Whole Wheat Buttermilk Bread

Directions

Glaze

1Insert steel knife in food processor and mix egg with salt for 2 seconds. Remove and set aside. Do not clean work bowl.

Bread

1Oil large mixing bowl and set aside.

2Combine yeast and sugar with warm water in a small bowl and let stand until foamy, about 10 minutes.

3Using steel knife in processor, combine 2 cups bread flour with whole wheat flour and salt.

4With machine running, pour warm water mixture and buttermilk through the feed tube and mix until dough forms ball.

5Add butter and mix until dough works away from sides of bowl and is smooth and elastic, about 40 seconds.

6If dough is too wet, add remaining 1/3 cup of flour, one tablespoon at a time.

7Transfer to oiled bowl, turning to coat all surfaces.

8Cover bowl with damp towel.

9Let stand in warm draft-free area until dough has doubled in volume, about 1 hour.

10Meanwhile grease 1 double French bread pan or baking sheet and sprinkle with cornmeal.

11Transfer dough to lightly floured surface and divide in half.

12Roll one piece into rectangle, then roll up lengthwise, pinching ends and seam tightly. Arrange loaf seam side down on baking sheet.

13Repeat with remaining dough.

14Cover loaves with damp towel. Let stand in warm draft-free area until doubled, approximately 45 minutes.

15Position rack in center of oven and preheat to 425.

16Brush tops of loaves with glaze, being careful not to drip on to pan.

17Bake until bread is golden brown and sounds hollow when tapped on bottom, 25 - 30 minutes.

18Remove from pan and cool on racks.