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4. Turn the dough out onto a lightly floured work surface. Knead until smooth and no longer sticky, 5 to 10 minutes.

5. Oil a medium bowl with 1 teaspoon oil. Transfer the dough to the bowl; turn to coat. Loosely cover with plastic wrap, and let the dough rise in a warm spot until doubled in bulk, 1 to 1¼ hours.

6. Brush a heavy-duty baking sheet with 1 teaspoon oil; set aside. Punch down the dough. Transfer to a lightly floured work surface. Knead the dough once or twice. Flatten into a 9-inch circle.

7. Pull the edges of the dough up and in toward the center; pinch to seal. Turn the dough over. Pull down on the dough with cupped hands to stretch the top; pinch the edges at the bottom. Wrap your hands around the sides of the dough; rotate to shape into a tight ball, 5½ inches in diameter and 3¾ inches high. Place on the oiled baking sheet, seam side down.

8. Brush plastic wrap with the remaining teaspoon oil; cover the dough. Let rise until doubled in bulk, 45 minutes to 1 hour.

9. Preheat the oven to 400°F. Score an X in the top of the dough. Brush with egg white; sprinkle with the remaining tablespoon oats. Bake 10 minutes. Reduce oven temperature to 350°F. Bake until dark golden brown and the bottom sounds hollow when tapped, 40 to 45 minutes. Let cool completely on a wire rack.

socca

MAKES 8 WEDGES

2½ cups chickpea flour

½ cup extra-virgin olive oil, plus more for the skillet

Coarse salt and freshly ground pepper

1 tablespoon chopped fresh rosemary

1. Heat the broiler with the rack 8 inches from the heat source. Stir together the flour, 2 cups water, the oil, and 1 tablespoon salt in a medium bowl.

2. Oil a 12-inch cast-iron skillet; pour in the batter. Broil until golden brown, 3 to 4 minutes. Reduce oven to 400°F; bake until set, about 6 minutes. Sprinkle with the rosemary; season with salt and pepper. Cut into 8 wedges, and serve.

cranberry bran muffins

MAKES 12

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

2 cups all-purpose flour

1½ cups wheat bran

1½ teaspoons baking powder

¾ teaspoon fine salt

¼ teaspoon baking soda

1½ cups packed dark-brown sugar

1¼ cups plus 2 tablespoons buttermilk

11 tablespoons (13/8 sticks) unsalted butter, melted and cooled

2 large eggs

1 tablespoon finely grated orange zest

2 teaspoons pure vanilla extract

1½ cups fresh or frozen cranberries

1. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners; set aside. Place the flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in the sugar, and set aside.

2. Whisk together the buttermilk, butter, eggs, zest, and vanilla in a bowl. Add the flour mixture; stir until just combined. Stir in the cranberries.

3. Divide the batter among the lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.

banana bread with walnuts and flaxseed

MAKES 1 LOAF

You can store the banana bread, wrapped well in plastic wrap, at room temperature up to 4 days.

2 tablespoons unsalted butter, melted, plus 1 teaspoon unsalted butter, softened, for the pan

½ cup whole-wheat flour

¾ cup all-purpose flour

¼ cup ground golden flaxseed (from about 2 tablespoons whole)

¾ teaspoon coarse salt

½ teaspoon baking powder

½ teaspoon baking soda

1 large egg, plus 1 large egg white

½ cup light-brown sugar

1½ teaspoons pure vanilla extract

¾ cup mashed very ripe bananas (about 2 medium bananas)

½ cup walnuts (about 1¾ ounces), toasted and coarsely chopped

1. Preheat the oven to 350°F. Butter a 9 × 5 × 3-inch loaf pan, and set aside. Whisk together the flours, flaxseed, salt, baking powder, and baking soda in a medium bowl, and set aside.

2. Put the egg and egg white in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-low speed until well combined, about 2 minutes. Add