Friday, January 28, 2011

Tuscan Whole Wheat Herb Bread

I don't know if I didn't cook it long enough, or if the texture just wasn't for me, but I give this a C. That being said, my coworkers loved it, so to each her own. It's definitely a dense bread.

Recipe adapted from Epicurious

1 1/3 cups Warm Water (105 to 115 degreesF
1 pkg. active dry yeast or 21/4 t.
2 T of your favoriate herb. (thyme, sage, basil or oregano or all together making the 2 T.
1T dried rosemary
1 tsp thyme
1 teaspoon parsley
1 tsp basil
1 1/2 t. salt (kosher preferred)
1 t. sugar or honey (or to taste)
1 1/2 cups whole wheat flour 6 ounces
2 to 2 1/2 cups bread flour 8.5 ounces
2 tablespoon baker's dry milk

In a large bowl, stir together the warm water, yeast, oil spices and sugar. Let mix stand for 5 minutes.
Using a wooden spoon or mixer stir in the whole wheat flour about 1/2 cup at a time, stir in the bread flour as well until most of the flour has been absorbed and the dough forms a ball.
Turn the dough out onto a lightly floured surface. Knead in the remaining dough to bake the ball moderately stiff, smooth and elastic (6 to 8 min).
Shape the dough into a ball, then place in a lightly greased bowl. Cover with a towel and let rise in a warm place until double.

Punch down, let rest for 10 min. Lightly grease a baking sheet, shape dough 8X4. let rise again.

Slash loaf and place in a 375 degree oven for about 25 to 30. Cover with foil if necessary for the last 15 min to prevent over browning.


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