- Food and Cooking»
- Culinary Arts & Cooking Techniques»
Healthy Italian rye herb bread with seeds, grains and a twist
Healthy Italian herb bread with grains and rye flour
Healthy Italian herb bread with seeds,grains and a twist
Healthy Italian herb bread with seeds, grains and a twist
Healthy Italian herb bread with seeds, grains and a twist
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 cups white bread flour, King Arthur's is very good!
- 2 1/2 cups rye flour
- 3 cups water, between 90-100 degrees
- 1 scant tablespoon yeast
- 1/2 cup vital wheat gluten
- 1/2 cup King Arthur's grain mix, You can skip this or substitute oatmeal
- 3 teaspoons salt
healthy Italian herb bread with seeds, grains and a twist
- Chop up then combine all the herbs in a bowl and set side. Measure out the water and heat to temperature. Stir in the yeast and set aside.
- Take a large mixing bowl or the largest bowl of your stand mixer and measure in the flours, grains, vital wheat gluten, herbs and salt. Mix all the ingredients.
- At this point your yeast water should be foamy and "yeasty" smelling. Start the stand mixer on low and gradually add the water. When the dough forms a ball crank the mixer up to a higher setting and mix for about 8 to 10 minutes. If mixing by hand, stir all the ingredients together and turn the dough out onto a floured surface and mix by hand. If the dough is sticky you can add small amounts of flour, but be frugal with this step. The dough should turn out smooth and ever so slightly tacky.
- Place the dough into a large oiled mixing bowl and cover it with a plastic wrap or a tea towel. If you are going to bake the bread the next day, which is my favorite method, place the bowl in to the refrigerator and store up to 12 hours. If you are going to bake it that day, sit the bowl in warm place and let it double in size. That can take up to two hours. You can use a piece of tape or a china marker on the outside of the bowl to mark the starting point of the dough if you are unsure or will forget what double the size would be.
- If baking the dough that day, after it has doubled in size, place the dough onto a floured surface and cut in half. Set one half aside and cut the other half into 3's. If using the overnight method just take the dough out of the refrigerator two hours before baking and follow these same steps. The dough will be cold but will soon warm up under your hands. Take one of the thirds and roll out a foot long log. Do the same with the other two pieces of dough. Once that is complete, line the dough in 3 strands next to each other. Take the tops of all three and press them together and then tuck the ends under. At this point you can begin your braid, finishing the dough with a pinch and tuck. Repeat with the other half of dough. Try not to pull or stretch the dough-- you are just gently placing one strand over the other-- but don't leave any gaps in the strands.
- Take both loaves and place them on a baking sheet lined with parchment paper. You can bake your bread on the parchment paper. Let the dough rise for another hour if baking the same day. If you had it in the refrigerator overnight it will take two hours for the dough to double in size again.
- About 45 minutes before you are going to bake your bread, turn the oven on to 425 degrees.
- Once the dough is ready you can keep the bread on the baking tray and parchment paper and simply place it into your pre-heated oven for 20-30 minutes until golden brown. If you have a baking stone (which I highly recommend), just slide both the loaves and parchment right onto the baking stone.
- Once the loaves are done take them out of the oven, parchment paper and all. A pizza peel works great if you are baking on a stone. Let them cool for 5 minutes and then peel them off of the parchment paper (or stone) and place on a cooling rack.
- Once cool, slice and try not to eat the whole loaf!! I slice all of mine and then store the rest in the freezer. It makes great sandwiches and toast!
Healthy Italian herb bread with rye flour and a twist
I love to make bread. There just isn't anything else that is so satisfying to make and eat. Bread has taken a bad rap over the years--remember the Atkin's Diet?. It's been demonized in one "diet plan" or the other for years now. Yes, Americans do eat too much wheat, but usually the "processed" kind of wheat. There are tons of bread products that state they are "whole grain" or made with wheat, but unless you are buying something that says" whole grain" and not just wheat you are getting a "processed wheat". Be sure to look at the ingredients. I figure the best way to avoid that situation is to make your own!
I have had so many co-workers, friends and family complaining they are having digestive, weight and skin issues and have blamed wheat. Hence the growing popularity of "gluten free". In 99% of these cases, it's not whole grain wheat but the "processed wheat" product that is prevasive in your grocery story. The only people who really have a serious medical issue with a whole grain wheat product is someone who has been diagnosed with Celiac's disease. If you are experiencing unexplained weight gain, digestive problems, and skin disorders, your entire diet needs to be analyzed. Do you eat out a lot? Do you eat things that come from box? Is ketchup your idea of vegetables in your diet? Do you think the over-sugary "goo" in a protein bar you were bought for its "fruit" content is really fruit? You may want to start there first. Also off the subject but in a related matter, if you are avoiding fruit because you think it has too much sugar, be careful about reducing or eliminating a food group that is so healthful. My eating philosophy is eat as close to the earth is possible. All fresh fruits and vegetables are free foods in my diet, including nuts and avocados. If you eat as close to non-processed as possible you will not have a weight problem. If you do eat processed food keep it to a mimimum and always eat small portions.