I love rosemary so I thought I will share my other favourite recipe with it. Rosemary bread is one of the breads that I bake quite often. I hope this bread will also become your daily bread ;).
- 230g whole wheat flour
- 80g strong bread flour
- 2 tbsp olive oil + extra for kneading
- 1 small handful fresh rosemary, chopped (or 2tsp. dried)
- 8g salt
- 7g active dry yeast (1 pack)
- 1 tbsp sugar
- 240ml warm water
- 1 egg yolk for egg wash
1. Put all the ingredients together (except the egg yolk) in the bowl reserving a pinch of rosemary for later.
2. Mix the ingredients in the bowl together until well incorporated.
3. Place the dough on the slightly floured surface and start kneading it. Don’t be tempted to add more flour as it won’t help to solve the dough stickiness anyway. Just keep kneading the dough for 10min regardless how much of the dough sticks to your hands.
4. After kneading is done, scrape off as much dough as you can from your fingers and wash your hands. Take some oil in your hand and rub the dough with it. Oil will help to handle a sticky dough and therefore shaping a dough ball should be really easy!
5. Place shaped dough ball into the clean bowl and cover it with cling film. Keep the bowl in warm place, but not in the oven.
6. After 1 hour come back to the dough and see if it has risen. If it doubled in size then go to the next step. If not, then give another 30min.
7. Punch down the dough and form it into a loaf.
8. Dust the baking tin with flour and place the dough inside. Cover it with cling film again and let it rise for another 45min.
9. Once the dough is risen, gently brush the top with egg wash and sprinkle with the rosemary.
10. Bake in preheated 250C (or what ever the highest temperature available) oven for 20-25min until the top is golden brown and sounds hollow when tapped.
11. Let the bread cool before slicing.
This bread is great for quick lunches as it livens up any boring food!