๐ฉ๐๐ซ๐๐๐๐ญ ๐๐จ๐ซ ๐ง๐๐ข๐ ๐ก๐๐จ๐ซ๐ฅ๐ฒ ๐๐ก๐ซ๐ข๐ฌ๐ญ๐ฆ๐๐ฌ ๐ ๐ข๐๐ญ๐ฌ
๐๐ฉ๐ฆ ๐ณ๐ฐ๐ด๐ฆ๐ฎ๐ข๐ณ๐บ ๐ฆ๐ด๐ด๐ฆ๐ฏ๐ต๐ช๐ข๐ญ ๐ฐ๐ช๐ญ ๐ช๐ฏ ๐ต๐ฉ๐ช๐ด ๐ณ๐ฆ๐ค๐ช๐ฑ๐ฆ ๐ช๐ด ๐ฆ๐ฏ๐ฐ๐ถ๐จ๐ฉ ๐ต๐ฐ ๐ฑ๐ณ๐ฐ๐ท๐ช๐ฅ๐ฆ ๐ข ๐ฅ๐ฆ๐ญ๐ช๐จ๐ฉ๐ต๐ง๐ถ๐ญ ๐ฉ๐ช๐ฏ๐ต ๐ฐ๐ง ๐ต๐ฉ๐ฆ ๐ฉ๐ฆ๐ณ๐ฃ ๐ช๐ฏ ๐ฆ๐ท๐ฆ๐ณ๐บ ๐ฃ๐ช๐ต๐ฆ. ๐๐ฆ๐ฆ๐ญ ๐ง๐ณ๐ฆ๐ฆ ๐ต๐ฐ ๐ข๐ฅ๐ฅ ๐ต๐ฉ๐ฆ ๐๐ต๐ข๐ญ๐ช๐ข๐ฏ ๐ด๐ฆ๐ข๐ด๐ฐ๐ฏ๐ช๐ฏ๐จ, ๐จ๐ข๐ณ๐ญ๐ช๐ค ๐ฑ๐ฐ๐ธ๐ฅ๐ฆ๐ณ, ๐ข๐ฏ๐ฅ ๐ฃ๐ญ๐ข๐ค๐ฌ ๐ฑ๐ฆ๐ฑ๐ฑ๐ฆ๐ณ ๐ช๐ง ๐บ๐ฐ๐ถ ๐ธ๐ข๐ฏ๐ต ๐ฎ๐ฐ๐ณ๐ฆ ๐ฐ๐ง ๐ข ๐ด๐ข๐ท๐ฐ๐ณ๐บ ๐ต๐ข๐ด๐ต๐ฆ.
โข 1 1/2 cups (180 g) all-purpose flour
โข 1 1/2 cups (180 g) whole wheat flour
โข 1 tsp. (6 g) salt
โข 1/2 tsp. (1.5 g) active dry yeast (increase to 2 1/4 tsp. (7 g) if you donโt want to wait all night)
โข 1 1/2 cups (360 ml) warm water
โข 3โ4 drops rosemary vitality essential oil
โข 1/4 tsp. (200 mg) Italian seasoning (optional)
โข 1/4 tsp. (800 mg) garlic powder (optional)
โข 1/4 tsp. (500 mg) black pepper (optional)
โข Fresh rosemary, roughly chopped, for garnish
โ โ โ โ โ โ โ โ โ
I N S T R U C T I O N S:
๐ In a large bowl, stir the flour, salt, and yeast together. Add warm water and rosemary essential oil, and stir to combine. Itโs fine if it looks like a shaggy mess or on the dry side.
๐ Cover the bowl with plastic wrap, and set at room temperature for 8โ24 hours (it is done sitting when it looks wet and bubbly and has doubled in size).
๐ Turn dough out onto a well-floured surface, and gently pull it into a squarish shape. Sprinkle on Italian seasoning, garlic powder, black pepper, and fresh rosemary. Fold the corners in like an envelope; then flip the dough over and shape it into a ball. Let it rest for 30 minutes.
๐ In the meantime, put your baking dish with high sides (we used a dutch oven) in the oven, and preheat to 450ยฐF (230ยฐC).
๐ After the 30 minutes are up, flip the bread over (seam side up) or cut an โxโ in the dough, sprinkle with fresh rosemary, and carefully place it in the hot dutch oven. Cover with the lid, and cook for 30 minutes.
๐ Remove the lid and continue cooking, uncovered, for 10โ20 minutes, or until bread is golden brown.