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Ingredients
- 1/2 cup warm water
- 1/2 teaspoon sugar
- 2 packages active dry yeast
- 2 cups rye flour
- 2 3/4 cups flour
- 2 teaspoons salt
- 1 1/2 teaspoons pepper
- 3/4 cup water
- 1/4 cup honey
- 1/4 cup chopped fresh rosemary
Details
Servings 16
Preparation
Step 1
1. Stir together water and sugar. Add yeast and let it proof.
2. Combine rye flour, 1 cup AP flour, salt and pepper. Add yeast mixture. Stir in 3/4 cup water, honey, and rosemary. Add another cup AP flour.
3. Turn out onto well-floured surface and knead, adding enough flour to make dough manageable. Place in a large greased bowl, cover and let rise until doubled.
4. Punch down and form into a round loaf. Cover with greased plastic wrap and let rise until doubled. Cut three slashes into top of dough
5. Heat oven to 350. Bake until done, about 40 minutes. Cool on wire rack.
Notes: Very dense; probably would work well for sandwiches. Taste of this bread was phenomenal. I used dried rosemary, which worked just fine, although fresh would have undoubtedly been better. Great bread if you like pepper!
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