-
1
Melt butter in a medium skillet over medium-high heat. Add grains and/or seeds and cook 5 to 7 minutes, stirring often until toasted (if the grains/seeds start to pop, you can cover the skillet). Remove from heat and allow the grains to cool completely.
-
2
In a large bowl, stir together yeast, salt and warm water. Stir in flour and toasted grains with a wooden spoon until a dough forms and no dry parts remain. Cover bowl with lightly greased plastic wrap. Let it rise in a warm place until doubled, about 2 to 3 hours.
-
3
Punch down risen dough. Divide dough in half. Reserve one half in a covered bowl in the fridge.* Lightly dust a work surface with flour, put the dough onto the surface and shape it into a round loaf. Lightly sprinkle cornmeal on a pizza peel or the back of a baking sheet; transfer loaf to peel. Cover with lightly greased plastic wrap or a tea towel and let it rise 40 minutes to 1 hour until puffy.
-
4
When dough is halfway through its second rise, heat oven to 450 F. Place a broiler pan on the bottom rack of the oven and a baking stone on the middle rack. Let the stone heat for 20 minutes.
-
5
Dust the top of the loaf with flour. Using a serrated knife, lightly score top of bread three times. Heat a cup of water in the microwave for about a minute.
-
6
Open the oven and carefully slide bread off of the peel onto the hot baking stone. Pour the cup of hot water into the broiler pan and quickly close oven door.
-
7
Bake bread 30 minutes or until golden brown cooked throughout.
-
8
* The second section of dough can be stored in a covered container in the fridge for up to 2 weeks. If you want to bake both loaves the same day, leave the second loaf out of the refrigerator for a full hour (instead of 40 minutes to 1 hour) before you plan to bake it, then proceed as directed.
-
9
Recipe adapted from Artisan Bread in Five Minutes a Day.
