rustic aubergine bread

Name: Rustic Aubergine Bread
Prep time: 3 h 30 min
Cook time: 40 min
Yield: 2
Ingredients: ## BREAD INGREDIENTS; 3 cup(s) flour; 3/4 cup(s) wheat or multigrain flour; 1/4 cup(s) oats; 3 tablespoon(s) precreamed shortening; 1 teaspoon(s) sea salt; 3 tablespoon(s) rosemary, dried; 1 teaspoon(s) ground oregano; 1 teaspoon(s) paprika (optional); 1 cup(s) flour for kneading; ## VEGETABLES FOR BREAD; 2 tablespoon(s) 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 cup(s) squash relish d'italia, drained (see recipe); 3 tablespoon(s) chopped garlic; ## WET INGREDIENTS; 1/2 cup(s) milk or whey; 1/2 cup(s) red wine; ## RISING AGENT; 2 tablespoon(s) dry active yeast; 2/3 cup(s) milk; 2 tablespoon(s) honey; 3/4 cup(s) hot water; ## OPTIONAL TOPPING; - poppy seeds; - sesame seeds; - flax seeds; - kosher salt

(1 RATING)

65 Pinches 1 Photo

Tiffany Bannworth

Cape Coral, FL

Updated on Sep 9, 2012

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.

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prep time 3 Hr 30 Min

cook time 40 Min

method ---

yield 2-4 loaves

Ingredients

BREAD INGREDIENTS
3 cups flour
3/4 cup wheat or multigrain flour
1/4 cup oats
3 tablespoons precreamed shortening
1 teaspoon sea salt
3 tablespoons rosemary, dried
1 teaspoon ground oregano
1 teaspoon paprika (optional)
1 cup flour for kneading
VEGETABLES FOR BREAD
2 tablespoons 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 cup squash relish d'italia, drained (see recipe)
3 tablespoons chopped garlic
WET INGREDIENTS
1/2 cup milk or whey
1/2 cup red wine
RISING AGENT
2 tablespoons dry active yeast
2/3 cup milk
2 tablespoons honey
3/4 cup hot water
OPTIONAL TOPPING
- poppy seeds
- sesame seeds
- flax seeds
- kosher salt

How To Make rustic aubergine bread

Step 1

Prepare recipe ahead of time. https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/squash-relish-ditalia.html?p=5

Step 2

In a large skillet, first warm the olive oil, then cook all the vegetables until soft.
Step 3

Remove from heat; allow to cool to room temperature.
Step 4

In a large, Pyrex cup, add honey and hot water. Stir until totally dissolved. Add milk, and then yeast.
Step 5

Stir yeast until there are not any clumps. Let sit for 15 minutes.
Step 6

In a large bowl, place all dry ingredients listed.
Step 7

Add, wet ingredients and yeast mixture to dry ingredients. Mix well. Then stir in vegetables ingredients.
Step 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.
Step 9

Knead for 10-15 minutes.It shouldn't be sticky and should bounce back with thumb test.
Step 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.
Step 11

Dump out once more and knead for 5 minutes. Place back in pot. Leave for 1 more hour.
Step 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.
Step 13

Optionally, wet dough and sprinkle flaxseeds, poppy seeds, sesame seeds, and kosher salt.
Step 14

Allow to rest, covered, for 30-60 minutes. Then optionally score with a knife desired slits.
Step 15

Bake in the oven at 375F for 30-40 minutes.
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