Ingredients

1 1/4 C warm water

1 C Biga

2 tsp malt

1/4 C honey

2 tsp yeast

1/2 C molasses

2 tsp salt

3 T butter

4 tsp caraway seeds

3 T sesame seeds

3 T pumpkin seeds, chopped

2 T vegetable oil

5-5 1/2 C bread flour

1 egg, beaten

2 T rolled oats

Corn meal

Preparation

  1. Add malt, honey, Biga to water, stir in yeast and 1 C flour
  2. Let stand 20 minutes. Add egg, molasses, vegetable oil. Mix well
  3. Add salt, seeds, oats, 1 1/2 flour. Mix well
  4. Add flour to make dough. Cover and let rise 5 minutes
  5. Knead 6-10 minutes to form smooth, non-stgicky dough
  6. Shape into ball. Place in oiled bowl, cover, let rise until 2X.
  7. Punch down, let rise again to 2x size
  8. Punch down (and divide for medium loaves). Shape into oval or round loaf (or loaves)
  9. Place loaf (loaves) on peel sprinkled with corn meal. Cover, let rise 30-45 minutes
  10. Place baking stone in oven, pre-heat to 450 degrees. Place water-filled pan in bottom of oven. Slide loaf (loaves) onto baking stone. Spray sides of oven with water. Bake 10 minutes
  11. Lower heat to 400 degrees, bake about 30 minutes until bottom sounds hollow, or internal temperature is 180-200 degrees
  12. Cool on racks