At our Tuscan Fresco cooking class, we enjoyed an Italian buffet of penne with potato spaghetti balls, a Tuscan vegetable soup, a refreshing cucumber salad and Mediterranean pesto. What was missing? How about some fragrant herb bread made with whole grain goodness? This is an easy bread to bake since it’s a no-knead bread. It makes 2 crusty loaves, perfect along side a bowl of soup or pasta.
No-Knead Herb Bread
A fragrant herb bread that requires no kneading. Perfect along side a bowl of Italian soup or pasta.
Servings: 2
Ingredients
- 1 T active yeast
- 2 cups warm water 105-110 degrees
- 2 T honey or maple syrup
- 2 T unsweetened applesauce
- 2 T of Italian herbs
- 1 tsp salt or salt substitute
- 2 cups whole-wheat flour
- Additional 1-2 cups of white wheat flour
Instructions
- In a large bowl, mix the yeast with 2 cups of warm water, along with the honey or maple syrup, herbs, applesauce and salt (for herbs--choose from oregano, garlic powder, onion powder, basil and Italian seasoning).
- Add 2 cups of white wheat flour and mix gently.
- Add an additional 1-2 cups of whole wheat flour in order to make a sticky dough. Set aside for 15 minutes to allow the flours to absorb the moisture and for the dough to begin the rising process.
- Divide the dough into 2 small loaves. Shape each one into a smooth ball shape and place on a parchment lined baking sheet, one ball at each end. Set the baking pan on top of your stove (while it is preheating to 425 degrees). Allow the dough to rise there til doubled (mine takes about 30-45 minutes). The heat from the oven will speed up the rising and your oven will then be hot when the bread is ready.
- Reduce the heat to 400 degrees and bake the bread for 10 minutes.
- Reduce the heat again, this time to 375 degrees and bake for 15-20 minutes or until golden brown. Remove from the oven and let cool on a rack.
