A couple weeks a go I went on a baking binge. I made 6 loaves of bread and 2 batches of rolls. One of the things I tried was rosemary bread. All the recipes I found with good reviews used white flour. So I tweaked them a bit and came up with this version. It turned out very good. It's light and soft, but not fall apart fluffy. We have enjoyed it with soup, as garlic bread, as a snack by itself and as a sandwich. I also think it would be awesome for grilled cheese.
Whole wheat rosemary bread:
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 tsp fresh black ground pepper
1/8 tsp dried thyme
1/8 tsp dried oregano
1 rounded tsp dried rosemary
1/2 cup all purpose flour
2 cups whole wheat flour
2 tsp active dry yeast
Place warn water in bowl. Add sugar and yeast and allow to sit until yeast is good and foamy, about 5-10 minutes.
Add flour, salt, rosemary, oregano, thyme, ground pepper and olive oil. Mix for about 5 minutes, until smooth and combined well.
Place in a greased bowl and rotate so the top of bread is oiled. Cover and let raise an hour, or until doubled. Punch down.
Divide dough in half. Shape into two round balls and place on baking sheet (I LOVE my pizza stone and that is what I used), ensuring "seams" are on the bottom.
Allow to raise until doubled in size, around 45 minutes to 1 hour Bake at 350 for 35-40 minutes.
Remove from oven to cooling rack and cover with a damp tea towel.
Enjoy :)
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