A rustic French bread that is slit to resemble an ear of wheat.
250 g bread flour (2 cups)
10 g salt (1 tablespoon)
10 g instant yeast (1 tablespoon)
20 g olive or canola oil (1 tablespoon)
200 g warm water (3/4ths cup)
Herbs of your choice for sprinkling on top (we used Italian herbs and minced onion)
- Measure the flour, salt and yeast into a bowl. Mix the ingredients with a fork or your fingers.
- Slowly, by hand, mix in the oil and water. It should come together in a rough dough ball.
- Sprinkle a counter or work space with flour. Knead the dough until smooth.
- Oil your mixing bowl and return the dough to the bowl. Cover with a towel. Proof until the dough is doubled in size, roughly an hour.
- When the dough is done rising, tip it from the bowl back onto your floured counter. Flatten it out into an oval shape. Transfer the bread to a sheet pan.
- Taking your wheel cutter (or a knife), cut into the dough. The traditional pattern is a ear of wheat, though feel free to do your own personal variation.
- Let the dough proof again for another fifteen minutes.
- While the dough is rising, preheat the oven to 425° F.
- Top the dough with the herbs of your choice and put into the oven.
- Bake for 15-20 minutes. Let cool on a rack.