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By Root 734 0

don’t have a cast-iron pot, use a 10-inch cast-iron skillet. Bake until an instant-read thermometer registers 200°F, 40 to 45 minutes. You can also bake the bread in a 9 by 5 by 3-inch loaf pan. Grease the pan well with oil and sprinkle with 1 to 2 tablespoons flax seeds or sesame seeds. After folding the dough as in step 2, drop it seam side up right into the pan. Cover with a dish cloth for about 1 hour (do the finger-poke test as in step 3). After 30 minutes, place a rack in the bottom third of the oven and preheat to 425°F. Bake until an instant-read thermometer registers 200°F, about 60 minutes. Transfer the pan to a wire rack to cool for about 5 minutes. Run a knife around the edges, unmold, and return to the wire rack, right side up, to cool completely before cutting. For a nicer crust when using a skillet or a loaf pan, slide a second rack with a broiler tray into the lowest level of your oven when preheating. After you place the loaf in the oven, carefully add about 1 cup hot tap water to the tray. Stand back so the steam doesn’t hit you!

TO TIME IT: Soak the whole grain berries the morning before, no later than lunchtime. Mix the dough (as in step 1) in the late afternoon or evening. Finish and bake the loaf (steps 2 through 5) in the morning, but no later than 18 hours after you start the dough.

AROMA SPICE BLEND

I always have a tight-fitting jar with my own aroma spice blend in the pantry. I combine 6 tablespoons whole coriander seeds with 3 tablespoons each fennel and caraway seeds to add distinct aroma and texture to German-style whole grain breads. The mixture, enough for 6 loaves, will keep at least 1 year in a dry, cool place (for sources).

HERBED FETA IN OLIVE OIL

Whenever I don’t know what to do with leftover fresh herbs, I prepare this marinated feta, a staple in my mom’s house in Greece. She doesn’t measure anything and uses any fresh herb her Mediterranean garden will provide. Use this recipe as inspiration and do the same. This feta will last up to 1 week in the fridge. Serve herbed feta together with the Aroma Bread with Coriander and Fennel or the Pine Nut Bread with Fennel and Sun-Dried Tomatoes. It’s delicious also as part of an appetizer spread, with whole wheat baguette or a crusty sourdough loaf to mop up the fragrant oil. Leftover marinating oil can be used as a salad dressing, or heat it gently and pour over poached white fish or steamed vegetables, combined with a drizzle of lemon juice. MAKES 8 APPETIZER SERVINGS

2 slices feta (preferably sheep’s milk), about ½ inch thick (8 to 10 ounces total)

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh oregano

1 teaspoon minced fresh rosemary

1 teaspoon finely grated lemon zest

1 or 2 cloves garlic, minced

¼ teaspoon freshly ground black pepper

1/8 teaspoon dried chile pepper (optional)

Extra-virgin olive oil, for marinating

2 teaspoons red wine vinegar, for drizzling

1 Place both slices of feta in a glass or plastic container big enough to fit them side by side.

2 In a small bowl, combine all the other ingredients except the olive oil and vinegar in a small bowl. Press the mixture gently onto the feta slices, creating an herbal layer. Carefully pour enough olive oil into the container to cover the feta and herbs. Chill, covered, for at least 2 hours and up to 1 day. The olive oil will solidify when chilled, so be sure to serve at room temperature. Cut the feta into cubes and drizzle with the vinegar.

Pumpernickel (German Whole Grain Rye Bread)

Real German pumpernickel is a supremely chewy and dense delicacy—unlike what you might find in your local supermarket. It is traditionally baked with two ingredients only: water and rye. An unusual baking process transforms the slightly tangy grain into a naturally sweet bread: the loaves are baked in sealed steam chambers at very low temperatures for up to 24 hours. This no-knead pumpernickel is inspired by traditional recipes. Allow two days for its easy but slow preparation and wait to eat it until the third day, as the bread is too moist to eat immediately (see