Directions:
- Mix the yeast in with the milk; allow to activate
- Assemble and combine all the dry ingredients
- Make a well in the center of the bowl, and add the yeast mixture, then add the egg
- Add the water
- Mix well, and keep mixing until the dough starts to come away from the sides of the bowl
- KNEAD to the smooth and blistered stage, which takes about 15 minutes
- Form into a round ball
- Place a little olive oil in the bottom of the bowl
- Place the dough ball into the bowl
- Coat with olive oil (this prevents a crust from developing, which would create problems for proofing; it also keeps the ball from drying)
- Place in a warm area to rise; allow to rise about 2 hour, or until doubled in bulk
- Form the loaf!
- Cut the dough in half. Reserve the other half under a to prevent it from drying or hardening
- Create a mushroom shape for the base.
- Pinch in below the center to make the shape more obvious
- Coat with a brush with plain water, then:
- Coat with egg wash to prevent the base from drying while you work on the next stage
- The sheaves:
- Taking some of the reserved dough, roll into long strips, then cut as illustrated
- Roll each little ball in your hands to form an oblong piece.
- Make one end a bit pointed.
- NOW comes the fun!
- With scissors, cut a few notches in this piece as illustrated, to resemble the wheat
- You will be making over one hundred of these, so patience is a must!
- Do likewise with more pieces of dough.
- Assemble from the top of the loaf, then interlap as shown
- Keep added these little pieces until the sheaf is full.
- ==============================================
- NOTE:
- Brush the pieces every so often as the sheaf pieces are added. This will help them adhere to the base, as well as prevent them from forming a dry crust, which inhibits proofing!
- Now for the bottom portion:
- Roll strips of dough to resemble the sheaf stems, and place on the base as shown
- Make a braid of dough to place on the sheaf to resemble it being tied.
- Pinch in the ends to make the shape more defined as a ‘tied’ sheaf of wheat
- Cover the entire loaf liberally with more egg wash
- Allow to rise until doubled in bulk
- Bake at 400*F for the first 15 minutes
- Now reduce the heat to 350*F and continue baking another 30 to 35 minutes, or until the loaf is a light golden brown, and sounds hollow when tapped
- Allow the loaf to cool on the baking sheet
- =======================================
- NOTE:
- This loaf is time-consuming to prepare, but well worth the effort for the final result!
- Again, patience is the key, but the finished produce is well worth all the work ! :+D
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.96 Kcal (1570 kJ) | ||
| Calories from fat | 73.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 12% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 600.14mg | 25% | |
| Potassium | 112.98mg | 2% | |
| Total Carbs | 63.7g | 21% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 9.88g | 20% | |
| Iron | 4.4mg | 25% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 240.15 Kcal (1005 kJ) | ||
| Calories from fat | 46.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.2g | 12% | |
|---|---|---|---|
| Cholesterol | 26.21mg | 14% | |
| Sodium | 384.36mg | 25% | |
| Potassium | 72.36mg | 2% | |
| Total Carbs | 40.8g | 21% | |
| Dietary Fiber | 1.67g | 10% | |
| Protein | 6.33g | 20% | |
| Iron | 2.8mg | 25% | |
| Calcium | 15.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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