Recipe: Lemon Whole-Wheat Egg Bread (makes 2 loaves)

LEMON WHOLE-WHEAT EGG BREAD

FOR THE SPONGE:
1 tablespoon active dry yeast
2 cups warm water (105 to 115 degrees)
3/4 cup instant nonfat dry milk
1/2 cup honey
3 cups whole-wheat flour
FOR THE DOUGH:
Grated zest of 2 medium lemons
About 3 cups whole-wheat pastry flour
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
2 teaspoons salt
4 large eggs, at room temperature
1/2 rolled oats, for sprinkling

TO PREPARE THE SPONGE:
In a large bowl using a whisk or in the work bowl of a heavy-duty electric mixer fitted with a paddle attachment, beat together the yeast, warm water, dried milk, honey and whole-wheat flour. Beat hard until smooth and creamy, about 1 minute. Scrape down the sides with a spatula and cover with plastic wrap. Let stand at room temperature until foamy, about 2 hours. Gently stir down.

TO PREPARE THE DOUGH:
Zest the lemons, taking care to avoid the white pith. Place in a food processor or blender with 1/2 cup whole wheat-flour and process until the zest is incorporated into the flour.

Sprinkle the lemon flour, butter and salt over the sponge and beat hard. Use a wooden spoon if mixing by hand. Add the eggs, one at a time, then 1/2 cup of the pastry flour. Beat hard again to make a smooth batter. Add the remaining flour, 1/2 cup at a time, until a soft, shaggy dough that clears the sides of the bowl is formed.

Turn the dough out onto a lightly floured work surface and knead until soft, slightly sticky, yet springy, about 5 minutes, dusting with the pastry flour 1 tablespoon at a time, as needed to prevent sticking. (The dough can also be kneaded with a machine using the dough hook 3 to 4 minutes.)

Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.

Prepare two 9-by-5-inch loaf pans by lightly greasing and sprinkling the bottom and sides of each pan with half the rolled oats. Set aside.

Gently deflate the dough. Turn out onto a work surface. Divide the dough into 4 equal portions. With the palm of your hands, roll the dough into 4 oblong pieces, about 10 inches long. Place 2 oblongs side by side. Starting in the center, wrap each around the other to create a fat twist effect. Place one twist in one of the loaf pans. Repeat the procedure to made the second loaf.

Sprinkle the tops with oatmeal. Let rise at room temperature, uncovered, for about 30 minutes, or until level with the sides of the pans. The loaves should not completely double in bulk.

TWENTY MINUTES BEFORE BAKING:
Preheat the oven to 375 degrees F.

Place the pans on a rack in the center of the oven and bake 35 to 40 minutes, or until deep brown and the loaves sound hollow when tapped with your finger. Cover with a piece of aluminum foil if the loaves seem to be browning too fast. Remove the loaves from the pans and cool on racks.

Makes two 9-by-5-inch loaves
Source: The Bread Bible: Beth Hensperger's 300 Favorite Recipes by Beth Hensperger