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HERB SWIRL BREAD




Source of Recipe


Taryn Port


List of Ingredients




7g yeast (or 1 1/2 tsp yeast)
2 tsp sugar
1 tsp salt
1/3 cup warm water
3 cups plain flour
1 cup plain stoneground wholemeal flour
1 1/2 cups water
1 tbs olive oil
1/3 cup plain flour
1/4 cup chopped fresh parsley
1 tbs chopped fresh thyme
1 tbs choped fresh rosemary
1 tbs chopped fresh chives
1 tbs chopped fresh oregano
1/2 tsp ground black pepper
3/4 tsp crushed rock salt
2 tsp soy milk

Recipe



Combine yeast sugar water and salt in a bowl and stand 10 mins. Sift flours and return the husks to the bowl. Make a well and add the yeast mixture, water and oil. Stir with a fork until crumbly but moist.
Kneed on a lightly floured surface for 10 minutes. Add extra 1/4 cup of flour if mixture is sticking to the surface.
Shape into a ball and place in a lightly oiled bowl. Cover with plastic wrap and allow to rise 1 hour.
Turn dough onto a lightly floured surface and kneed 1/2 minutes. Flatten dough to 23 cm square. Scatter pepper and rock salt on top then the herbs.
Roll up like a swiss roll and put into an oiled 25 x 15 cm loaf tin. Cover with plastic wrap and allow to rise 30 minutes. Meanwhile preheat oven to 240C. Brush top of loaf with soy milk, sprinkle with wxtra salt. Bake in centre of oven 25 mins or until well risen, brown and crusty on top.
It should sound hollow when tapped. Return to oven 5 mins for a really crisp crust.
This is a great recipe to be creative with. Substitute the herbs for what you like. A favourite of ours is whole dates and whole almonds. We also like chopped olives and rosemary.