KS Quotient
Easy: All ingredients added before the first rise. Hand-shaping required.
This big (2½ pounds), handsome, hearty, seed-studded boule boasts a wonderful, chewy-crispy crust and springy, surprisingly light crumb. The cracked wheat, wheat germ, and combination of flax, sesame, and poppy seeds boost the fiber and nutrients, as well as lend texture and a delectable earthy flavor. The light-colored, or "golden," variety of flax seeds have a particularly rich, nutty taste and aroma that contributes to the aura of the whole-grain goodness, but brown flax seeds will do perfectly well, too.
Like the other "pot" breads in this book, this one is baked in a heavy lidded Dutch oven or similar container. (See Choosing the Right Pot: for more details on suitable pots.) When the lid is finally removed, it's always fun to see that the spiral pattern cut into the loaf top has opened up and exposed the interior, which dramatically contrasts the areas with seeds.
Use this hearty, all-purpose loaf for toast or sandwiches, or cut it into generous portions and serve warm with a hearty soup or stew.
Yield: 1 large loaf, 12 to 14 portions or slices
3 tablespoons cracked wheat (or chopped wheat berries; see Tip)
2½ tablespoons flax seeds, preferably golden
2/3 cup boiling water
2½ cups (12.5 ounces) whole wheat flour, plus more as needed
2 cups (10 ounces) unbleached white bread flour
2 tablespoons wheat germ
2 tablespoons poppy seeds
2 tablespoons sesame seeds
Generous 2¼ teaspoons table salt
1¼ teaspoons instant, fast-rising, or bread machine yeast
2½ tablespoons clover honey or other mild honey
2¼ cups ice water, plus more if needed
Corn oil, canola oil, or other flavorless vegetable oil for coating dough top and pot
2 tablespoons liquid egg substitute or egg white for glaze
1½ tablespoons each flax seeds, poppy seeds, and sesame seeds mixed together for garnish
First Rise Combine the cracked wheat and flax seeds with the boiling water and let stand until cooled thoroughly. In a large bowl, thoroughly stir together the whole wheat and bread flours, wheat germ, poppy seeds, sesame seeds, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the honey into the ice water. Vigorously stir the mixture and the cracked wheat—flax mixture into the bowl with the flours, scraping down the bowl sides completely 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 form a fairly stiff dough. (The seeds will absorb moisture, stiffening the dough further during the rise.) If the dough is soft, add more whole wheat flour until it is firmed up but not 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; if convenient, vigorously stir once partway through the rise.
Second Rise Thoroughly stir the dough. Using a well-oiled rubber spatula, fold the dough in towards the center, working your way around the bowl. Oil a 3½- to 4-quart Dutch oven or similar ovenproof pot. Sprinkle 2 tablespoons of whole wheat flour into the pot, then tip back and forth to coat the bottom and sides. Invert the dough into the pot.
Sprinkle 2 to 3 tablespoons more whole wheat flour over the dough. Pat and smooth it into the dough surface with your fingertips. Then smooth and tuck the sides of the loaf underneath all the way around so it forms a smooth, round, high dome, about 7 inches in diameter. Brush away any excess flour, then brush the loaf all over with the liquid egg substitute. Immediately sprinkle the mixed seed garnish over the loaf (it will be heavily coated). Using well-oiled kitchen shears or a serrated knife, cut a 1/8 -inch-deep spiral slash in the loaf top. Cover with the lid.
Let Rise Using Any of These Methods For a 2- to 4-hour regular rise, let stand at warm room temperature; for a 1½- to 2½-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 let stand at room temperature. Continue the rise until the dough doubles from its original size.
Baking Preliminaries 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 475°F.
Baking Reduce the heat to 425°F. Bake, covered, on the lower rack for 55 to 60 minutes, until the top is lightly browned and firm. Bake, uncovered, for 10 to 15 minutes longer, until well browned, occasionally testing with a skewer inserted in the thickest part (or until the center registers 205° to 207°F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the center is done. Cool the loaf in the pot on a wire rack for at least 15 minutes before serving. Remove the loaf to the rack; cool thoroughly.
Serving and StoringCut the loaf into portions; it tastes good warm but cuts much better when cool. Cool completely before storing. To maintain the crisp crust, store in a large bowl draped with a clean tea towel or in a heavy paper bag. Or, to prevent drying, store airtight in a plastic bag or foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400°F oven for a few minutes. The bread will keep at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.
TipIf you happen to have wheat berries, which are, in fact, just uncooked whole wheat kernels, you can turn them into cracked wheat using a food processor, coffee grinder, or blender. It will take 2 or 3 minutes in a processor but only 30 to 60 seconds in a coffee grinder or blender to chop the wheat berries to the cracked wheat stage.