Lavender Rosemary Loaf
Lavender Rosemary Loaf
Ingredients
- 2 &2⁄3 cups whole-wheat flour
- 2 ⁄3 cup all-purpose flour
- 1 &1/2 tsp active dry yeast
- 2 tsp salt
- 1 tbsp culinary lavender muddled
- 1 tbsp finely chopped fresh or dried rosemary
- 1 &1/3 cups room-temperature water
- 2 tbsp honey
Instructions
- Choose a bowl large enough to allow dough to expand to double its size. Mix flours, yeast, salt, lavender and rosemary together. Mix water and honey together. Add water/honey mixture to flour mixture and mix until just combined.
- Tip dough out onto a smooth, very well-floured surface. Mix by hand until dough is smooth and comes away from the work surface easily. Return to bowl. Cover with a plastic bag and set aside in a warm (room-temperature), draft-free place for 2 hours.
- Two hours after mixing, place dough on a well-floured work surface. Shape into a tight oval. Cover with a damp cloth and leave in a warm (room-temperature), draft-free place for 1 hour.
- At this time, place a pizza stone or heavy-bottomed cookie sheet on the middle rack of your oven and preheat to 425°F. The dough will be ready when it does not spring back readily when poked with your finger and instead leaves a small indentation.
- At this point, carefully remove pizza stone or cookie sheet from oven. Transfer dough to the stone or sheet, and, acting quickly to preserve the heat, spray with water and use a small, sharp knife to cut the top of the dough in 3 diagonal cuts approximately ½-inch deep.
- Quickly place loaf in the oven. Bake for approximately 30 to 35 minutes.
- After 15 minutes, rotate loaf to allow for even cooking.
- The bread will be done once it has a golden colour and the bottom sounds hollow when tapped with your finger.
- Cool on a wire rack for 20 to 30 minutes
Notes
Use discount code AKLRECIPE at checkout and save 5% on our Culinary Lavender!
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