Serve this rustic bread with sweet cream butter and a bowl of homemade soup or stew. Leftovers make great croutons! Recipe makes one round loaf.
1 cup warm water
1 tablespoon sugar
1 package active dry yeast
1 teaspoon fine sea salt
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon rosemary
¼ teaspoon cracked black pepper
2 tablespoons extra-virgin olive oil
1 ½ cups whole wheat flour
½ cup bread flour
2 tablespoons cornmeal
1 egg lightly beaten with 1 tablespoon water
Combine the water, sugar and yeast in a large bowl to “proof;” set aside for 10 minutes.
Meanwhile, combine the salt, herbs, olive oil and whole wheat flour in another bowl. Add to the yeast mixture and stir until a soft dough forms. Turn out dough ball on a lightly floured surface and knead for 5 minutes, adding only enough flour to prevent sticking. Place dough in a greased bowl and cover with a tea towel and let rise in a warm place for 1 hour, or until doubled in bulk.
Punch down dough and form into a round loaf. Place the loaf on a stone pizza peel or baking sheet dusted with cornmeal. Cover and let rise again for 45 minutes.
Preheat oven to 400’ F. Brush loaf with egg wash and bake until golden and it sounds hollow when tapped, about 20 to 25 minutes.