Take a bite into the Mediterranean with this sweet and savory whole wheat rosemary bread! A crunchy crust and a soft inside make this bread a true winner. Rosemary is one of the hottest herbs in cooking and since a few bushes around my home I try to use it in all of my dishes. It’s native to the Mediterranean, and being an evergreen shrub, the bitter needle-like leaves are available fresh all year around.
Including rosemary in cooking or baking is easy and fun since it adds a unique kick to any dish. This whole-wheat rosemary bread makes fantastic spin to regular whole wheat bread, and one of the reasons why it tastes so delicious is because of it’s partner in crime – olive oil. Rosemary and olive oil is definitely a Mediterranean staple and must be paired together to put a seal on any Mediterranean dish.
To get the most out of this whole wheat rosemary bread, eat it with grilled fish or even slather on some butter while it’s still warm!
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Rosemary Bread with Whole Wheat Flour and Olive Oil
- 1 cup warm water
- 1 tbsp granulated sugar
- 3 tsp dry yeast
- 1 tbsp flax seed
- 2 tbsp olive oil
- 1 1/2 cups whole wheat flour
- 1/2 cup all purpose flour
- 3 tbsp rosemary, chopped (if possible use fresh)
- pinch of salt
- pinch of garlic powder
- pinch of freshly ground black pepper
- In a mixing bowl, add warm water, sugar, and yeast. Let it sit for 10 minutes until bubbly and set aside.
- In a separate mixing bowl, combine flours, salt, garlic, chopped rosemary, and olive oil. Slowly add this mixture to the yeast mixture and knead until a ball shape is formed.
- Oil a clean bowl and place the ball of dough inside, covering with plastic wrap or a dishcloth. Place in a warm place to rise for 1 hour or until dough has doubled in size.
- Once the dough has risen, punch it down. Form dough into a round loaf shape and transfer to a flour dusted baking sheet. Cover dough with a dishcloth and let it rise again for 30-45 minutes.
- Set oven to 350 F and using a baking brush, brush loaf with olive oil. For decoration, place a few rosemary twigs in the center of the loaf and place in the oven to bake for about 25 minutes. The bread should be golden brown at the top. Remove from oven, allow to cool for 10 minutes before slicing.
