Rustic Rosemary Wholegrain Bread Recipe
Making bread from scratch at home might seem like a big commitment, but it is actually a very simple enjoyable and inexpensive process. All you need is some time, plan to make it when you are at home for a few hours, like on a Sunday afternoon. Impress your guests with this amazing comforting recipe. We choose to use a whole grain unrefined, unenriched and unbleached flour, stone ground made from only Italian wheat. Whole flours are rich in nutrients and taste and will make a darker and more flavorful bread.
Yield: Makes a large loaf
Prep time: 15 minutes
Cooking and proofing time: 3 ½ hours
Mother yeast, 1 ounce (2 tablespoons) - Lievito Madre by Molino Rossetto
Whole flour, 1 pack (1 kg)- Petra 9 by Molino Quaglia
Luke warm water, 2 ½ cups
Sea salt, 2 tablespoons – Sale di Cervia by Parco della Salina di Cervia
Sugar, 1 tablespoon
Rosemary, 1 tablespoon Rosmarino by Segreti di Sicilia
Extra virgin olive oil, 1 tablespoon to grease pan (can use other oil if preferred)
Oven, loaf pan, electric mixer or bowl, tea towel
Place all ingredients but the rosemary and oil in the electric mixer or in a bowl and mix or kneed until smooth and uniform. Cover the bowl with a damp clean tea towel and let sit for about 2 hours, or until the dough has roughly doubled. Now add the rosemary and knead lightly and shape into a loaf. If the dough is too sticky use some flour on your hands. Grease the loaf pan with a little oil and place the loaf in it. Place the pan in the oven and let rest for about 20 minutes, if you have a gas oven with a pilot or a bread proofing setting it will make your loaf raise even more. After 20 minutes turn the oven on at 375 F and bake for about 50 minutes to 1 hour, until the crust looks crispy and light brown.
Enjoy with some of Bellina’s delicious spreads, cheeses and salumi (cured meats).
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