Four Peaks Hearth Bread

Here is my recipe for hearth bread. I posted it in October, but am always making alterations to it. The kosher grocery by my apt. sells these gorgeous heavy-duty paper bags filled with extra-high gluten flour in 5, 7, and 10 pound quantities. I was so impressed by the lightness of this loaf and its nice, crunchy crumb. Perfect for sandwiches and potlucks!

3 1/2 cups high-gluten flour
1 cup whole wheat flour
1 1/2 tsp. salt
1 3/4 tsp. yeast
1-2 cups warm water
1 tsp. agave nectar

Stir together the flours, salt, and yeast. Stir together 1 cup of the warm water and the agave and add them to dry ingredients. Stir and knead the dough until it is springy and add more water or flour as you see fit. You want the dough to come together in a ball and still be a little sticky. Knead for ten minutes. Place the ball of dough in an oiled bowl, cover it with a plastic bag and place it in a warm place for an hour and a half. Punch the dough to deflate and shape it into a tight ball. Wrap the dough in a floured towel and let rest for another 20 minutes. At this point, pre-heat the oven to 475 and place a low dish filled with water on the bottom rack of your oven. After 30 minutes, make an X-shaped slash on the top of the bread and place in the oven. Reduce heat to 350 and bake for 30 minutes or until the bread is golden brown and sounds hollow when knocked. I usually spritz the oven with cool water every 10 minutes or so to ensure a nice crumb.

Enjoy,
NRG