Mary Miso - Recipes for every day - Cookbooks
Dough:
450ml water
42g fresh yeast
1 tea spoon sugar
750g spelt flour
2 table spoons olive oil
20g salt
Herb butter:
120g butter
3 sprigs thyme, picked
3 sprigs rosemary, picked and chopped
½ bunch of chives, chopped
10 leaves of basil, chopped
1 teas poon mustard
salt and pepper
Dough: Mix water, yeast and sugar. Add spelt flour and olive oil and knead to a dough for 6 minutes. Add salt and knead another 6 minutes. If the dough still sitcks to the fingers add more flour. Cover with a damp cloth and let the dough rise for an hour.
Herb butter: Mix all ingredients.
Grease a springform (26 cm diameter) and lay it with baking paper.
Roll the dough rectangular to 1 cm thickness. Spread the herb butter on it. Cut the dough into 5 cm strips. Fold the strips like a accordion and put them into the springform. Let it rise for another 30 minutes.
Preheat oven to 180°C.
Bake herb bread for 40 minutes. Take it out of the springform and let it cool down.
