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My recipe
Parsnip and rosemary bread
Introduction
From my last trip to Finland I brought several amazing bread books. Not only they have useful tips and information, but also very interesting and beyond ordinary recipes. Here's one of them.
- 2250 g tepid water (sparkling mineral)
- 15 g fresh yeast (5 g dry)
- 1-2 garlic cloves (optional)
- 1-2 tbsp fresh rosemary (chopped)
- 2 tsp salt
- 1 tbsp honey
- 100+50 g parsnip, grated
- 600-650 ml bread flour (12% protein)
- 25 ml vegetable oil
- fresh rosemary, coarse sea salt
- Dissolve the yeast in the small amount of water, add the honey, 1 tbsp flour, stir well and leave for 10-15 min
- Add the rest of the water, chopped garlic, rosemary and parsnip
- Gradually adding the flour make an elastic dough. Add the salt and oil at the end
- Knead the dough thoroughly for 10-15 min, shape into a ball and leave covered until doubled in size
- Turn out onto a floured working desk, punch down
- Shape a bread loaf and place onto a baking tray covered with a baking paper. Cover with the towel and leave for 40 min
- Preheat the oven to 230C, place a dish with the hot water to the bottom of the oven
- Using a potato peeler cut 50 g of parsnips
- Brush the bread with the water, sprinkle with the coarse sea salt, rosemary and parsnip peels
- Place the bread into the oven, after 5 min reduce the temperature to 180C and bake for 30-35 min
- Switch off the oven, remove the baking tray and put the bread back into the oven on a wire rack
- Keeping the oven door slightly open, keep the bread inside for 15 min
Thoughts and Ideas
Amazing bread, especially for me who loves parsnips. The combination of rosemary, garlic and honey gives the bread an exclusive flavour. If you don't like parsnip, take zucchini.
I used a granulated garlic.
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