Follow these steps for perfect results
fast rising dry yeast
tepid water
whole wheat flour
rye flour
unbleached white flour
salt
dissolved
water
cornmeal
for dusting
Dissolve yeast in tepid water in a mixer bowl.
Add 4 cups of flour and whip for 10 minutes.
Add salted water.
Knead with a dough hook or by hand until smooth and elastic.
Cover the dough with an inverted bowl and let it rise.
Punch down the dough and let it rise again.
Punch down the dough and form into 2 or 3 loaves.
Place loaves on a cornmeal-dusted baking sheet or stone.
Let the loaves rise until doubled.
Bake in a preheated 450F oven for about 25 minutes, or until golden brown and the loaves sound hollow when thumped.
Expert advice for the best results
Adjust the amount of water slightly depending on the humidity.
For a crustier loaf, spritz with water before baking.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated overnight.
Serve warm with a drizzle of olive oil.
Serve with cheeses and olives.
Accompany with soups or stews.
Pairs well with the rustic flavors.
Discover the story behind this recipe
Staple food of ancient Roman civilization.
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