DIRECTIONS
In a large bowl, dissolve the yeast in 1/4 cup of the warm water. Allow the yeast to proof until it is foamy, about 10 minutes. Add the remaining 1 1/2 cups water and malt barley or sugar and mix well. Set the bowl aside.
In a separate bowl, mix the whole wheat flour, 2 cups of the all-purpose flour, and the salt. Add to the yeast mixture and mix with a wooden spoon. At this point, the mixture will be very soft. Add the remaining flour and mix with your hands until a ball of dough is formed. Add additional all-purpose flour as needed to make a soft dough.
Place the dough on a floured work surface and knead it for 5 to 10 minutes, folding the dough over on itself several times, until it is shiny and elastic. Let the dough rest, covered, on a floured surface for 5 minutes.
Grease a bowl with the olive oil. Put the dough in it and turn the dough a few times to coat with the oil. Cover the bowl tightly with plastic wrap and then a towel, and let it rise in a warm place until doubled, about 1 hour.
Punch the dough down and knead it a few times on a floured surface. Shape the dough into a round, oval, or braid and place on a baking sheet. Cover the bread and let rise about 20 minutes.
Preheat the oven to 375ºF. Grease a baking sheet.
Just before baking, brush the top of the dough with the beaten egg and sprinkle on the wheat bran. Bake for 30 to 35 minutes, or until the top and bottom are nicely browned. Remove the bread to a rack to cool completely.
This recipe is from NELLA CUCINA by Mary Ann Esposito, published by William Morrow and Company Inc., in 1993.
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