Herbs de Provence & Olive Bread |
|
| 2-1/4 cups water |
| 2 tablespoons sugar |
| 1 tablespoon grated lemon zest |
| 1-1/2 tablespoon Herbs de Provence |
| 1/2 teaspoon salt |
| 1 teaspoon caraway seeds |
| 4-1/2 teaspoons active dry yeast |
| 4 cups unbleached bread flour |
| 1/4 cup Extra Virgin Herb Olive Oil |
| 2-1/2 cups medium rye flour or light flour |
| 1-1/2 cups lightly packed pitted olives halved |
This is such a rich and flavorful bread you may want to make a lunch of it. Serve it with a little olive oil in a dipping bowl sprinkled with a pinch of fresh chopped rosemary and lavender flowers and sea salt. Have a small bowl of olives with some fresh thyme sprinkled on top and serve with a nice glass of wine.
Place the water, sugar, lemon zest, salt, seeds and herbs de provence in a small saucepan. Warm the mixture on the stove. Let cool to lukewarm (110-115 degrees), then add yeast and stir to dissolve. Mix in 2 cups of the bread flour and the 1/4 cup of olive oil. When the mixture is well combined, add all the rye flour and mix well. Stir in the olives.
Add more bread flour, 1/2 cup at a time, until you've got a firm dough. Turn onto a floured surface and knead for about 5 minutes, or until the dough is elastic.
Oil a large bowl with a tablespoon of olive oil, put the dough in it and turn it to grease the top. Cover with a towel in a warm place and let rise for about an hour.
When the dough is doubled, punch down, knead a moment, halve, and form each half into a round loaf. Grease a large baking sheet and sprinkle with cornmeal, place dough on them and cover with towel and let rise for about 35 to 45 minutes.
Preheat oven to 375 degrees.
Bake loaves in preheated oven for about 40 to 45 minutes, or until a knife inserted comes out clean.
The basic biblical affirmation about food is that God is the giver of our daily bread. |
