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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 Bread

    Rosemary 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.


    Basil and Zucchini TortelliniUn anno fa:

    Basil and Zucchini Tortellini

    I'm sending this to Susan for her Yeast Spotting event.
    Tags: Durum Flour  Buckwheat Flour  Yeast  Bread, Savory Pastries  Rosemary  Thanksgiving  USA  


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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.

    Your comment

     

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