Prevent your screen from going dark as you follow along.
  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine flour with the rest of the ingredients in a large bowl or the bucket of a bread machine. Mix and knead by hand, stand mixer or bread machine until the dough is smooth and supple, adding additional liquid or all-purpose flour as needed.

  2. Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour. (In a bread machine, allow the machine to complete its dough cycle.)

  3. Turn the dough onto a lightly oiled work surface, and shape it into a 9" log.

  4. Place the loaf in a lightly greased 9" x 5" pan, cover the pan, and let the loaf rise about 40 to 60 minutes, or until it's crowned about 1" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

  5. Bake the bread for 30 to 40 minutes, or until it's golden brown and its internal temperature registers 190°F on an instant-read thermometer.

  6. Remove the bread from the oven, remove it from the pan, and allow it to cool on a rack.

Tips from our Bakers

  • Want to use Kamut® flour in this recipe? Substitute 1 1/2 cups (6 1/4 ounces) Kamut® and 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour for the all-purpose and white whole wheat flours. Shape the loaf into an 8" log, and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover it and let it rise about 30 minutes, until it's crowned about 1" over the rim of the pan. Continue with the recipe as directed.
  • For a crustier loaf, form the risen dough into a ball (boule), and bake in a bread baking bowl or on a lightly greased or parchment-lined baking sheet for 30 to 40 minutes.