centers. Cover the pans with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough extends inch above the pan rims. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough extends inch above the pan rims.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F.

Baking Reduce the temperature to 350F. Bake on the lower rack for 45 to 50 minutes, until the loaves are well browned and firm on top. Cover the tops with foil and continue baking for 15 to 25 minutes, occasionally testing with a skewer inserted in the thickest part until it comes out with just slightly moist particles clinging to the bottom (or the center registers 208 to 210F on an instant-read thermometer). Bake for 5 to 10 minutes more to ensure the centers are baked through. Let cool on wire racks for 15 minutes. Remove the loaves to cooling racks; let cool completely. Reduce the temperature to 350F. Bake on the lower rack for 45 to 50 minutes, until the loaves are well browned and firm on top. Cover the tops with foil and continue baking for 15 to 25 minutes, occasionally testing with a skewer inserted in the thickest part until it comes out with just slightly moist particles clinging to the bottom (or the center registers 208 to 210F on an instant-read thermometer). Bake for 5 to 10 minutes more to ensure the centers are baked through. Let cool on wire racks for 15 minutes. Remove the loaves to cooling racks; let cool completely.

Serving and Storing The loaves slice best when cool, but the bread is good served warm, at room temperature, or toasted. Cool completely before storing. Store airtight in plastic or foil. Store at room temperature for 2 to 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature. The loaves slice best when cool, but the bread is good served warm, at room temperature, or toasted. Cool completely before storing. Store airtight in plastic or foil. Store at room temperature for 2 to 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature.

Crunchy-Munchy Pumpkin, Sunflower, and Flax Seed Boule KS Quotient Fairly Easy: All ingredients added before the first rise. Easy hand-shaping required. Fairly Easy: All ingredients added before the first rise. Easy hand-shaping required.

I often find the seeds in breads a distraction, but in this case they make the loaf. The generous quant.i.ty of roasted pumpkin, sunflower, and flax seeds lends a delicious and very distinctive nuttiness-not to mention crunchy texture, eye appeal, and protein. The bread is baked in a covered pot for most of its time in the oven, which crisps the crust and the seeds on it, but also prevents them from burning.

Be sure to use very fresh, appealing-tasting seeds for this recipe. If you can only find raw, unsalted sunflower and pumpkin seeds, toss them with teaspoon corn oil or canola oil and 1/8 teaspoon of salt and roast at 325F, stirring occasionally, until lightly toasted, 7 to 9 minutes.

Yield: 1 large loaf, 12 to 14 slices1 cups (7.5 ounces) whole wheat flour, plus more as needed1 cups (7.5 ounces) unbleached white bread flour cup flax seeds, preferably golden1 teaspoons table salt1 teaspoon instant, fast-rising, or bread machine yeast3 tablespoons clover honey or other mild honey1 tablespoons corn oil, canola oil, or other flavorless vegetable oil, plus more for coating dough top and pan1 1/3 cups plus 1 tablespoon ice water, plus more if needed1/3 cup roasted, salted pumpkin seeds, plus 2 tablespoons for garnish1/3 cup roasted, salted sunflower seeds, plus 2 tablespoons for garnish to 1 teaspoon sea salt or other coa.r.s.e crystal salt, optionalCornstarch Glaze, or 1 egg white, beaten, or 2 tablespoons liquid egg subst.i.tuteFirst Rise In a large bowl, thoroughly stir together the whole wheat flour, bread flour, flax seeds, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the honey and oil into the water. Vigorously stir the mixture into the bowl with the flours, sc.r.a.ping down the sides and mixing just until the dough is thoroughly blended. If the ingredients are too dry to mix together, gradually add in just enough more ice water to facilitate mixing, as the dough should be slightly stiff. If necessary, stir in enough more whole wheat flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours. In a large bowl, thoroughly stir together the whole wheat flour, bread flour, flax seeds, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the honey and oil into the water. Vigorously stir the mixture into the bowl with the flours, sc.r.a.ping down the sides and mixing just until the dough is thoroughly blended. If the ingredients are too dry to mix together, gradually add in just enough more ice water to facilitate mixing, as the dough should be slightly stiff. If necessary, stir in enough more whole wheat flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise Working in the bowl and turning the dough as you work, sprinkle about half the pumpkin and sunflower seeds over the surface. With lightly oiled hands, work in the seeds and fold the dough over to fully incorporate them. Continue working in the remaining seeds, folding over the dough until all the seeds are incorporated and fairly evenly distributed throughout. Sprinkle the dough with a little whole wheat flour. Press and smooth it into the dough, shaping it into a ball as you work. Working in the bowl and turning the dough as you work, sprinkle about half the pumpkin and sunflower seeds over the surface. With lightly oiled hands, work in the seeds and fold the dough over to fully incorporate them. Continue working in the remaining seeds, folding over the dough until all the seeds are incorporated and fairly evenly distributed throughout. Sprinkle the dough with a little whole wheat flour. Press and smooth it into the dough, shaping it into a ball as you work.

Oil a 3- to 4-quart Dutch oven or similar round, ovenproof pot. Transfer the ball to the pot. Dusting the dough with more flour as needed to prevent stickiness, tuck the edges under firmly all the way around, forming a smooth, high-domed round loaf about 6 inches in diameter. Brush off excess flour, then brush all over with Cornstarch Glaze (or egg white wash), then immediately sprinkle the surface with the remaining pumpkin and sunflower seeds for garnish. Using well-oiled kitchen shears or a serrated knife, cut a 2-inch diameter, -inch-deep circle in the top. Cover the pot with its lid.

Let Rise Using Any of These Methods For a 2- to 4-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then let stand at room temperature. Continue the rise until the dough doubles from its deflated size. For a 2- to 4-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then let stand at room temperature. Continue the rise until the dough doubles from its deflated size.

Baking Preliminaries 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Generously brush or spray the loaf with water. 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Generously brush or spray the loaf with water.