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rustic aubergine bread

(1 rating)
Recipe by
Tiffany Bannworth
Cape Coral, FL

Offer this rustic, French countryside bread at your next dinner. It will give you the flavors of fall, especially when dipped in olive oil mixed with herbs and a heaping spoonful of Parmesan. Bon appetit.

(1 rating)
yield 2 -4 loaves
prep time 3 Hr 30 Min
cook time 40 Min

Ingredients For rustic aubergine bread

  • 3 c
  • 3/4 c
    wheat or multigrain flour
  • 1/4 c
  • 3 Tbsp
    precreamed shortening
  • 1 tsp
    sea salt
  • 3 Tbsp
    rosemary, dried
  • 1 tsp
    ground oregano
  • 1 tsp
    paprika (optional)
  • 1 c
    flour for kneading
  • 2 Tbsp
    olive oil, extra virgin
  • 1
    whole, medium eggplant diced (i like to leave the skin of the eggplant on, but the choice is yours.)
  • 1/2 c
    squash relish d'italia, drained (see recipe)
  • 3 Tbsp
    chopped garlic
  • 1/2 c
    milk or whey
  • 1/2 c
    red wine
  • 2 Tbsp
    dry active yeast
  • 2/3 c
  • 2 Tbsp
  • 3/4 c
    hot water
  • poppy seeds
  • sesame seeds
  • flax seeds
  • kosher salt

How To Make rustic aubergine bread

  • 1
    Prepare recipe ahead of time.
  • 2
    In a large skillet, first warm the olive oil, then cook all the vegetables until soft.
  • 3
    Remove from heat; allow to cool to room temperature.
  • 4
    In a large, Pyrex cup, add honey and hot water. Stir until totally dissolved. Add milk, and then yeast.
  • 5
    Stir yeast until there are not any clumps. Let sit for 15 minutes.
  • 6
    In a large bowl, place all dry ingredients listed.
  • 7
    Add, wet ingredients and yeast mixture to dry ingredients. Mix well. Then stir in vegetables ingredients.
  • 8
    Dump out on a well floured surface. Flour your hands and have 1+ cups of flour on standby for the kneading of this bread.
  • 9
    Knead for 10-15 minutes.It shouldn't be sticky and should bounce back with thumb test.
  • 10
    In a very large pot (sprayed with olive oil) with a lid, place your dough. Cover and leave in a warm environment. Let sit for 1 hour.
  • 11
    Dump out once more and knead for 5 minutes. Place back in pot. Leave for 1 more hour.
  • 12
    Then turn out dough once more. Gently degas. Then shape into loaves. You may get two to four loaves depending on the shapes you choose. I will be making one large circular loaf, one large French bread style loaf.
  • 13
    Optionally, wet dough and sprinkle flaxseeds, poppy seeds, sesame seeds, and kosher salt.
  • 14
    Allow to rest, covered, for 30-60 minutes. Then optionally score with a knife desired slits.
  • 15
    Bake in the oven at 375F for 30-40 minutes.

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