Preparation:
Sponge: Dissolve the yeast in the water slowly; thoroughly blend in the flours and malt or honey. Cover with a clean towel and let rise in a warm place for approximately 4 hours or more. Dough: Dissolve the yeast in the water. Blend in the salt, malt or honey and flour. Blend well. Thoroughly incorporate with the sponge until pliable and smooth (dough will pull away from bowl). Turn out onto a lightly floured board and knead for 3 to 5 minutes, then let rest for 10 minutes. Shape into 1 long or round loaf. (You can also use 3 loaf pans.) Cut a cross in the center and place on a corn meal sprinkled baking tin. Cover and let rise until almost doubled. Then place a pan of boiling water on the floor of the oven. Set temperature at 400 degrees; bake the bread for 45 minutes or until it is golden brown and done. Brush with egg white glaze before and after baking. |
