YIELDS
1 round bread, ~ 8-10 slices of bread
PREP TIME
COOK TIME
TOTAL TIME
- 4 cups Whole wheat flour
- 2 cups Warm water
- 1 packet or ~ 2 tsp Yeast
- 1 tbsp Dried Thyme
- 1 tbsp Dried Rosemary
- 1 tbsp Dried Basil
- 1 tbsp Dried Oregano
- 1/2 tsp Salt
- 1/2 tsp Black or white pepper
- 4 cups Whole wheat flour
- 2 cups Warm water
- 1 packet or ~ 2 tsp Yeast
- 1 tbsp Dried Thyme
- 1 tbsp Dried Rosemary
- 1 tbsp Dried Basil
- 1 tbsp Dried Oregano
- 1/2 tsp Salt
- 1/2 tsp Black or white pepper
Directions
1. In a bowl, combine the flour with the yeast, thyme, rosemary, basil, and oregano. If you don’t have all these suggested dried spices at home, don’t’ go out of your way to buy new ones. Just use whatever spices you like the most and have handy at home.
2. Add the warm water and knead the dough with your hands until you have a uniform dough. If still too dry, add a little bit more water. Cover up the dough and let it rise on the kitchen counter for about 30 minutes.
3. Knead the dough for another minute and then let it rise again for 30 minutes.
4. Preheat the oven to 360° F. Form the dough into an even ball and place on a baking sheet lined with parchment paper. Press the dough into a slightly flatter shaper, sprinkle the salt and pepper on top and with a knife carefully divide up the surface into 8 to 10 even slices (see picture).
5. Place in the oven and bake the bread for about 45 minutes or until the crust is turning light brown. Serve warm, ideally with some olive oil to dip in.
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Photo: Tatiana von Rheinbaben
