Overnight refrigerator bread

This bread recipe has revolutionized my bread-making routine. You make the dough at night, pop it in the fridge, and then bake it in the morning while you get ready for work. Perfect.

As a side-note, another thing that recently revolutionized my baking world is the dough whisk. It stops the dough from glomming together in a big ball on the end of the wooden spoon. King Arthur Flour sells them.

Allow 1.5 hours for first part

1. In a large mixing bowl, combine

2 packets yeast
1 1/2 cups warm water
1 tablespoon sugar

2. Stand for 5 min

3. Stir in:

1 tablespoon salt
1/4 cup olive oil
1 cup whole wheat flour **
2 tablespoons gluten
2 cups white flour
1/8 cup flax seeds
1/8 cup cracked wheat

4. Beat well

5. Gradually add:

2 1/2 cups plain flour

6. Knead for 10 minutes, by hand or in bread maker, then place it on the bench, covered with a teatowel for 30-40 minutes.

7. Grease a smallish baking tray or two large loaf pans, sprinkle the bottom with corn meal.

8. Divide the dough in half and shape into two oval loaves. Place side-by-side in the baking tray or one in each of the loaf pans. Brush the top with oil and cover loosely with plastic wrap.

9. Place in the fridge overnight.

10. In the morning, remove the dough from the fridge and preheat the oven to 375oF. When the oven is warm, put the bread in for 30-40 minutes.

11. Cool on wire rack.

** For white bread, just replace the whole wheat flour and the flax seeds/cracked wheat with plain flour.