Four-Grain Bread

Easy Four-Grain Pot Boule
Makes 1 large loaf
From "Kneadlessly Simple" by Nancy Baggett


3 1/4 cups (16.25 ounces) unbleached all-purpose white flour or unbleached bread flour, plus more
as needed
1/2 cup yellow or white cornmeal, plus 1 tablespoon for garnish
1/2 cup old-fashioned or quick-cooking oats (not instant)
1/4 cup light or dark rye flour
1 tablespoon granulated sugar
Generous 2 teaspoons table salt
3/4 teaspoon instant yeast
2 cups ice water, plus more if needed
Flavorless oil spray


First rise: In a large bowl, combine all of the dry ingredients. Add the water, scraping down the
sides until everything is blended. If the mixture is too dry, add a bit more water. The dough should
be fairly stiff. Add more flour if necessary. Brush or spray the top with oil. Cover bowl with
plastic. Refrigerate dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18
hours. If possible, stir vigorously partway through the rise.


Second rise: Using an oiled rubber spatula, gently lift and fold the dough in toward the center
all the way around until mostly deflated. Don't stir. Brush or spray with oil. Re-cover with
plastic.


Let rise for 1 1/2 to 2 1/2 hours at warm room temperature. The dough should double from its
deflated size.


Twenty minutes before baking, preheat the oven to 450 degrees. Place a heavy metal pot or Dutch
oven in the oven and heat until sizzling hot.


Taking care not to deflate the dough, gently loosen it from the bowl with an oiled spatula and
invert it into the hot pot. Don't worry if it's lopsided. Generously spritz or brush with
water and sprinkle with a tablespoon of corn meal. Using well-oiled kitchen shears, snip an
"X" 1/2-inch deep into the dough. Top the pot with the lid. Shake to even out dough and
place in the oven.


Lower heat to 425 degrees. Bake, covered, on lower rack for 50 minutes. Remove the lid. Reduce
heat to 400 degrees and bake for 15-20 minutes longer, until the top is well-browned and the
internal temperature is 210-212 degrees. Cool in the pan on a wire rack for 10-15 minutes. Remove
the loaf to a rack to cool completely.

Source:
http://www.chicagonow.com/blogs/flour-girl/2010/07/52-loaves-week-13-no-knead-rustic-four-grain-bread.html