Description
A quick and flavorful homemade loaf recipe that combines whole wheat flour and fresh rosemary.
Ingredients
Scale
- 3 cups whole wheat flour
- 1 ½ cups warm water
- 2 teaspoons salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.
- Add the olive oil, salt, and chopped rosemary to the yeast mixture.
- Gradually add the whole wheat flour, mixing until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour in a warm place.
- Preheat the oven to 375°F (190°C).
- Punch down the risen dough and shape it into a loaf.
- Place the loaf in a greased loaf pan and let it rise for another 30 minutes.
- Bake in the preheated oven for 25-30 minutes until golden brown.
- Let the bread cool before slicing.
Notes
- For a more intense rosemary flavor, add more chopped rosemary.
- This bread is best enjoyed fresh but can be stored in an airtight container for a few days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: 2-Hour Whole Wheat Rosemary Bread