I initially made this bread to serve with a simple pasta dish, but thankfully we had leftovers the next day to use to make delicious gruyere grilled cheese. 🙂 This loaf is my first entry in the Fiesta Friday Challenge #1 at The Novice Gardener: posting a dish using both yeast and herbs. Was it cheating (or exceptionally clever?) to use a bread machine? 🙂
This recipe was adapted from Scientifically Sweet, via Foodgawker. I modified the recipe to make it more garlicky and less spicy. I also adapted it to bake in a bread machine, used a combination of whole wheat and bread flours, and added olive-oil to the dough. Easy & tasty!
Yield: One 1 1/2 pound loaf
- 1 ½ cups tepid water, no hotter than 110 degrees F
- 1 tablespoon extra-virgin olive oil for the dough, and 1 tsp extra-virgin olive oil for brushing the top of the loaf
- ½ tsp sugar
- 2 ½ tsp instant dry yeast
- 6 oz white whole wheat flour
- 10 oz bread flour
- 1 tsp coarse salt
- 1/2 tsp dried red chili pepper flakes
- 1 tsp dried oregano
- 1 tablespoon minced garlic
- ½ tsp freshly ground black pepper
- coarse salt, for sprinkling, to taste, optional
- Measure all ingredients into bread machine pan in the order suggested by manufacturer. (My machine suggests to place all liquid ingredients in the base of the pan, followed by the dry ingredients, and finally to place the yeast in a well on top of the dry ingredients before processing.)
- Process on whole wheat bread cycle; use medium/normal crust color setting.
- 30 minutes before the end of baking, brush the top of the loaf with remaining 1 teaspoon olive oil and sprinkle with coarse salt.
- Remove bread from pan; cool on wire rack.