Last week, when making the Barley Stew with Leeks, Carrots, and Greens, I knew I had to have bread to go with it! Unfortunately, I didn’t have all the time in the world to make a recipe I’ve been dying to try, so I quickly thought: Rosemary Olive Oil Bread! With some modifications! Easy, quick, simple. It was fantastic. I really just took out the spices, substituted 3/4 of the flour for whole wheat flour, omitted the egg wash, and shaped it differently. Easy as pie. Actually, easier.
Easy Wheat Bread
Adapted from Rosemary Olive Oil Bread
1 cup warm water (100-110 F)
1 Tbsp sugar
2 tsp active dry yeast
1 tsp salt
1 1/2 cups whole wheat flour
1/2 cup bread flour
2 Tbsp extra virgin olive oil
Combine warm water, sugar, and yeast in a bowl to proof for 10 minutes.
In a separate bowl, combine flours. Add to proofed yeast, along with olive oil. Mix until dough is formed. Turn out onto a flour surface and knead until smooth and elastic – 5 to 10 minutes. Place in an oiled bowl, cover, and let rise until doubled in size – 1 hour.
Punch down dough and shape into two loaves: flatten each piece into a rectangle, then roll it up and pinch along the seam. Place, seam-side down, on a parchment-lined cookie sheet, cover, and let rise again until doubled in size – 45 minutes.
Preheat oven to 400 F. When dough is ready, bake for 17-20 minutes, until top is golden and loaf sounds hollow when you knock on it.
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We are having bread and barley ,leek soup tonight.
I think there will be enough for the soup swap tomorrow!
Yay! Enjoy! You should be getting a note in the mail soon – and I used some cupcake liners yesterday!
I made this for dinner yesterday. It was easy and delicious. I made it into one loaf instead of two and baked it an additional 5 minutes or so. It was very quick to make … I actually had to put the formed loaf into the fridge to slow down the rising so I could wait to bake it right before we ate. I'll definitely make this again, thanks!