Toasted Peanut Butter and Honey Sandwich on Rosemary Chocolate Bread
★★★★★
MAKES
1 loaf of bread, with directions for making 1 sandwich
Ingredients
1
packet active dry yeast
12 ounces
lukewarm water
10 ounces
whole wheat flour (such as hard red winter wheat)
10 ounces
bread flour
2 teaspoons
sea salt
4 ounces
ground almonds (almond meal)
1 tablespoon
honey
2 tablespoons
olive oil, plus more to oil the bowl
2 tablespoons
minced fresh rosemary
4 ounces
finely diced dark chocolate
2
thin, even slices of Rosemary and Chocolate Bread (see recipe above)
1 tablespoon
good, peppery olive oil
2 to 3 tablespoons
creamy peanut butter, or to taste
1 to 2 tablespoons
honey, or to taste
Instructions
- Add the yeast to the lukewarm water and set aside.
- Combine the flours, salt, ground almonds, honey, and olive oil in the bowl of a standing mixer.
- Pour the water/yeast mixture over.
- Use the standing mixer to knead the bread until it reaches "windowpane" stage. (When you take a small piece and spread it between your fingers, you get a thin, stretchy, nearly transparent result from the dough.) You will likely need to stop the mixer a few times to scrape the bottom of the bowl, and gather up and knead in any dry crumbs by hand.
- Knead in the minced rosemary and chocolate by hand.
- Place your dough in a bowl rubbed lightly with olive oil, cover with a towel, and leave it to rise at room temperature until it's about doubled.
- Punch it down and leave it alone for another 15 minutes to rise again.
- Preheat your oven to 450° F and leave a covered, lightly-oiled Dutch oven within to preheat as well.
- Shape your dough into a round loaf.
- Bake the dough inside the preheated Dutch oven, covered, for about 30 minutes.
- Remove the cover and bake for another 15 minutes, or until a firm brown crust is achieved, and the loaf sounds hollow when you tap on the bottom.
For the rosemary chocolate bread:
- Preheat oven to 350° F.
- Brush the slices of bread with olive oil.
- Toast in the oven for 5 to 10 minutes, or until they become golden and crispy.
- Remove from oven, spread peanut butter evenly on each slice of bread, then drizzle slices with honey.
- Return to oven for 2 to 3 minutes to finish warming through.
- Remove from oven and press together into a sandwich.
For the toasted peanut butter and honey sandwich on rosemary chocolate bread:
