ROSEMARY AND HONEY BREAD FOR CHEESE

ROSEMARY AND HONEY BREAD FOR CHEESE

Moist, sweet and salty, these spongy loaves will keep for two or three days if wrapped in kitchen film. With its sweet fruits and herbal notes, this is a perfect bread for cheese. Makes two small loaves.
- Nigel Slater



Ingredients

strong wholemeal flour 250g
strong white plain flour 250g
salt 1 tsp
warm water 350ml
honey 1 tbsp
fresh yeast 40g
rosemary 2 tbsp
dried cherries 50g
dried apricots 50g
golden sultanas 50g
rosemary stalks a few, to decorate
sea salt flakes


Method

Put the two different flours in a large mixing bowl, add the salt and mix thoroughly. Pour the warm water into a small bowl then stir in the honey and yeast. When they have dissolved add the chopped rosemary.

Tip the yeast and honey mixture into the flours and stir in the cherries, apricots and sultanas. If you are using a food mixer armed with a dough hook (a flat paddle will work just as well) then mix for four or five minutes. You should have a dough that is really quite sticky. Cover it with a cloth and leave in a warm, but far from hot, place for about an hour until risen and lightly spongy.

Flour a large chopping board or work surface, tip the dough on to it and slice in half. Roll each piece of dough into a ball and place on a lightly floured baking sheet. Scatter the surface of each loaf with a few rosemary stalks and a few pinches of sea salt flakes. Cover with a cloth and leave for about 20 minutes, until the dough has flattened and spread slightly. Set the oven at 220C/gas mark 8.

Bake for 25 minutes, until dark brown, remove from the oven and transfer to a cooling rack. When cool, slice and serve with goat's cheese and mild honey.