Spicy Bread
Submitted by leroy
Rustic Herbes de Provence bread with wheat and rye flours, naturally leavened and fragrantly spiced. European-style artisan loaf baked at home.
YIELD
1 loafPREP
10 minCOOK
50 minREADY
60 minThis is bread with character, a dense, aromatic loaf perfumed with Herbes de Provence that fills your kitchen with the scent of a French bakery.
The combination of wheat and rye flours plus natural leaven creates a hearty, slightly sour crumb that’s miles away from fluffy sandwich bread.
It takes time and patience, but the reward is a crusty, flavorful loaf that tastes like you apprenticed in Provence.
Pro Tips
- Use active sourdough starter (leaven) that has been fed within 12 hours for best rise
- Substitute single herbs like thyme or rosemary if you don’t have Herbes de Provence
- Divide dough in half for two smaller loaves and reduce baking time to 50 minutes
- Cool completely before slicing or the interior will be gummy
Ingredients
Directions
Give the flour in a pot, mix well with herbes, add salt and yeast at different ends of the pot, add water while stirring, add leaven.
Knead well during 5 min.
Cover and let rest for 30 min.
Knead well and form as you like.
Cover and let rest 60 min. til it doubled its volume.
Bake in preheated oven at 225?C for 70 min.
You can use single herbs (e. g. thyme) instead of h. of Provence. If you divide the paste in two parts the baking time would be 50 min.
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