I decided to do the Fiesta Friday Challenge and I am super excited to be part of it. I have just been dying to participate and drool every weekend at the goodies that everyone brings along! I am pretty impressed with myself actually; I really didn’t think I would actually stop lazing around and do this!
So here goes! This is my first every contribution to Fiesta Friday (Challenge)! Just incredibly glad to join in on all the fun! Thanks Angie!
You will need:
- Whole wheat flour: 3 cups + ½ cup
- Plain flour: 1 cup
- Water: 1 cup
- Oil: ½ cup + more for greasing
- Salt: 3/4 teaspoon
- Fresh rosemary sprigs: 5
- Garlic: 5- 6 cloves
- Dried rosemary: 2 teaspoons
- Dried oregano: 1/2 teaspoon (optional)
- Milk (full fat or skimmed): 1 cup
- Sugar: 1 teaspoon
- Active dry yeast: 1 teaspoon
Using milk at room temperature (about 35 degrees Celsius), dissolve the yeast and sugar in the milk in a bowl and leave aside for 20 minutes until it is frothy.
Chop the garlic and the fresh rosemary and keep aside.
In a large mixing bowl, add 3 cups of whole wheat flour, plain flour, salt, chopped garlic and rosemary and mix.
Add the milk with the yeast, water and oil and mix using a wooden spoon. (It will be fairly sticky, do not panic.)
Transfer dough to a well-greased bowl and coat the top of the dough with oil as well, cover with a clean dish cloth and let it rise for 4 hours, or until the dough has doubled.
Sprinkle a work surface with the remaining ½ cup whole wheat flour, transfer the dough onto the surface and punch it down to 1 inch thickness.
Fold the dough into half and then half again, and roll it by hand to shape the dough into a loaf.
Gently transfer the shaped loaf to a well-greased loaf dish and prove for another 45 minutes, until doubled.
Grease the top of the loaf and sprinkle the dried rosemary and oregano on top of the loaf.
Bake for 40 minutes at 200 degrees Celsius.
Remove from tin and leave in the oven for at least 2 hours to cool.
Slice and eat with loads of butter or dip into your favourite soup!