French Country Bread with Currants and Rosemary

By Lv2Cook

Ingredients

• 1 cup bread flour
• 1 cup whole-wheat flour
• Basic Sponge (at room temperature; see recipe)
• 1/2 cup rye flour
• 1/4 cup regular oats
• 3/4 cup water
• 1 1/2 teaspoons salt
• 1/4 cup currants
• 2 tablespoons bread flour
• 2 tablespoons dried rosemary
• Cooking spray

Details

Servings 1

Preparation

Step 1

Lightly spoon 1 cup bread flour and whole-wheat flour into dry measuring cups; level with a knife.

Combine with sponge and next 4 ingredients (sponge through salt) in a food processor; process until dough forms a ball. Process dough 1 additional minute. Turn dough out onto a lightly floured surface, and knead in currants, 2 tablespoons bread flour, and rosemary. Shape into a 9-inch round loaf, and place loaf on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until doubled in bulk.

Preheat oven to 375º.

Uncover loaf, and make a tic-tac-toe slash 1/4-inch deep across top of loaf using a sharp knife. Bake at 375º for 40 minutes or until loaf sounds hollow when tapped. Remove from pan, and cool on a wire rack.

Serving Size: 1 [1 1/2-ounce] slice