Hearty Peasant Bread
|Warm water||900 Milliliter (3 3/4 Cup)|
|Active dry yeast||1 1⁄2 Tablespoon (Package)|
|Rye flour||1 Kilogram (6 2/3 Cups)|
|Sliced bacon||8 Ounce (225 Gram)|
|Shredded emmenthal cheese||220 Gram (1 3/4 Cup)|
|Chopped almonds||100 Gram (1 Cup)|
|Chopped parsley||3 Tablespoon|
|Water||1 Cup (16 tbs)|
Stir sugar in;to warm water and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Place half the flour in a large bowl.
Add yeast liquid to flour with starter dough, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise overnight at room temperature.
Lightly broil bacon.
Drain on paper towels; chop very finely.
Preheat oven to 425°F (220°C).
Mix bacon, salt, cheese, almonds, parsley and remaining flour into dough.
Knead until smooth.
Sprinkle baking sheets with flour.
Shape dough into 2 round loaves; place on floured baking sheets.
Brush tops of loaves with water and sprinkle with additional flour.,Using a sharp knife, mark tops with a crisscross pattern.
Bake 20 to 30 minutes or until loaves sound hollow when tapped on undersides.