This is a real show stopper! If you want to impress your guests with your artisan bread making skills, this will surely do the trick. This woven-loaf features rustic rosemary-garlic bread, filled with a creamy Mediterranean eggplant dip. The bread is crusty on the outside and chewy and moist in the middle.
Cut hearty, thick slices to take for lunch, or enjoy with a crisp salad for a light summer supper!
2 packages quick rise yeast ( Roughly 4 1/2 tsp)
1 tbsp. organic cane sugar
1 1/2 cup warm water
1 cup whole wheat flour
2 tbsp ground flax seed
2 1/2 cups unbleached organic flour
1 1/4 tsp salt
1/3 cup garlic cloves, chopped in half (Chop smaller if you dislike large amounts of garlic)
2 tbsp chopped rosemary
3 tbsp olive oil
3 fresh basil leaves (optional)
Special equipment- Stand mixer. If you don't have a stand mixer you can knead by hand.
1) Place water, sugar, and yeast in the stand mixer bowl. Stir gently and let rest for a few minutes.
2) In another bowl, mix together salt, 3 cups of the flour (reserve 1/2 cup), flax seed, rosemary and garlic.
Run away to Italy with the flavors of rosemary and garlic!
3) Mix the flour mixture with the yeast mixture until combined. Switch to the dough hook attachment.
4) Mix for 7 minutes, until the dough is soft and smooth. (If kneading by hand this could take longer). Add the remaining 1/2 cup of flour gradually until it is all incorporated.
5) Place into a large bowl, greased with olive oil. Cover with a damp towel.
6) Preheat oven to 400 degrees.
7) Microwave dough for 25 seconds, then let it rest for 5 minutes.
8) Microwave for 25 seconds, then let rest for 10 to 15 minutes (or until dough has doubled).
Make sure you oil the bowl or you won't be able to get the dough out!
9) Roll dough onto a floured surface in a rectangle shape.
Use lots of flour on your rolling pin and rolling surface.
10) Cut slices 1/4 of the way in towards the centre all around the dough. These will form the woven sections later on.
Try to cut the slices symmetrically, so you can weave them easier later.
11) Fill the centre with Mediterranean eggplant dip and top with a few fresh basil leaves.
Spread the dip just to the edges of the cuts in the dough.
12) Begin weaving the dough. Start at one end, and fold the pieces downwards and towards the centre of the loaf, alternating sides. Once you reach half way stop and start at the other end. Continue weaving until all pieces are woven and the filling is covered completely.
Make sure you cover all the filling!
13) Gently transfer the loaf to a greased baking sheet cover in tin foil. Lightly brush with olive oil and sprinkle with a little sea salt.
14) Bake for 30 minutes, or until the bread is golden and crusty on the outside and the dough is cooked completely through.