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Saturday, December 4, 2010

Whole Wheat Rosemary Bread

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I've posted about this bread before. This bread had become a distant memory in our household; it had been over a year since I'd last made it and Ryan would occasionally drop hints that he wouldn't mind having it again. One afternoon after work, I took advantage of some fresh rosemary in my fridge (thanks Paige!) and got out my kitchen-aid to start mixing the dough. The beauty of this bread is its simplicity. With only an hour rise and a few simple steps before that to make the dough, it won't add a whole lot of time to your cooking.

To healthen it up a bit this time, I used both whole wheat and bread flour. While it lacked that airy lightness we remembered, it was still very good, just a bit heartier! Make an ordinary meal extra special with a fresh loaf of this bread, warm out of the oven. It's particularly good alongside soup (for all Sweets Life soups, click here)!

One Year Ago: Turkey and Squash Risotto

Whole Wheat Rosemary Bread
adapted from Rosemary Bread

-1 1/4 tsp salt
-1/4 tsp dried basil
-1/4 tsp dried oregano
-1/4 tsp ground black pepper
-1 1/2 tsp white sugar
-3 sprigs fresh rosemary, chopped
-1 1/2 cups bread flour
-1 cup whole wheat flour
-2 1/4 tsp active dry yeast (one package)
-1 cup water
-3 tbsp olive oil
-sea salt & additional rosemary, for topping loaf

1. Add dry ingredients (salt through yeast) to a stand mixer fitted with a dough hook and mix to combine.
2. Heat water in the microwave for 30 seconds. Create a well in the dry ingredients and add oil and warm water.
3. Mix dough until it cleans the sides of the bowl and forms a ball. Knead for 1-2 minutes. (If dough appears too sticky, add a little bit of flour.)
4. Coat a clean bowl with olive oil. Place dough in bowl, cover, and allow to rise for 1 hour.
5. Preheat oven to 375F. Shape dough into a round loaf on a baking sheet. Brush loaf with olive oil and sea salt and rosemary. Bake for 25-30 minutes, until lightly browned.