French Country Bread With Currants and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 cup bread flour |
1 cup whole-wheat flour |
basic sponge (at room temperature) |
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:
1. Lightly spoon 1 cup bread flour and whole-wheat flour into dry measuring cups; level with a knife.
2. 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 (85°), free from drafts, 45 minutes or until doubled in bulk.
3. Preheat oven to 375°.
4. Uncover loaf, and make a tic-tac-toe slash 1/4-inch deep across top of loaf using a sharp knife. Bake at 375° for 40 minutes or until loaf sounds hollow when tapped. Remove from pan, and cool on a wire rack.
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