The French love their bread, but they usually buy it in boulangeries. In many homes I visited, though, people would make a quick bread like the goat-cheese-and-apricot bread on page 145. When they had a bit more time, on a weekend morning perhaps, they would make a heartier bread and eat it throughout the week. This recipe, which I tasted at a friend’s house in Paris, is very forgiving and can withstand additions and variations. I often add bits of leftover nuts and dried fruit. Great for breakfast with goat cheese or preserves, it is also a wonderful sandwich bread.
Recipe information
Yield
2 loaves
Ingredients
Preparation
Step 1
Dissolve the yeast in 3 cups lukewarm water in the bowl of an electric mixer fitted with a dough hook.
Step 2
Once it is dissolved, turn the mixer on low and slowly add the honey, rolled oats, steel-cut oats, wheat germ, salt, anise seeds, walnuts, and dried figs. Stir in the whole-wheat flour and 3 1/2 cups of the all-purpose flour and knead.
Step 3
Put the slightly sticky kneaded dough in a large greased bowl, and cover with plastic wrap. Let it rise for 1 hour, or until it is doubled in volume.
Step 4
Preheat the oven to 375 degrees. Grease a baking sheet, or line it with parchment paper.
Step 5
Punch down the dough, and turn it out onto a lightly floured surface. Divide it in half, and form two round loaves. Place them on the baking sheet and using a sharp knife or a razor blade, make a few long, shallow gashes across each of the loaves. Let rise another 1/2 hour.
Step 6
Bake for 40 minutes, or until the loaves sound hollow when tapped. Allow to cool before slicing.
