Crusty Whole-Wheat Bread

Crusty Whole-Wheat Bread

  • Preparation 20 min
  • Cooking 1 h
  • Waiting 45 min
  • Raising 12 h
  • Servings 1
  • Makes 1 loaf about 2 lb (900 g)
  • Freezes Yes
  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free
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Categories

Ingredients

  • Bread

    • 2 cups (500 ml) unbleached all-purpose flour
    • 1 cup (250 ml) whole-wheat flour
    • 1/2 cup (125 ml) spelt flour
    • 1/2 cup (125 ml) spelt flakes
    • 1 1/2 tsp (7.5 ml) salt
    • 1/2 tsp (2.5 ml) instant dry yeast
    • 1 3/4 cups (430 ml) cold water
  • Coating

    • 1/4 cup (60 ml) spelt flakes
    • 1/4 cup (60 ml) pumpkin seeds
    • 1/4 cup (60 ml) sunflower seeds
    • 1/4 cup (60 ml) whole-wheat flour

Preparation

  • Bread

  • Coating

Note from Ricardo

This recipe was inspired by the bread recipe created by baker Jim Lahey and presented by food writer Mark Bittman in the New York Times.

Personal Note