Thursday, October 15, 2009

Whole Wheat with Kalamata, Pine Nuts, Rosemary and Roasted Garlic

Well here it is going into the oven. I reviewed the bread recipe from Tassajara Bread Book. To make the sponge I used 3 cups warm water, 1 1/2 tablespoons dry yeast, 1/4 cup brown sugar, 4 cups ww flour, and let it rise for 15 minutes, then came back in with the rest of the ingredients, and added 2-3 cups organic unbleached white until it was about right, then let it try to double again but got tired of waiting so into the oven it went. The idea is to serve this hot with olive oil and balsamic vinegar; try to avoid using butter - actually don't have any right now anyway.

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