French country bread with currants and rosemary

16 Servings

Ingredients

Quantity Ingredient
1 cup Bread Flour
1 cup Whole Wheat Flour
½ cup Rye Flour
¼ cup Regular Oats
¾ cup Water
1½ teaspoon Salt
¼ cup Currants
2 tablespoons Bread Flour
2 tablespoons Dried Rosemary
Cooking Spray

Directions

BASIC SPONGE

NOTE: have sponge at Room Temperature Lightly spoon 1 c bread flour and whole-wheat flour into dry measuring cups; level with knife.

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 T 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 degrees), free from drafts, 45 minutes or until doubled in bulk.

Preheat overn to 375 degrees.

Uncover loaf, and make a tic-tac-toe slash, ¼-inch deep across top of loaf using a sharp knife. Bake at 375 degrees for 40 minutes or until loaf sounds hollow when tapped. Remove from pan, and cool on a wire rack.

Recipe by: Cooking Light J/F 98, pg. 128 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998

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