Dark Herb Bread

This is only a slightly modified James Beard recipe. It’s modified a bit because I misread rye meal as rye flour. It still was awesome and made for great toast with soup.

Dark Herb Bread modified from Beard on Bread:

Makes 1 large loaf

2 packages (or 2 Tb.)
1 Tb. granulated sugar
1½ - 2 c. warm water (100-115 degrees)
3 c. whole-wheat flour
1 c. rye flour
1½ c. unbleached all-purpose flour
¼ c. olive oil
1 Tb. salt
1 tsp. freshly ground black pepper
2 Tb. parsley, finely chopped
1 tsp. rosemary
4 cloves garlic, thinly sliced

Combine the yeast, sugar, and ½ cup of the warm water in a mixing bowl and allow to proof. Mix whole-wheat flour, rye flour, and 1 cup of the all-purpose flour. Add the olive oil, salt, and pepper and mix well. Add the yeast mixture and 1 cup of warm water. Mix, adding additional water if necessary, to make a firm, slightly sticky dough. Mix in herbs and turn the dough out on a floured board and knead until smooth and rather elastic, about 10 to 15 minutes, adding as much as ½ cup flour as you require. As always, I did most of this in a stand mixer. Form into a ball, place in a well-oiled bowl, and turn to coat with the oil. Cover and let rise in a warm place until doubled in bulk, about 1½-2 hours.

Punch the dough down and knead again for about 5 minutes, then shape into a loaf to fit in a well-oiled 10 x 5 x 3-inch tin. Cover and allow the dough to rise again until it is above the rim of the loaf tin. Slash the loaves lengthwise (or crosswise) about ½” deep with a knife. Insert the garlic slices into the loaf.

Bake in a preheated oven of 400 degrees for 20 minutes, then reduce to 350 degrees, and continue baking for 30 minutes, or until the loaves sound hollow when rapped on top and bottom. Remove the garlic slices. Cool on racks before slicing.