For some lunch guests coming around last week-end I wanted to bake as well a very easy to bake bread, something this did not required planning of several days in advance. Well, you are normally planning your guest good time in advance ! but you not always have the time to make actual food preparation several days in advance in a busy life. If this is the case, you could bake this bread, which will take you approx. 60 minutes from start to the bread is ready to eat.
I found the original recipe in a small bread booklet coming together with the weekly magazine called "Alt for damerne" - issue 7/2013. And I have only made one change to the actually, as I decided to add rosemary into the bread recipe, as I am great fan of using rosemary in own kitchen and at the same time I could submit this blog post into the Blogging Challenge "Cooking with Herbs" having focus on guess what ? - March 2014 rosemary
The taste of the bread is great, and I could easily have increased the amount of rosemary from 1/4 to 1 teaspoon. Another option to try out later on the feta cheese with chopped olives and rosemary.
Bread with rosemary, squash and feta cheese:
- 200 g wheat flour
- 200 g whole grain wheat flour
- 1/4 teaspoon freshly chopped rosemary
- ½ squash - grated
- 50 g feta cheese or white salad cheese - grated
- 1 tablespoon salt
- 1 teaspoon of baking soda
- 3 tablespoons of olive oil
- 375 g buttermilk
- Heat up the (conventional) oven to 200'C.
- Add all the dry ingredients, squash, rosemary and cheese into a big bowl. Mix everything well using a cooking spoon.
- Add into the olive oil and buttermilk.
- Stir everything into a homogeneous mass, do not stir the dough to much, as this will give you a heavy and compact bread as result.
- Cover a baking tray with baking paper.
- Pour the dough into a file on the baking paper and shape into a bread shape. Use wet hands for the part of the process, as this will prevent the dough from sticking to your hands.
- Cut a big cross in the dough using a knife.
- Bake the bread in the lower part of the oven at 200'C for 40-50 minutes, until it is golden brown and sounds hollow, when knocking it in the bottom.
- Lets the bread cool down, before cutting and eating it.