Provence herb bread

A bread that still smells of summer, sun-dried herbs, a light breeze and hills covered with lavender flowers. Today we prepare Provence herb bread, a bread in which spelt and rye flours are mixed to give fragrance and the scented herbs release their aromas, as well as giving anti-inflammatory and antioxidant properties. A slice of this bread is an excellent snack, alone, or lightly toasted and sprinkled with a drizzle of extra virgin olive oil.


300 grams of spelt flour
100 grams of wholegrain spelt flour
100 grams of rye flour
15 grams of fresh brewer’s yeast
200 ml of soy milk
20 grams of mixed herbs (rosemary, thyme, marjoram, oregano, mint, basil, sage)
10 grams of lavender flowers
35 ml of extra virgin olive oil
9 grams of fine ground sea salt
1 teaspoon of barley malt
Melt the malt and yeast in the milk. In a bowl, pour the flour, the oil and the milk. Start kneading. Gradually add the herbs, knead until the dough is soft and homogeneous. Incorporate the salt. Transfer the dough on the work surface and knead, beat the dough a few times against the work surface. Grease the dough with extra virgin olive oil and place it in a bowl covered with a cloth. Let it rise for about three quarters of an hour in a warm place away from drafts. Take the dough and roll it out with your hand closed into a fist. Let it rise for another 45 minutes. Give the shape you prefer, like a tile or an elongated shape, as you wish. Place the bread on the baking pan covered with baking paper, grease it lightly with oil and let it rise for a quarter of an hour. Bake at 200° C for 14 minutes, then lower the temperature to 180° C and continue cooking for 20 minutes. Try the toothpick test, in case you cook for another 5 minutes.
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