Spicy Bread
Yield
1 loafPrep
10 minCook
50 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 300 | grams |
all-purpose flour
wheat |
|
| 350 | grams |
all-purpose flour
rye |
|
| 20 | grams |
salt
|
|
| 20 | grams |
yeast, active dry
fresh |
|
| 300 | cc |
water
40c |
*
|
| 10 | grams |
herbs
of provence |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+2 | grams |
all-purpose flour
wheat |
|
| 3.5E+2 | grams |
all-purpose flour
rye |
|
| 2E+1 | grams |
salt
|
|
| 2E+1 | grams |
yeast, active dry
fresh |
|
| 3E+2 | cc |
water
40c |
*
|
| 1E+1 | grams |
herbs
of provence |
* |
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.
