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Prep Time: 300 Minutes Cook Time: 60 Minutes |
Ready In: 360 Minutes Servings: 6 |
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Although time consuming (3 rises) this bread is delicious with winter stews and soup. Recipe source: Bon Appetit (February, 1985). Prep time includes rises. Ingredients:
1 envelope dry yeast |
1 cup warm water |
2 1/2 cups rye flour or 3 cups whole wheat flour |
3 cups white flour |
1/4 cup olive oil |
1/2 cup water or 1/2 cup white wine |
1 3/4 teaspoons salt |
1/4 teaspoon pepper |
1/2 cup warm water |
4 teaspoons dried basil |
1/4 teaspoon dried sage |
Directions:
1. Sprinkle yeast over 1 cup water in large bowl, stir to dissove.
2. Let stand for 5 minutes.
3. Mix rye and white flour together to equal 6 cups flour.
4. Mix 1 1/2 cups flour in with yeast/water, stir well.
5. Sprinkle 1/2 cup flour over dough.
6. Cover with plastic wrap or damp towel and let rise in warm area until doubled (1 1/2 hours).
7. Heat oil in skillet over low heat.
8. Add basil and sage, stir about 1 minute.
9. Remove from heat and cool.
10. Blend 1 cup of flour, oil mixture, 1/2 cup water (or wine), salt and pepper into dough using a dough hook or by hand.
11. Slowly add remainlng 1/2 cup water.
12. Stir in remaining 2 1/2 cups flour, 1/2 cup at a time until dough is smooth and elastic (10 minutes if using dough hook), adding more flour if dough is still sticky.
13. Grease large bowl.
14. Add dough, turning to coat all sides of dough.
15. Cover bowl and let rise until doubled (1 1/2 hours).
16. Grease two baking sheets.
17. Punch dough down.
18. Divide dough in half.
19. Form each piece of dough into a 14-inch long loaf.
20. Place on baking sheets, seam side down.
21. Let rise in warm area until almost double (1 hour).
22. Preheat oven to 400-degrees F.
23. Slash tops of loaves with knife.
24. Bake bread 50-60 minutes or until bread sounds hollow when tapped on bottom and is golden brown.
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