Rosemary Peasant Bread
 
 
Author:
Recipe type: Bread
Cuisine: Italian
Serves: 2 loaves
Ingredients
  • 1 cup warm water
  • 1 Tbsp. yeast
  • 2 tsp. evaporated cane juice (or sugar)
  • 1 tsp. kosher salt
  • 2 Tbsp. fresh rosemary, chopped (divided)
  • 2 Tbsp. butter, melted (divided)
  • 1 cup freshly ground whole wheat flour
  • 1½ cups unbleached, all-purpose flour (you can make this with all whole wheat flour, but the resulting loaf is "heartier")
  • olive oil
  • sea salt
  • additional olive oil and cracked black pepper for dipping sauce
Instructions
  1. Grind wheat in the WonderMill.
  2. In the bowl of a stand mixer, combine warm water, yeast, and evaporated cane juice. Allow it to sit for 5-10 minutes until foamy.
  3. While it is resting, chop the fresh rosemary. Make sure to use just the leaves and discard the stems.
  4. When the yeast mixture is bubbly, toss in kosher salt, 1 Tbsp. rosemary, 1 Tbsp. butter, and flours. Using your mixer's dough hook, knead for 5 minutes (10 minutes if kneading by hand).
  5. It will eventually come together and be smooth and elastic.
  6. Coat a mixing bowl with olive oil. Place the dough in the bowl, and turn over once.
  7. Cover, and allow to rise until doubled (about an hour).
  8. After the rise, punch down the dough.
  9. Coat a baking sheet with olive oil. Divide the dough into two equal balls and shape into round loaves. Place on the baking sheet.
  10. Sprinkle loaves with additional 1 Tbsp. rosemary and press into the dough.
  11. Allow loaves to rise again until doubled (45 minutes).
  12. Preheat oven to 375 degrees.
  13. Bake loaves for 15-20 minutes until golden brown. Remove to wire racks to cool.
  14. While still hot, brush loaves with remaining 1 Tbsp. butter and sprinkle with sea salt. Be generous! This gives great flavor to the bread.
  15. To prepare the dipping sauce, crack some black pepper into a small dish and pour in some good quality olive oil.
Recipe by Feathers in Our Nest at https://www.feathersinournest.com/2012/11/rosemary-peasant-bread.html