YIELD: One bread stick.
- 15 g (½ oz) fresh yeast or 7.5 ml (1½ tsp) dried and a pinch of sugar
- 450 g (1 lb) Granary flour
- 5 ml (1 tsp) salt
- 30 ml (2tbsp) chopped fresh Parsley (either, Parsley - Curled, or Parsley - Flat Leaf Italian, can be used)
- 30 ml (2tbsp) chopped fresh Rosemary (see Rosemary list below)
- 1 garlic clove, skinned and crushed
- 10 ml (2 tsp) clear honey
- Fine oatmeal for sprinkling
- Blend the fresh yeast with 300 ml warm water.
- If using dried yeast, sprinkle it into 300 ml warm water with the sugar and leave in a warm place for 15 minutes, until frothy.
- Put the flour, salt and herbs in a bowl and mix together.
- Make a well in the centre.
- Stir the garlic, if using, and the honey into the yeast liquid, then pour into the centre of the dry ingredients.
- Beat together until the dough leaves the sides of the bowl clean.
- Turn on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic.
- Place in a clean bowl.
- Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.
- Turn the dough on to a floured surface and knead lightly.
- Shape into a sausage shape about 40 cm (16 inches) long.
- Place on a greased baking sheet.
- Cut several slashes on the top of the loaf.
- Cover and leave in a warm place for about 30 minutes, until doubled in size.
- Brush with a little milk and sprinkle with oatmeal.
- Bake at 230°C (450°F) for 10 minutes.
- Then reduce the oven temperature to 200°C (400°F) and bake for a further 15 – 20 minutes.
- Leave to cool on a wire rack.
This bread is a great addition to home-made soup, or to go with a fresh salad!
Rosemary varieties to choose from: Rosemary - Barbecue, Rosemary - Foxtail, Rosemary - Pink, Rosemary - Gorizia, Rosemary - Ingauno Blue, Rosemary - Huntington Carpet, Rosemary - Sissinghurst Blue, Rosemary - Spice Island, Rosemary - Tuscan Blue. The different varieties of Rosemary have a different flavor, so choose the one you like best!!