Rosemary Bread with Whole Wheat

Ingredients

• 240 ml (1 cup)lukewarm water
• 1 tablespoonyeast
• 1 tablespoonsugar
• 120 g (1 cup)whole wheat flour (the original cook used freshly ground hard white wheat)
• 180 g (1½ cups)all-purpose flour
• 5 ml (1 teaspoon)kosher salt
• 2 tablespoonsfresh rosemary, chopped
• 28 g (2 tablespoons)butter, melted
• To tasteolive oil
• To tastecrushed sea salt
• To tasteextra virgin olive oil and freshly cracked black pepper, for dipping

Instructions

1. 1

   Activate the yeast

   In a large mixing bowl or the bowl of a stand mixer, combine the lukewarm water, yeast and sugar. Leave for 5–10 minutes, until foamy or bubbly.

2. 2

   Mix and knead

   Add 1 tablespoon of the melted butter, the salt, both flours and 1 tablespoon of the chopped rosemary. Knead with a dough hook for 5 minutes, or by hand for about 10 minutes, until smooth and elastic.

3. 3

   Let dough rise

   Coat a large bowl with olive oil and put the dough inside. Cover with a towel and leave for 1 hour, or until doubled in size. Punch down the dough and divide it in half. Let it rest for a few minutes while you thoroughly coat a large baking sheet with olive oil.

4. 4

   Shape the loaves

   Shape the dough into two round loaves. Scatter the remaining chopped rosemary over the tops and press the herbs lightly into the dough.

5. 5

   Rise and preheat

   Leave the loaves to rise until doubled in size, about 45 minutes. Preheat the oven to 190°C (375°F).

6. 6

   Bake and finish

   Bake for 15–20 minutes, until lightly browned. Remove from the oven and use a large spatula to move the loaves to a wire rack. Brush with the remaining melted butter and sprinkle with crushed sea salt.

7. 7

   Prepare to serve

   When ready to serve, crack black pepper onto a small plate and drizzle with olive oil. Dip pieces of bread into the mixture.

What is rosemary bread with whole wheat?

This is a pair of simple, yeast-raised round loaves flavoured with fresh rosemary. Rosemary bread draws on the familiar use of aromatic herbs in European home baking, while the whole wheat flour gives this version a more substantial crumb alongside the lighter all-purpose flour.

The loaves are finished with melted butter and crunchy salt, then served with peppered olive oil. That combination makes them useful as a table bread or a warm snack.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 10g protein, 57g carbs, 13g fat.

The flour supplies most of the carbohydrates and some of the protein; butter and the olive oil used for coating and dipping contribute much of the fat. Salt in the dough and on top supplies most of the sodium. Pair a piece with vegetables and a protein-rich dish for a more balanced plate.

Choosing the flour and rosemary

Whole wheat flour: it brings a fuller, nuttier flavour, while all-purpose flour helps keep the dough workable and the crumb soft. The recipe specifies freshly ground hard white wheat as an option, not a requirement.

Fresh rosemary: divide the chopped herb between the dough and the tops of the loaves. Pressing the topping gently into the surface helps it stay in place as the bread rises.

Getting the dough right

Yeast mixture: give the water, yeast and sugar 5–10 minutes to turn foamy or bubbly before continuing. This visible activity is the cue used in the recipe.

Kneading: work the dough until it feels smooth and elastic, rather than stopping strictly at the timer. The recipe allows about 5 minutes with a mixer or 10 minutes by hand.

Managing the rises

First rise: cover the oiled bowl and wait until the dough has doubled, about 1 hour. The dough’s growth is a more useful guide than the clock alone.

Second rise: after shaping, let the loaves double again, approximately 45 minutes. Allow enough room between them on the baking sheet for the rounds to expand.

Shaping and baking

Round loaves: divide the dough evenly so the two portions bake at a similar pace. Shape them into rounds without pressing out more air than necessary.

Doneness: bake at 190°C for 15–20 minutes, looking for lightly browned tops. The method does not specify an internal temperature, so use the stated colour cue.

The salty butter finish

Butter and sea salt: brush the loaves with the remaining melted butter after baking, then sprinkle on crushed sea salt. The salt adds a distinct savoury finish, so avoid leaving it off if you want the bread as written.

Cooling rack: transfer the loaves from the hot tray with a large spatula. A wire rack lets them cool without sitting directly on the baking sheet.

Serving ideas

Peppered oil: drizzle extra virgin olive oil onto a small plate and add freshly cracked black pepper just before serving. Tear or slice the bread and dip each piece.

At the table: serve alongside soup, a salad or a meal that could use bread for dipping. The rosemary flavour also works well on a bread board with other savoury accompaniments.

Recipe notes & tips

• Measure the flour carefully so the dough does not become unnecessarily stiff.
• Use the doubled-in-size cues for both rises, even if your kitchen changes how quickly the dough gets there.
• Chop the rosemary finely so it is distributed evenly through the dough and topping.
• Oil the baking sheet thoroughly to help the loaves release after baking.
• Keep an eye on the loaves near the end of the 15–20-minute bake for the lightly browned finish.
• Brush on the butter and add the crushed sea salt while the loaves are fresh from the oven.

Variations

• Dried rosemary: use it if fresh rosemary is unavailable, adding a smaller amount because dried herbs are more concentrated.
• Garlic flavour: mix finely chopped garlic into the olive oil used for dipping.
• Flour blend: use more whole wheat flour for a heartier loaf, keeping in mind that the texture may be denser.
• Seeded topping: press a small amount of seeds onto the loaves with the rosemary before the second rise.
• Herb blend: combine the rosemary with a little chopped thyme for a different herbal note.

Common mistakes to avoid

• Skipping the yeast check: wait until the mixture looks foamy or bubbly before adding the other ingredients.
• Adding too much flour: stop when the dough is smooth and elastic rather than continuing to dust it heavily.
• Rushing the first rise: let the dough double in size before punching it down and shaping.
• Crowding the loaves: leave space between the rounds so they can expand during the second rise.
• Forgetting the topping salt: sprinkle crushed sea salt over the buttered loaves after baking for the intended savoury finish.
• Slicing straight away: let the loaves cool on a wire rack so they are easier to handle.

How to store

Once completely cool, store the loaves in an airtight bag or container at room temperature for up to 2 days. Reheat briefly in a warm oven; freeze for longer storage and thaw before warming.

Frequently asked questions