Autumn Harvest Loaf Recipe: Rustic Bread with Whole Grains

For the poolish: In a large bowl, whisk together ½ cup (120 grams) lukewarm water and a pinch of yeast. Add the bread and whole wheat flours and stir until smooth with no dry spots. Cover loosely and let stand at room temperature overnight. Store any remaining yeast in an airtight container in the refrigerator until needed.

For the dough: In the bowl of a stand mixer fitted with a dough hook, whisk together 1 cup (240 grams) lukewarm water and the remaining yeast, then add the poolish. Add the flours, salt, cinnamon, ginger, and orange zest. Mix on low speed for 4 minutes. The dough will come together but may remain slightly rough; it should stretch without tearing when handled gently.

Lightly grease a large bowl. Transfer the dough to the bowl, cover, and let rise in a warm, draft-free spot (about 75°F/24°C) for 30 minutes.

With wet hands, perform a set of folds in the bowl: lift the underside of the dough, stretch it upward, and fold it toward the center. Repeat four times around the bowl. Add the chopped nuts and dried fruit, and use wet hands to press them into the dough until evenly distributed. Cover and let rise again for 30 minutes, repeating the folding step. Then cover and let the dough rise until soft, smooth, and doubled, about another 30 minutes.

Prepare a proofing basket or medium bowl by lining it with a linen cloth dusted with flour.

Turn the dough onto a lightly floured work surface. Gently press it into a disk about 1 inch thick. Fold the bottom third up over the center, then fold the right third over the center, then the left third, and finally the top third to create layers. Roll the loaf away from you to place the seam on the bottom, then cup the dough with both hands and pull it toward you to tighten the surface. Rotate 90 degrees and repeat until you have a tight, smooth boule. Place the boule seam-side up in the prepared basket or bowl. Cover and let rise in a warm, draft-free spot (75°F/24°C) until puffed and jiggles slightly when shaken, about 45 minutes to 1 hour.

About 20 minutes before the boule finishes rising, preheat the oven to 500°F (260°C) and place a Dutch oven inside to heat.

Turn the boule out onto a piece of parchment lightly dusted with flour. Brush the top and sides with water and sprinkle with oats. Score the top with a lame or razor. Carefully remove the hot Dutch oven and, using the parchment to transfer, lower the boule into it. Cover with the lid and return to the oven.

Immediately reduce the oven temperature to 425°F (220°C). Bake covered for 25 minutes, then remove the lid and bake an additional 10 to 15 minutes until the crust is deep golden and an instant-read thermometer registers 205°F to 210°F (96°C to 99°C) in the center. Remove the loaf from the Dutch oven and cool completely on a wire rack before slicing.