Grow a fresh herb garden or buy some fresh herbs to make a special Havdalah ceremony at the end of Shabbat. Use them to make this flavorful herby bread to take Shabbat with you into the rest of the week.
Ingredients
Servings 16
- 1 1/2 cup warm water
- 3 tablespoons yeast
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 2 tablespoon olive oil
- 3 1/2 cups white whole-wheat flour
- 2 cups bread flour
- 1/2 cup rough chopped green kalamata olives or olives of choice
- 1/2 cups chopped pecans
Herbs (Leaves only. If you are using dried herbs, use 1/2 teaspoon each)
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh oregano
- 1 teaspoon fresh thyme
- 1 teaspoon fresh basil
Nutritional Facts
Nutrition Facts
Crusty Herb Loaf
Amount per Serving
Calories
196
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
213
mg
9
%
Potassium
71
mg
2
%
Carbohydrates
32
g
11
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
27
IU
1
%
Vitamin C
0.3
mg
0
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Sprinkle yeast, honey and salt on the warm water. Let rest for 5-10 minutes, until bubbles.
- Add olive oil. Add flours gradually, mixing until dough comes together.
- Add olives, nuts and raisins. Knead until smooth.
- Cover with a damp cloth and place in a draft free area to rise for 1 hour or until doubled.
- Punch down and form into 2 medium or 3 small loaves. Place loaves on parchment lined baking sheets and let rise for another hour. Heat oven to 400℉.
- Place a water filled oven proof bowl or dish on the lowest rack of the oven. Cut 3 shallow cuts in the top of each loaf. Brush the tops with olive oil.
- Put loaves into oven and bake for 30 minutes. For a crunchier loaf, lightly spray loaves with water after 10 minutes.
- Remove from oven and cool before slicing. Freezes well.
