Savory Wheat Trenck Bread
|Whole wheat flour||3 Cup (48 tbs)|
|Parmesan cheese||1 Cup (16 tbs), grated|
|Oregano leaves||3 Teaspoon|
|Garlic powder||1 Teaspoon|
|Active dry yeast||2|
|Water||3 1⁄4 Cup (52 tbs)|
|Unbleached flour cornmeal||5 1⁄2 Cup (88 tbs)|
|Egg||1 , beaten|
In a large bowl, using an electric mixer at medium speed, combine wheat flour, Parmesan, salt, oregano leaves, garlic powder, and yeast.
In a small saucepan, heat together water and honey until very warm (120°-130°). Add warm liquid to flour mixture. Blend at low speed until moistened. Beat for 3 minutes at medium speed. By hand, stir in flour to form a stiff dough.
On a floured surface, knead in 1-1 1/2 cups flour, to form a smooth elastic dough. Knead about 8 minutes.
Grease the inside of a large bowl, place dough in bowl and loosely cover with plastic wrap. Place bowl in a warm (80° -85°) place and let dough rise until double in size (approximately 1 hour). Grease two cookie sheets and generously sprinkle with corn meal. Punch down and divide dough into 4 equal pieces. Form into 12" long loaves with tapering ends. Place on prepared cookie sheets and cut diagonal slits on top of loaves. Loosely cover cookie sheets with plastic wrap and let loaves rise until double in size (approximately 45 minutes). Preheat oven to 375°.
Brush loaves with beaten egg and bake at 375° for 20 minutes. Remove from oven and brush with cold water. Return to oven and bake for 10-15 minutes or until hollow sounding when tapped.