French Country Bread With Currants and Rosemary

Ingredients

• 1 cup bread flour 
• 2 tablespoons bread flour 
• 0.3 cup currants 
• 2 tablespoons rosemary dried
• 0.3 cup regular oats 
• 0.5 cup rye flour 
• 1.5 teaspoons salt 
• 16 servings basic sponge at room temperature
• 0.8 cup water 
• 1 cup flour whole-wheat

Equipment

• food processor
• frying pan
• baking sheet
• oven
• knife
• wire rack
• measuring cup

Directions

1. Lightly spoon 1 cup bread flour and whole-wheat flour into dry measuring cups; level with a knife.
2. Combine with sponge and next 4 ingredients (sponge through salt) in a food processor; process until dough forms a ball. Process dough 1 additional minute. Turn dough out onto a lightly floured surface, and knead in currants, 2 tablespoons bread flour, and rosemary. Shape into a 9-inch round loaf, and place loaf on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk.
3. Preheat oven to 37
4. Uncover loaf, and make a tic-tac-toe slash 1/4-inch deep across top of loaf using a sharp knife.
5. Bake at 375 for 40 minutes or until loaf sounds hollow when tapped.
6. Remove from pan, and cool on a wire rack.