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Whole Wheat Buttermilk Bread

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Friday, November 10, 2006

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Whole Wheat Buttermilk Bread
Bon Appetit Archives

1 large egg
1/2 teaspoon salt
1 envelope dry yeast
1 teaspoon sugar
1/2 cup plus 2 tablespoons warm water (105 to 115 degrees F.)
2 1/3 cups bread flour
2/3 cup whole wheat flour
1 1/4 teaspoons salt
1/2 cup plus 1 tablespoon warm buttermilk
2 tablespoons unsalted butter, room temperature
Cornmeal

For glaze, insert steel knife in processor and mix egg with salt 2 seconds. Remove and set aside. Do not clean work bowl. Oil large mixing bowl and set aside. Combine yeast and sugar with warm water in a small bowl and set stand until foamy, about 10 minutes. In work bowl, combine 2 cups bread flour with whole-wheat flour and salt. With machine running, pour yeast mixture and buttermilk through feed tube and mix until dough works away from sides of bowl and is smooth and elastic, about 40 seconds. If dough is too wet, add remaining 1/3 cup bread flour one tablespoon at a time and mix. Transfer dough to oiled bowl, turning to coat all surfaces. Cover bowl with damp towel. Let stand in warm draft-free area until dough has double in volume, about 1 hour (an oven preheated to lowest setting for 2 minutes and then turned off works well; cushion bottom of bowl with pot holder).
Meanwhile, grease 1 double French bread pan or baking sheet and sprinkle lightly with cornmeal. Transfer dough to lightly floured surface and divide in half. Roll one piece into rectangle, then roll up lengthwise, pinching ends and seam tightly. Arrange loaf seam side down in half of prepared pan or sheet. Repeat with remaining dough. Cover loaves with damp towel. Let stand in warm draft-free area until doubled, approximately 45 minutes.
Position rack in center of oven and preheat to 425 degrees F. Brush tops of loaves with glaze, being careful not to drip glaze onto pan. Bake until bread is golden brown and sounds hollow when tapped on bottom, 25 to 30 minutes. Remove from pan and let cool on rack.

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