Slow-Rising Peasant Loaf

Slow rising gives bread a better flavor and also allows you to adjust the
timing to your convenience. This is the perfect loaf--chewy yet crusty--to
serve with soups or stews. Remember to start preparing a day ahead.

Makes 6 servings

1/2 teaspoon active dry yeast
1 cup lukewarm water (105-115o F.)
1 3/4 cups all-purpose flour*
3/4 cup whole-wheat flour
1 teaspoon salt

In small bowl, sprinkle yeast over lukewarm water; let stand 5 minutes,
until foamy. In large bowl or food processor, combine all-purpose and whole-wheat
flours, salt and yeast mixture. If using processor, pulse 1 minute, until dough
begins to form a ball. If mixing by hand, sprinkle work surface with the
reserved 1 tablespoon flour. Turn dough out onto prepared work surface and
knead 5 minutes. Spray large bowl with nonstick cooking spray; place dough in
bowl. Cover loosely with plastic wrap or damp towel and refrigerate overnight
or up to 18 hours. Punch down dough. Spray an 8" round baking pan with
nonstick cooking spray. Press dough into prepared pan (dough will be slightly sticky).
Cover loosely with plastic wrap or damp towel and let rise in a warm,
draft-free place until dough doubles in volume, about 1-1 1/2 hours. Preheat
oven to 400o F. Dust loaf with reserved 1 teaspoon flour. Bake 15 minutes;
reduce heat to 350o F. and bake 40 minutes longer. Remove loaf from pan
and bake directly on oven rack about 10-15 minutes longer, until loaf sounds
hollow when tapped. Cool completely on wire rack before slicing.

*Reserve 1 teaspoon flour for dusting loaf (step 6). If mixing by hand (step 3),
reserve an additional tablespoon flour.

SERVING SIZE:  1/6 Of Loaf

POINTS:  5 (3.5)

PER SERVING:  189 Calories, 2 g Total Fat, 0 g Saturated Fat,
368 mg Sodium, 39 g Total Carbohydrate,
3 g Dietary Fiber, 6 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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