The French love their bread, but they usually buy it in boulangeries. In many homes I visited, though, people would make a quick bread like the goat-cheese-and-apricot bread on page 145. When they had a bit more time, on a weekend morning perhaps, they would make a heartier bread and eat it throughout the week. This recipe, which I tasted at a friend’s house in Paris, is very forgiving and can withstand additions and variations. I often add bits of leftover nuts and dried fruit. Great for breakfast with goat cheese or preserves, it is also a wonderful sandwich bread.

　　

Ingredients

2 loaves

　　2 tablespoons active dry yeast

　　1/2 cup honey

　　2 cups old-fashioned rolled oats

　　1 cup steel-cut oats

　　1 cup toasted wheat germ

　　1 tablespoon kosher salt

　　2 teaspoons anise seeds

　　1 cup roughly chopped walnuts

　　1 cup diced dried figs

　　2 cups whole-wheat flour

　　4 cups all-purpose flour, plus more as needed

　　

Step 1

Dissolve the yeast in 3 cups lukewarm water in the bowl of an electric mixer fitted with a dough hook.

　　

Step 2

Once it is dissolved, turn the mixer on low and slowly add the honey, rolled oats, steel-cut oats, wheat germ, salt, anise seeds, walnuts, and dried figs. Stir in the whole-wheat flour and 3 1/2 cups of the all-purpose flour and knead.

　　

Step 3

Put the slightly sticky kneaded dough in a large greased bowl, and cover with plastic wrap. Let it rise for 1 hour, or until it is doubled in volume.

　　

Step 4

Preheat the oven to 375 degrees. Grease a baking sheet, or line it with parchment paper.

　　

Step 5

Punch down the dough, and turn it out onto a lightly floured surface. Divide it in half, and form two round loaves. Place them on the baking sheet and using a sharp knife or a razor blade, make a few long, shallow gashes across each of the loaves. Let rise another 1/2 hour.

　　

Step 6

Bake for 40 minutes, or until the loaves sound hollow when tapped. Allow to cool before slicing.

　　Quiches, Kugels, and Couscous