Pain Seigle

Our variation on France's famous rye bread includes crushed whole grains and seeds, for added flavor and texture.

Starter
1/4 teaspoon Lalvain du Jour pain de campagne starter
1/2 cup rye flour
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup water

Dough
all of the prepared starter (above)
3 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon instant yeast
1 1/2 teaspoons salt
1/2 cup Harvest Grains Blend, plus 2 tablespoons for topping
3/4 cup warm water
The Starter: Mix together the starter, flours and water, cover, and set aside in a warm spot (75°F to 85°F) for 16 to 24 hours. The starter will become puffy. If the room temperature is cooler, it may take longer.

The Dough: Combine all of the dough ingredients and mix and knead together -- by hand, electric mixer, or bread machine -- until the dough is elastic, but still slightly sticky. Allow the dough to rise in a lightly greased, covered bowl for 1 1/2 to 2 hours.

Turn the dough out onto a lightly greased work surface, and shape it into a slightly flattened round. Cover it and let it rise for 1 to 2 hours, or till it's doubled in bulk. Spray the bread with water, lightly sprinkle it with the remaining Harvest Grains Blend, give the top crust a couple of slashes, and bake it in a preheated 450°F oven for 20 to 25 minutes. Remove it from the oven, and cool completely on a wire rack. Yield: 1 large loaf.