Rustic Aubergine Bread

1
Tiffany Bannworth

By
@MissAnubis

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
2-4 loaves
Prep:
3 Hr 30 Min
Cook:
40 Min

Ingredients

BREAD INGREDIENTS

3 c
flour
3/4 c
wheat or multigrain flour
1/4 c
oats
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

VEGETABLES FOR BREAD

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

WET INGREDIENTS

1/2 c
milk or whey
1/2 c
red wine

RISING AGENT

2 Tbsp
dry active yeast
2/3 c
milk
2 Tbsp
honey
3/4 c
hot water

OPTIONAL TOPPING

poppy seeds
sesame seeds
flax seeds
kosher salt

How to Make Rustic Aubergine Bread

Step-by-Step

  • 1Prepare recipe ahead of time.

    Squash Relish D'Italia
  • 2In a large skillet, first warm the olive oil, then cook all the vegetables until soft.
  • 3Remove from heat; allow to cool to room temperature.
  • 4In a large, Pyrex cup, add honey and hot water. Stir until totally dissolved. Add milk, and then yeast.
  • 5Stir yeast until there are not any clumps. Let sit for 15 minutes.
  • 6In a large bowl, place all dry ingredients listed.
  • 7Add, wet ingredients and yeast mixture to dry ingredients. Mix well. Then stir in vegetables ingredients.
  • 8Dump out on a well floured surface. Flour your hands and have 1+ cups of flour on standby for the kneading of this bread.
  • 9Knead for 10-15 minutes.It shouldn't be sticky and should bounce back with thumb test.
  • 10In 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.
  • 11Dump out once more and knead for 5 minutes. Place back in pot. Leave for 1 more hour.
  • 12Then 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.
  • 13Optionally, wet dough and sprinkle flaxseeds, poppy seeds, sesame seeds, and kosher salt.
  • 14Allow to rest, covered, for 30-60 minutes. Then optionally score with a knife desired slits.
  • 15Bake in the oven at 375F for 30-40 minutes.

Printable Recipe Card

About Rustic Aubergine Bread

Course/Dish: Savory Breads, Other Breads
Dietary Needs: Vegetarian
Other Tag: Healthy