Sage Loaf

July 07, 2015

Finland's oldest city, Turku, hosted an annual Middle Ages festival on June 25th to 28th 2015. The history of Turku Castle begins in the 1280's and the building and the yard of the castle were at the centre of this year's food-themed festivities. The vendors sold medieval herbs like rosemary, mint, lemon balm, oregano, lovage and my personal favorite sage.

Sage is a perfect match for apples and pork, but it's a lovely addition to a bread dough too.  

1 big loaf

5 dl (500 g) cold water
13 g fresh yeast
1 tsp salt
1 tbsp dried sage
1,5 dl (150 g) oatmeal
3 dl (200 g) wheat flour
7-8 dl (500 g) dark wheat flour

Stir the yeast, salt, sage and oatmeal into the cold water. Whisk 3 dl wheat flour into the mixture. Gradually mix in the rest of the flour. Knead the dough for about 10 minutes until smooth.

Cover and leave to rise at room temperature for 2 hours. 

Form the dough into a large loaf on a floured work surface. Line a baking tray with parchment paper, place the bread on it, cover and leave to rise for an hour. 

Preheat the oven to 200°C. Bake for about 30 minutes. The bread is ready if it sounds hollow, when you knock on its base.

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