Hearty Peasant Bread Recipe
Ingredients
| Pinch of sugar | ||
| Warm water | 3/4 Cup (16 tbs) | |
| 1-1/2 pkgs. active dry yeast | ||
| Rye flour | 2/3 Cup (16 tbs) | |
| Double quantity Starter Dough | ||
| Bacon | 8 Ounce, sliced | |
| Salt | 2 Teaspoon | |
| 1-3/4 cups (200 g) shredded | ||
| Emmenthal cheese | ||
| Almonds | 1 Cup (16 tbs), chopped | |
| Parsley | 3 Tablespoon, chopped | |
| Water | ||
| Additional flour | ||
Directions
Stir sugar in;to warm water and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Place half the flour in a large bowl.
Add yeast liquid to flour with starter dough, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise overnight at room temperature.
Lightly broil bacon.
Drain on paper towels; chop very finely.
Preheat oven to 425°F (220°C).
Mix bacon, salt, cheese, almonds, parsley and remaining flour into dough.
Knead until smooth.
Sprinkle baking sheets with flour.
Shape dough into 2 round loaves; place on floured baking sheets.
Brush tops of loaves with water and sprinkle with additional flour.,Using a sharp knife, mark tops with a crisscross pattern.
Bake 20 to 30 minutes or until loaves sound hollow when tapped on undersides.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Place half the flour in a large bowl.
Add yeast liquid to flour with starter dough, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise overnight at room temperature.
Lightly broil bacon.
Drain on paper towels; chop very finely.
Preheat oven to 425°F (220°C).
Mix bacon, salt, cheese, almonds, parsley and remaining flour into dough.
Knead until smooth.
Sprinkle baking sheets with flour.
Shape dough into 2 round loaves; place on floured baking sheets.
Brush tops of loaves with water and sprinkle with additional flour.,Using a sharp knife, mark tops with a crisscross pattern.
Bake 20 to 30 minutes or until loaves sound hollow when tapped on undersides.
Chef
