Recipe: Rosemary bread

Bread with aromatic herbs
May 22, 2009

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

Rosemary bread

Rosemary bread

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

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.

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Author: Susan/Wild Yeast (URL)

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)

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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