Celery, parsley bread with caraway seeds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
5 cups all purpose or bread flour 11 gram package of active dry yeast (8 gram works)1 teaspoons celery salt 2 1/2 cups warm water Parsley, dried, 4 tbsp Caraway Seed, 2 tbsp
In a large bowl whisk the dry ingredients together, evenly distributing the salt and yeast throughout the flour. Pour in the warm water and stir with the handle of a wooden spoon until a moist dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, 1 or 2 minutes in total.
Cover the bowl with plastic wrap and let rest in a warm place for 18 hours. The dough will double in size and bubble, and long elastic gluten strands will form without laborious kneading.
Dust the dough lightly with a bit of flour. Oil hands lightly and, with your fingertips, gather dough from the outside edges to the middle, knocking it down into a loose ball. Turn out onto a lightly floured board and knead for a few moments until a tight ball forms. Toss the ball back in the bowl and lightly coat with a splash of vegetable oil, turning to evenly cover.
Gently roll the dough into a thin log that fits end to end in a lightly oiled 9- x 5-inch (2 L) loaf pan and, without covering, rest it a second time. In 2 to 3 hours it will double in size once more.
Meanwhile, preheat your oven to 425°F (220°C). When the dough is ready, bake for 45 minutes.
Serving Size: Makes 12 thick slices
Number of Servings: 12
Recipe submitted by SparkPeople user CESPRINGALL.
Cover the bowl with plastic wrap and let rest in a warm place for 18 hours. The dough will double in size and bubble, and long elastic gluten strands will form without laborious kneading.
Dust the dough lightly with a bit of flour. Oil hands lightly and, with your fingertips, gather dough from the outside edges to the middle, knocking it down into a loose ball. Turn out onto a lightly floured board and knead for a few moments until a tight ball forms. Toss the ball back in the bowl and lightly coat with a splash of vegetable oil, turning to evenly cover.
Gently roll the dough into a thin log that fits end to end in a lightly oiled 9- x 5-inch (2 L) loaf pan and, without covering, rest it a second time. In 2 to 3 hours it will double in size once more.
Meanwhile, preheat your oven to 425°F (220°C). When the dough is ready, bake for 45 minutes.
Serving Size: Makes 12 thick slices
Number of Servings: 12
Recipe submitted by SparkPeople user CESPRINGALL.
Nutritional Info Amount Per Serving
- Calories: 196.1
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 393.2 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 2.0 g
- Protein: 5.8 g
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