Basil And Sage Bread

Although time consuming (3 rises) this bread is delicious with winter stews and soup. Recipe source: bon appetit (february, 1985). Prep time includes rises.

Steps

Sprinkle yeast over 1 cup water in large bowl , stir to dissove.

Let stand for 5 minutes.

Mix rye and white flour together to equal 6 cups flour.

Mix 1 1 / 2 cups flour in with yeast / water , stir well.

Sprinkle 1 / 2 cup flour over dough.

Cover with plastic wrap or damp towel and let rise in warm area until doubled.

Heat oil in skillet over low heat.

Add basil and sage , stir about 1 minute.

Remove from heat and cool.

Blend 1 cup of flour , oil mixture , 1 / 2 cup water , salt and pepper into dough using a dough hook or by hand.

Slowly add remainlng 1 / 2 cup water.

Stir in remaining 2 1 / 2 cups flour , 1 / 2 cup at a time until dough is smooth and elastic , adding more flour if dough is still sticky.

Grease large bowl.

Add dough , turning to coat all sides of dough.

Cover bowl and let rise until doubled.

Grease two baking sheets.

Punch dough down.

Divide dough in half.

Form each piece of dough into a 14-inch long loaf.

Place on baking sheets , seam side down.

Ingredients

dry yeast, warm water, rye flour, white flour, olive oil, water, salt, pepper, dried basil, dried sage