Prep 30 mins
Cook 5 hrs
From The Cuisine of California. Goes well with stews. Cook time includes rising and baking time.
- 1⁄2 ounce dry active yeast
- 1⁄2 cup lukewarm water
- 1⁄2 cup white wine
- 1⁄4 cup extra virgin olive oil
- 1 1⁄2 cups whole wheat flour
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup rye flour
- 2 teaspoons salt
- 1 egg yolk
- 1 tablespoon milk or 1 tablespoon cream
- 1⁄2 cup chopped pine nuts
- Sprinkle yeast over lukewarm water in a small bowl.
- Let stand 10 minutes, then add wine and oil.
- In a large bowl, mix all 3 flours and salt.
- Reserve 1 cup of the flour mixture and set aside.
- Pour the yeasty water over the remaining flour and knead with an electric mixer that has a dough hook attachment.
- Gradually add the reserved 1 cup flour, waiting until added flour is absorbed before putting in more.
- Knead with dough hook on low about 8 minutes, or until dough is elastic and smooth.
- Turn out the dough onto a lightly floured surface and knead for a few minutes.
- Add a tablespoon of water if the dough is dry, 1 to 2 tablespoons of flour if the dough is too sticky.
- Place the dough in an oiled bowl and turn to coat.
- Cover with a damp clean washcloth and let rise in a warm place for at least 3 hours or overnight.
- Punch down the dough and knead it again, on a lightly floured surface.
- Shape into a smooth round loaf.
- For the glaze, beat the yolks with the milk or cream and brush over all sides of the loaf.
- Roll the loaf in the pine nuts until evenly coated.
- Place on a greased baking sheet and cover with a damp cloth until nearly doubled in size.
- Preheat oven to 350.
- Place a pan full of water on the bottom rack of the oven.
- With a sharp knife, cut an"X" into the top of the loaf.
- Bake for 45 minutes.
- Loaf should sound hollow when tapped on bottom, this will indicate that it is done.
- Let cool on a rack and serve at room temperature.