Ingredients

• 1 cup (4 1/2 ounces) ancient grains flour
• 2 1/4 cups (10 1/4 ounces) bread flour
• 1 tablespoon vital wheat gluten
• 1 1/4 cups lukewarm water
• 2 1/2 teaspoons instant yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon olive oil

Directions

1. Combine the flours, gluten, water, yeast, and sugar in the bowl of your stand mixed. Knead with the dough hook until you have an elastic dough. Add the salt and olive oil and continue kneading until both are fully incorporated.

2. Form the dough into a ball, drizzle with additional olive oil, and return the dough to the bowl. Cover the bowl with plastic wrap and set aside until doubled in size – about an hour.

3. Preheat the oven to 350 degrees and sprinkle cornmeal on a baking sheet. Sprinkle some flour on your work surface and turn out the dough. Knead the dough briefly, then shape it into a ball. Place it, seam-side down, on the prepared baking sheet. Cover with plastic wrap and set aside until doubled in size – about 40 minutes.

4. Slash the loaf as desired, then bake until nicely browned, about 35 minutes. Remove the loaf to a rack to cool completely before slicing.

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