Friday, July 31, 2009

Herby Wheat Bread

Made some really yummy bread yesterday. I used a basic honey wheat recipe and added some extras.

First you add 2 1/4 tsp. of active dry yeast to 1 cup warm water in a large bowl. Let it sit while you work on the next part (for at least 10 minutes).



In a small saucepan, combine 1 cup milk, 3 TBS. olive oil, 2 TBS. honey, and 2 tsp. salt. Heat to a simmer, and then cool to 110 degrees F.



Pour the milk mixture into the yeast mix, and then add 2 cups organic white flour, and 2 cups organic wheat flour, 1 tsp. black pepper, 2 TBS mixed dried herbs (I used rosemary, lemon thyme and oregano). Mix to form the dough.



Turn the dough out on the counter and knead for 5 minutes. You'll know it's ready when the dough bounces back after you press on it. Rinse the large bowl you had from before, dry it, and coat it with olive oil. Turn the dough around in the bowl until it's coated with oil. Cover the bowl with a towel and let rise for 2 hours, until it doubles in size. (This picture is when I first placed it in the bowl. By the time it was done rising, it was to the top of the bowl.)

Punch the dough down, and split into two pieces. Knead again for a few minutes and shape into 2 loaves, and place into loaf pans that have been buttered and floured, or shape into round loaves and place on a cookie sheet. Cover and let rise again for another hour.



Bake at 375 for about 45 minutes. Leave in the pans for 5 minutes, and then turn out onto wire racks to cool. Enjoy!

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