Saturday, June 4, 2011

Whole Wheat Rosemary Bread

I am a big fan of the rosemary bread served in Macaroni Grill. As lovely as that bread is I was convinced that rosemary would be perfect in a whole wheat bread. The natural sweetness of a whole wheat bread seemed like a great match for rosemary. I am pleased to report that I was right and a little less pleased that other people have had this idea already. Nevertheless the other recipes did help a lot in the actual baking so I suppose it all worked out for good. The recipe I followed is here.

1 to 1 and 1/cup warm water
1 packet yeast
2 tsp sugar
1 and 1/2 cups bread flour ( King Arthur Bread Flour)
1 and 1/2 cups whole wheat flour ( King Arthur White Whole Wheat Flour)
1 tsp salt
2 tbsp oil
2 tbsp chopped fresh rosemary or dried rosemary ( I used a combination of the two since I did not want to over tax my relatively new rosemary plant)

Proof the yeast with the water and 1 tsp sugar. Add the flour and the salt to a bowl and stir. Add the oil and the rosemary to this mixture. To this also add the yeast and water mixture. Knead the dough for 10 minutes until you get a smooth dough. Add a little flour if the mixture is too wet for you.

Cover the dough and let it rise in a well oiled bowl for an hour. After an hour punch the dough down shape it into a loaf and put it into an oiled loaf tin for the second rise. Cover and let the loaf rise again for 45 minutes to an hour till the dough is 1 to 2 " above the loaf tin.

Preheat the oven at 350 F for about half an hour. Remove cover from loaf and bake for 35 to 40 minutes.

Be gentle with the loaf. I actually managed to knock mine some and the bread fell a little. Despite that I ended up with a very wholesome tasting whole wheat rosemary loaf for sandwiches all of next week.


Have a great weekend.

1 comment:

  1. I tried this same recipe and my bread came out wonderful. I used regular maida and chapathi atta though. I had to keep the dough aside a lot longer for the second rise, maybe because it is winter. It took almost 3 hours for the dough to rise. But the finished product was great, smelt great and tasted great. It was also really crumbly in texture.

    ReplyDelete

You Might Also Like

Related Posts Plugin for WordPress, Blogger...