herb bread

Ingredients for 12 servings:

• 300 g flour (rye flour)
• 150 g flour (wheat flour)
• 25 g fresh yeast (1/2 cube)
• 375 ml milk, low-fat and lukewarm
• 5 tbsp water, lukewarm
• ¼ tsp salt
• 1 tsp thyme, fresh and chopped
• 1 tsp parsley, fresh and chopped
• 1 tsp caraway seeds, ground
• Pepper, from the mill
• Margarine, fd Form

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Sift the flour into a bowl and make a well in the center. Crumble in the yeast and mix with 250 ml of lukewarm milk and a little flour from the edges to form a pre-dough. Dust the pre-dough with flour and let it rise in a warm place for 15 minutes. Then add the water and flour to the pre-dough, knead into a smooth dough, and let it rise for another 15 minutes. Then knead in the herbs and spices. Place the dough in a greased and floured loaf pan and let it rise for another 20 minutes. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). Place the dough in the oven and pre-bake for 10 minutes. Reduce the oven temperature to 150 degrees Celsius (300 degrees Fahrenheit) and brush the bread with the remaining milk. Bake for another hour and let cool. Makes about 12 slices!