Dijon Thyme Loaf
A soft, flavorful loaf with Dijon and thyme, perfect for sandwiches. Sourdough-like texture with a unique twist.
Equipment
- Large mixing bowl, Medium mixing bowl, 8×4 inch loaf pan, Wire rack, Measuring cups and spoons, Plastic wrap.
Ingredients
- 1 tablespoon 21 g agave nectar
- ¼ cup 60 g Dijon mustard, at room temperature
- 2 tablespoons 30 ml extra-virgin olive oil
- 1¼ cups 150 g bread flour
- ½ teaspoon canola oil to coat bowl
- 1 teaspoon fine sea salt
- Nonstick cooking spray
- 2 teaspoons dried thyme
- ¾ cup 180 ml water, heated to 100°F (38°C)
- 1¼ cups 150 g white whole wheat or regular whole wheat flour
- 1½ teaspoons active dry yeast
Instructions
- In a medium bowl, combine warm water, agave, and yeast.
- Let stand for 10 minutes until foamy.
- In a large bowl, combine flours, thyme, and salt.
- Add mustard and olive oil to the yeast mixture.
- Stir wet ingredients into the dry ingredients.
- Transfer dough to a lightly floured surface.
- Knead for 8-10 minutes until smooth and pliable.
- Add flour as needed if dough is too wet.
- Shape dough into a ball.
- Lightly coat a large bowl with canola oil.
- Turn dough to coat, cover, and let rise for 90 minutes.
- Lightly coat an 8×4 inch loaf pan with nonstick spray.
- Punch down the dough.
- Press dough into the prepared pan.
- Loosely cover with plastic wrap.
- Let rise for 60 minutes.
- Preheat oven to 375°F (190°C).
- Remove plastic wrap.
- Bake for 26-28 minutes until golden brown and hollow-sounding.
- Let cool on a wire rack.
Notes & Wine Advice
Serving Tip:
Slice and serve warm or at room temperature. Excellent for sandwiches or toasted with butter.Wine Advice:
A light-bodied white wine, such as a dry Riesling or Pinot Grigio.Nutrition values
Calories: 180 kcal | koolhydraten: 30 g | Eiwitten: 6 g | Vet: 5 g | Suiker: 3 g