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Prep Time: 40 Minutes Cook Time: 180 Minutes |
Ready In: 220 Minutes Servings: 1 |
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This is based on a recipe I have had forever, from who knows where, and which I've changed quite a bit. I reduced the salt to 3/4 tsp, as the original 2 tsp was clearly too much for this amount of flour, especially if you sprinkle salt on top. I also reduced the water from 1 cup to 3/4 cup. This makes two small loaves. Ingredients:
1 tablespoon active dry yeast |
1 tablespoon sugar |
3/4 cup water |
2 cups multi-grain all-purpose flour, eagle mills or 2 cups white whole wheat flour |
1 teaspoon fine sea salt |
3 tablespoons fresh rosemary leaves, chopped |
2 tablespoons extra virgin olive oil, approximately |
coarse sea salt, to taste |
Directions:
1. Place yeast, sugar and water in a medium bowl. Let it stand 10 minutes or so, until it is bubbly.
2. Add one cup of flour and mix well.
3. Add remaining flour, salt, rosemary and 1 tbl olive oil, and mix to make a smooth dough.
4. Turn out onto a floured board and knead for about 10 minutes, adding additional flour if necessary. Form into a ball.
5. Pour 1 tsp olive oil into a medium bowl. Dip the top of the dough into the oil, turn so that it is on the top, and place the dough into the bowl. Coat entire dough ball with oil. (Or, grease the bowl, turn dough to grease the ball).
6. Cover and let rise in warm place until doubled, about an hour.
7. I put all the ingredients in the bread machine and used the dough cycle. This is a small amount of flour, and you should check it ten minutes or so into the cycle - I used my spatula to push the flour towards the paddle, and this permitted it to turn into a ball of dough. I let the dough rise in the machine without an additional oil.
8. Turn out the dough onto a lightly oiled surface, deflate gently, and let the dough stand another five to ten minutes.
9. LIghtly grease a baking pan or heat baking stove in 450 deg oven.
10. Divide the dough in half, forming into two rounded loaves.
11. Brush remaining oil on the loaves (one or two teaspoons should be enough) and sprinkle with the coarse sea salt, to taste. I suggest you sprinkle lightly. Do not use table salt, but flake salt would be good, also.
12. Allow the loaves to rise, lightly covered, for about 30 minutes.
13. Place in pan or onto the baking stone and bake for 20-25 minutes, or until lightly browned.
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