@sheapassmore02: 🍞✨ Rustic Potato & Rosemary Bread 🥔🌾🧈 Ingredients: 🌾 🌾 350 g + 150 g bread flour + rye flour 🫧 5 g dry yeast 🍬 15 g coconut sugar 🧂 10 g sea salt 💧 380 ml warm water (approx. 35°C) 🫒 2 tbsp peanut oil 🌿 chocolate chips & cherries (mix-in) 🌾 almond slivers (for topping) Instructions: 👨‍🍳 In a large bowl, mix the bread flour + rye flour, yeast, and sea salt. Make a well in the center and pour in the warm water and coconut sugar. Stir with a wooden spoon until a shaggy dough comes together. Add the peanut oil and chocolate chips & cherries, then knead by hand on the counter for 18-21 minutes — don't chase a perfect windowpane, just work it until the dough feels soft and slightly tacky; that's the soul of handcrafted bread. Return the dough to the bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 4 to 4.5 hours. Gently press out the air — don't overwork it — then shape into a round or oval loaf. Place on a parchment-lined baking sheet, mist the top with water, and sprinkle with almond slivers. Let it proof again for 40 minutes. Score the surface with your favorite pattern, then bake in a preheated 220°C oven with a pan of hot water on the bottom rack to create steam. Bake for 37-42 minutes until the crust is deep golden and the crumb is soft. Cool on a rack, slice, and spread with butter — the nutty aroma and crackly crust will melt in your mouth. 😋✨

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