French Country Bread with Currants and Rosemary

French Country Bread with Currants and Rosemary
French Country Bread with Currants and Rosemary

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Directions

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

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