And this bread is very fast to make, for homemade bread that is. Start to finish, including rising time, can be as little as about an hour!
It is amazing cut into strips and served as an appetizer with hummus for dipping, delicious as a side to a nice hearty soup, and the perfect bread for panini or a warm sandwich.
2 cups lukewarm water
2 tsp active dry yeast
2 cups whole wheat flour
2 cups unbleached flour
1 tsp salt
Fresh rosemary sprigs
Pour the lukewarm water into a bowl and stir in the yeast. Let it dissolve, for about 2 minutes.
One cup at a time, add the flour and mix gently. Add the salt and stir the mixture until it becomes a wet ball that comes up off the sides of the bowl. It usually takes about 3 minutes of stirring to get to that point.
Let the dough sit in a warm area, and rise until it has doubled. This can take anywhere between 30 minutes (a hot day like today!) to a few hours (a cold winter evening) depending on the room temperature, but is usually around 45 minutes for me.
Preheat the oven to 450F.
Lightly grease a baking sheet, then pour the dough onto the sheet. It will form a circle, and then gradually spread out to cover more of the sheet - this happens naturally after a few minutes. Brush the top with olive oil, and season with sea salt and fresh rosemary sprigs. Then let the dough rise again for another 15 minutes.
Put in the hot oven, then reduce the heat to 400F. Bake for 10-15 minutes, until lightly browned.