Serves: 5
Total Calories: 702
Yield: 2 Medium Rounds

2 tablespoons (2 packets) active dry yeast
2 1/2 cups lukewarm water
2 tablespoons sugar
2/3 cup nonfat dry milk powder
4 tablespoons vegetable oil
1 cup wheat germ
1 tablespoon salt
scant teaspoon powdered cardamom
3 1/2 cups white unbleached flour
2-3 cups rye flour
1 egg white plus 1 tablespoon cold water
1-2 tablespoon cornmeal for pans

1. Place the yeast, water, sugar, milk powder, oil, wheat germ, salt, and cardamom in a dishpan or large bowl and stir with a wooden spoon. Add the white flour and beat with the spoon for 3 minutes.

2. Add 2 cups of rye flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding flour as necessary. Knead for about 5 minutes, or until the dough is smooth and elastic. Shape into a ball.

3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Thoroughly grease (with oil or butter) two 8-inch round cake pans or pie tins and set aside.

4. Punch down the risen dough and form into a ball. Cut in half, and shape each half into a round that is higher in the center than on the sides (do this by placing the palms of your hands on opposite sides of the dough and slapping it down on the counter while turning repeatedly). Place in the prepared pans. Leave the tops as they are for a rugged look, or smooth them with a little cold water. Cover the loaves and let rise about 30 minutes, or until doubled in bulk.

5. Cut a 1/2-inch-deep cross on the top of each risen loaf (or 5 or 6 short slashes in a circle, like flower petals). In a small bowl, beat together the egg white and cold water; using a pastry brush or your fingers, brush some on each loaf. Place in a preheated 400°F oven and bake for 30 to 35 minutes, or until the loaves are browned and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

Nutritional Facts:

Serves: 5
Total Calories: 702
Calories from Fat: 120

More Recipes from the Great Natural Breads Made Easy Cookbook:
Honey Whole Wheat Bread
75 Minute Health Bread
Peasant Bread
Wheat-Berry Bread
Corn-Wheat Bread
Oatmeal Bread
Anadama Bread
Grow Your Own Sprouts
Sprouted Wheat Bread
Wheatena Wheat Bread
Soy Bread
Norwegian Rye Bread
Potato-Rye Bread
Rye-Corn-Potato Bread
Pumpernickel Bread
Wheat Germ Batter Bread
Whole Wheat Batter Bread
Ten-Grain Bread
Multigrain Bread
Olive Bread
Multi-Seed Bread
Walnut Bread
Kaffee Klatch Bread