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I will host WEEKEND HERB BLOGGING #250 - September 6th to September 12th
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Recipe: Rosemary Bread
Yeastspotting
May 22, 2009

A traditional herb bread recipe, the rosemary matches the rustic taste of buckwheat flour. Enjoy it fresh baked, or serve with some delicate cheese.

Rosemary BreadRosemary Bread

Ingredients
1 package dry yeast
250ml water
2 sprigs rosemary (15cm each)
1 tsp. sugar
1 tsp. salt
250g durum wheat flour
150g all-purpose flour
50g buckwheat flour
olive oil

Directions
Mix together yeast, warm water, and sugar. Let stand until foamy. Add the rosemary leaves, salt, durum wheat flour, all-purpose flour and buckwheat flour.
Knead the dough and let rise for an hour and a half in a warm place.
Shape into a loaf and brush with olive oil.
Bake in preheated 200° C (392 F) oven 30-35 minutes.

I'm sending this to Susan for her Yeast Spotting event.


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Comments
Author: Susan/Wild Yeast (URL)
28/05/2009

I have rosemary in my garden and am always looking for ways to use it -- the buckwheat in this sounds interesting and I will have to give it a try. Beautiful loaf!

Author: Mary (URL)
29/05/2009

What an interesting load! I ll have to try this as I have an herb garden that is already becoming too active. Have a wonderful day.

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