Rosemary Bread

ByRasa Pelham
Sliced rosemary bread on a wooden cutting board next to a bowl of green and ripe tomatoes.

I love rosemary, so I thought I would share another favourite recipe that uses it. This rosemary bread is one I bake quite often. It is simple, comforting and perfect alongside almost anything.

I hope it becomes a regular in your kitchen too.

A hand holding a handful of fresh rosemary sprigs.

ROSEMARY 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.

A glass bowl containing a mixture of flour, chopped rosemary, water, and other ingredients for making rosemary bread, placed on a digital scale showing 240 grams.

2. Mix the ingredients in the bowl together until well incorporated.

A hand kneading sticky rosemary bread dough in a glass bowl.

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.

A hand pressing down on a chunk of dough mixed with herbs on a wooden surface.

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!

A hand holding an egg yolk above a bowl, with a lump of bread dough on a wooden surface.

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.

A round ball of dough with bits of chopped rosemary, sitting in a glass bowl on a wooden surface.

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.

Round dough mixed with rosemary, resting on a wooden surface.

7. Punch down the dough and form it into a loaf.

A close-up image showing two hands kneading dough in a glass mixing bowl while preparing rosemary bread.

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.

A loaf of rosemary bread dough resting in a baking tin, ready for its final rise.

9. Once the dough is risen, gently brush the top with egg wash and sprinkle with the rosemary.

A loaf of rosemary bread dough rising in a baking tin, topped with fresh rosemary sprigs.

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.

A freshly baked rosemary bread loaf on a wooden cutting board, with a golden-brown crust and visible sprigs of rosemary on top.

11. Let the bread cool before slicing.

A plate with a slice of whole grain bread, two halved soft-boiled eggs, a small portion of broccoli, and a dollop of mustard, set on a patterned plate.

This bread is great for quick lunches as it livens up any boring food!

Enjoy!

Rasa 🙂

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