Description
Delicious bread with the aroma of Provencal herbs, long does not get stale. Maturing before baking in the fridge from a day to four, which gives you to fully open up the flavors and most test.
Ingredients
-
Wholegrain wheat flour
1 cup
-
Flour
1 cup
-
Yeast
1 tsp
-
Olive oil
1 Tbsp
-
Yogurt
65 ml
-
Brown sugar
20 g
-
Seasoning
1 Tbsp
-
Salt
1 tsp
-
Wild rice
0.5 cup
-
Water
0.5 cup
Cooking
In a bowl, pour warm water with the yogurt, sugar, salt, yeast, rice, herbes de Provence
Add the sifted flour and stir with a wooden spoon, until smooth
Spread on the table, sprinkled with flour and knead until smooth, the dough is sticky, but more than half a Cup of flour to add! A bowl greased with olive oil, put the dough, cover and put into the refrigerator for at least 14 hours, maximum 4 days, I got ripe 2 days
So I developed the dough
Leave the dough covered for a couple of hours to become room temperature, moldable bread, spread on cookie sheet - I baked on a silicone Mat
I wanted to make the top a bit ragged, so sprinkled the top with flour and made the cuts, leave for an hour to approach a test If you want just smooth the top, then grease one side of plastic wrap with vegetable oil and cover with oiled side of the bread, leave for an hour in the heat
Preheat the oven to 200 Bake until tender, from 30 minutes, took me 40 minutes, if you tap on the bread it should make a hollow sound
Let it cool down completely on the grid and Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.