ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

French Country Bread With Currants and Rosemary

Yield 16 servings (serving size: 1 (1 1/2-ounce) slice)

Ingredients

  • 1 cup bread flour
  • 1 cup whole-wheat flour
  • Basic Sponge (at room temperature)
  • 1/2 cup rye flour
  • 1/4 cup regular oats
  • 3/4 cup water
  • 1 1/2 teaspoons salt
  • 1/4 cup currants
  • 2 tablespoons bread flour
  • 2 tablespoons dried rosemary
  • Cooking spray

Nutrition Information

  • calories 115
  • caloriesfromfat 5 %
  • fat 0.7 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.2 g
  • protein 4 g
  • carbohydrate 23.4 g
  • fiber 1.9 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 221 mg
  • calcium 13 mg

How to Make It

  1. Lightly spoon 1 cup bread flour and whole-wheat flour into dry measuring cups; level with a knife.

  2. Combine with sponge and next 4 ingredients (sponge through salt) in a food processor; process until dough forms a ball. Process dough 1 additional minute. Turn dough out onto a lightly floured surface, and knead in currants, 2 tablespoons bread flour, and rosemary. Shape into a 9-inch round loaf, and place loaf on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

  3. Preheat oven to 375°.

  4. Uncover loaf, and make a tic-tac-toe slash 1/4-inch deep across top of loaf using a sharp knife. Bake at 375° for 40 minutes or until loaf sounds hollow when tapped. Remove from pan, and cool on a wire rack.