Recipe by ellie_
Although time consuming (3 rises) this bread is delicious with winter stews and soup. Recipe source: Bon Appetit (February, 1985). Prep time includes rises.
Top Review by mianbao
This is excellent bread, very light and flavorful. I had some trouble with it the first time I made it, maybe because I made it by hand. The bread spread out too much and was too soft. I have since tried it twice - each time mixing by hand. The trick seems to be to get the dough firm enough to form nice loaves. I find that I need to add 1 cup or more flour. (The recipe does say to add flour if it's sticky.) Even with the extra flour the bread is light. I think this dough should be firmer than usual white bread dough. I also kneaded it thoroughly. I tried this recipe twice with the wine and once without, and while I think the wine adds a hint of sweetness, the bread is also very good with just water. I quite like the bread with the amounts of basil and sage given, though I think this can be easily adjusted for personal preferences. I made one batch with an Italian seasoning mix, which I thought was nice, too. And I am in the process of making one more batch with only caraway seeds - boring, I know, but I love them. I used SAF instant yeast, so didn't wait until it foamed up, but did make the sponge. Thank you for sharing this recipe.
- 1 envelope dry yeast
- 1 cup warm water
- 2 1⁄2 cups rye flour or 3 cups whole wheat flour
- 3 cups white flour
- 1⁄4 cup olive oil
- 1⁄2 cup water or 1⁄2 cup white wine
- 1 3⁄4 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup warm water
- 4 teaspoons dried basil
- 1⁄4 teaspoon dried sage
Directions See How It's Made
- Sprinkle yeast over 1 cup water in large bowl, stir to dissove.
- Let stand for 5 minutes.
- Mix rye and white flour together to equal 6 cups flour.
- Mix 1 1/2 cups flour in with yeast/water, stir well.
- Sprinkle 1/2 cup flour over dough.
- Cover with plastic wrap or damp towel and let rise in warm area until doubled (1 1/2 hours).
- Heat oil in skillet over low heat.
- Add basil and sage, stir about 1 minute.
- Remove from heat and cool.
- Blend 1 cup of flour, oil mixture, 1/2 cup water (or wine), salt and pepper into dough using a dough hook or by hand.
- Slowly add remainlng 1/2 cup water.
- Stir in remaining 2 1/2 cups flour, 1/2 cup at a time until dough is smooth and elastic (10 minutes if using dough hook), adding more flour if dough is still sticky.
- Grease large bowl.
- Add dough, turning to coat all sides of dough.
- Cover bowl and let rise until doubled (1 1/2 hours).
- Grease two baking sheets.
- Punch dough down.
- Divide dough in half.
- Form each piece of dough into a 14-inch long loaf.
- Place on baking sheets, seam side down.
- Let rise in warm area until almost double (1 hour).
- Preheat oven to 400-degrees F.
- Slash tops of loaves with knife.
- Bake bread 50-60 minutes or until bread sounds hollow when tapped on bottom and is golden brown.