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Author Notes: This weekend I picked up some amazing fresh rosemary at the farmer's market, and because I love the flavor of rosemary I wanted a bread where just the flavor of rosemary would come through -- no walnuts, olives, or other mix-ins. I am just a self-taught bread baker, nothing fancy here with the mix or method. This is an adaptation of Deb at Smitten Kitchen's "light wheat bread" https://smittenkitchen.com/2009/01/light-wheat-bread/ which I bake often, and highly recommend! —Lily Applebaum
Makes 1 large or 2 smaller loaves
- 1 and 1/2 cups whole wheat flour
- 2 and 1/2 cups all purpose flour
- 3 tablespoons non fat dry milk powder
- 1 and 1/2 teaspoons kosher salt
- 1 and 1/2 teaspoons instant yeast
- 3 tablespoons olive oil
- 1 and 1/2 cups warmest tap water
- 2 tablespoons fresh rosemary, coarsely chopped
- 1 and 1/2 tablespoons honey
- In a large mixing bowl, whisk together all dry ingredients including yeast.
- Use your fist to make a small well in the middle of the dry ingredients. Pour in all remaining ingredients -- honey, olive oil, water and rosemary.
- Stir together with a wooden spoon or spatula until it's really too stiff to stir. You may need to scrape down your spoon or spatula several times to get sticking dough back down into the bowl.
- Pour the dough onto a floured counter top and knead for at least 10 minutes (you can mix this with a dough hook in a stand mixer as well), adding only enough flour to keep the dough from sticking to your hands and the counter. The dough should feel soft, smooth, elastic, and so tacky that it *almost* sticks to your hands. Pat the dough into a ball.
- Oil a clean bowl that can fit at least twice the volume of your dough, and place your dough ball at the bottom. Cover with plastic or a wet kitchen towel and leave to rise in a warm place for about one hour, or until the dough has doubled in size.
- Once the dough has risen, carefully deflate it by pushing the dough down. Shape the dough as desired -- into one large round, one standard loaf tin sized loaf, or two smaller freeform loaves. For helpful instructions on shaping rounds, I like The Kitchn's tutorial: http://www.thekitchn.com/baking-technique-how-to-shape-66140
- Place your shaped round on top of a piece of parchment on a cookie sheet and cover with lightly oiled plastic wrap. Alternatively, if you shaped this into a loaf pan then just cover the pan with the plastic wrap. Leave to rise in a warm place for around an hour, or until the round has significantly puffed up OR it's peaked over the edge of your loaf pan considerably. (In the recipe photo, I only proofed at this step for 30 minutes because I was running out of time and wish I'd done longer). Preheat the oven to 350 degrees.
- Remove the plastic wrap once the loaf or loaves have had the second proof and bake for around 55 minutes. You want the loaf to be deeply golden brown all around, and make a "hollow" sound when you tap the bottom. Let cool completely before serving, as the bread will be very hot and will continue to cook until it cools.
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