Description
Take the time to try this homemade bread that pairs two delicious flavors for a no-knead recipe that rises overnight.
Ingredients
Scale
- 10 ounces all-purpose flour (about 2 cups)
- 3½ ounces whole wheat flour (about ¾ cup)
- 1½ ounces rye flour (about ¼ cup)
- ½ teaspoon salt
- ¼ teaspoon yeast
- 2 teaspoons chopped fresh rosemary
- 1/3 cup kalamata olives, pitted and chopped
- 7 ounces water (about ? cup)
- 3 ounces beer (about ? cup)
- 1 tablespoon white vinegar
- coarse finishing salt for sprinkling on top
- special equipment: pizza stone
Instructions
- In a large mixing bowl, whisk together the flours, salt, and yeast. Stir in the rosemary and kalamata olives. In a small mixing bowl or liquid measuring cup, mix together the water, beer, and vinegar. Add the wet ingredients to the dry ingredients and stir together with a wooden spoon until well combined.
- Cover and let rest for 8-18 hours.
- Place pizza stone on the middle rack of the oven. Place a large rimmed baking sheet on the bottom rack. Preheat oven to 425.
- Transfer dough to a floured surface and knead 10-15 times. Divide dough to make 10 smaller pieces. Roll each piece to make a 10-inch rope. Twist 2 pieces together and pinch the ends. Repeat with the remaining 8 pieces. Cover and let rise 30-40 minutes, until the indentation springs back when a finger lightly presses the dough. Sprinkle lightly with coarse salt.
- Quickly sprinkle the pizza stone with cornmeal and gently transfer the breadstick twists to the pizza stone. Pour 2 cups of water in the rimmed baking sheet and quickly close the oven door.
- Bake for 30-35 minutes, until bread is golden brown.
- Category: Baking