Rosemary and Seed Bread Recipe

Rosemary and Seed Bread Recipe

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Ingredients:

• 500g all-purpose flour
• 10g salt
• 7g instant yeast
• 300ml warm water
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon mixed seeds (such as sesame, poppy, and sunflower seeds)
• 1 egg, beaten (for glazing)

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the flour, salt, and yeast, making sure to place the yeast and salt on opposite sides of the bowl.
   • Add the warm water and olive oil, and mix until a rough dough forms.
   • Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
2. First Rise:
   • Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place for about 1 hour, or until doubled in size.
3. Shape the Dough:
   • Knock back the dough to release any air bubbles and transfer it to a floured surface.
   • Flatten the dough into a rectangle and sprinkle the chopped rosemary evenly over the surface.
   • Roll up the dough tightly, shape into a circle or your desired shape, and place on a baking tray lined with parchment paper.
4. Second Rise:
   • Cover the shaped dough loosely with a clean kitchen towel and let it rise again for about 30 minutes.
5. Preheat the Oven:
   • While the dough is rising, preheat your oven to 220°C (428°F).
6. Glazing and Topping:
   • Once the dough has risen, brush the surface gently with the beaten egg.
   • Sprinkle the mixed seeds evenly over the top.
7. Baking:
   • Bake in the preheated oven for about 25-30 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
8. Cooling:
   • Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.

This bread pairs wonderfully with soups and salads or serves as a tasty snack on its own. Enjoy your baking! If you need any more recipes or tips, just let me know.