Laurie Colwin'S Bread

• 1 1/2 cups unbleached white flour
• 1 1/2 cups stone ground whole wheat flour
• 3/4 cup coarse whole wheat flour (or regular whole wheat flour)
• 1 teaspoon salt, heaping
• 1 tablespoon wheat germ (or corn germ)
• 1/2 teaspoon yeast (1/4 teaspoon if you will leave it overnight)
• 3/4 cup milk
• 3/4 cup water

1. In a large bread bowl mix the flours, salt, and germ.
2. Mix the yeast with the liquids. You may use more water than milk to equal 1 1/2 cups, if desired.
3. Pour the liquid into the flour and stir. The dough should not be dry or sticky, but tend to sticky. If too sticky, add a little more flour.
4. Knead the dough well, roll in flour, and put in a warm bow. Leave in a cool, draft-free place and go about your day.
5. When you get home, punch down the dough and knead it well. Roll again in flour and forget it until convenient.
6. Sometime later, punch dough down again. Give it a final kneading. Shape into a baguette, slash the top with four diagonal cuts, brush with water and let proof for a few minutes, if you have the time.
7. Bake at 450 for 30 minutes. Turn the oven to 425 and bake another 20 minutes.

unbleached white flour, stone ground, whole wheat flour, salt, germ, yeast, milk, water

Taken from www.food.com/recipe/laurie-colwins-bread-487356 (may not work)