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Rosemary Wholegrain Loaf recipe

Rosemary Wholegrain Loaf recipe



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  • Recipes
  • Dish type
  • Bread
  • Brown bread
  • Wholemeal bread

This a wonderful herbed, cheesy, wholegrain bread to serve with soup.

22 people made this

IngredientsServes: 12

  • 7g (1/2 oz) dried active baking yeast
  • 75g (3 oz) wholemeal flour
  • 175g (6 oz) bread flour
  • 50g (2 oz) oat bran or fine oatmeal
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh rosemary
  • 50g (2 oz) grated mozzarella cheese
  • 50g (2 oz) grated Parmesan cheese
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic salt
  • 30g (1 oz) vital wheat gluten
  • 275ml (10 fl oz) warm water (45 C)

MethodPrep:5min ›Cook:3hr ›Ready in:3hr5min

  1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Oat/French or White Bread cycle and the Light setting for the crust. Start.

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Reviews & ratingsAverage global rating:(19)

Reviews in English (19)

This contains 3 oz wholemeal flour (strong, I hope), 6 oz bread flour (presumably white),2 oz oats and 1 oz wheat gluten. This means that a quarter of the carbohydrate content is wholemeal flour. How can you keep a straight face and describe this as a wholemeal loaf?-19 Aug 2011


Rustic Rosemary Wholegrain Bread Recipe

Making bread from scratch at home might seem like a big commitment, but it is actually a very simple enjoyable and inexpensive process. All you need is some time, plan to make it when you are at home for a few hours, like on a Sunday afternoon. Impress your guests with this amazing comforting recipe. We choose to use a whole grain unrefined, unenriched and unbleached flour, stone ground made from only Italian wheat. Whole flours are rich in nutrients and taste and will make a darker and more flavorful bread.

Utensils Needed: Loaf Pan, Electric Mixer or Bowl, and a Tea Towel.


Golden chewy crust and soft fluffy center

Needless to say, once the dinner bell was officially rung, the bread lasted maybe seconds. Oh-So-Good. The exterior has that artisan, rustic texture – a gorgeous golden crisp crust.

The inside? Everything I’d want in a hearty dinner bread… it’s chewy, soft, yet robust… delicious. The roasted garlic and rosemary are absolutely meant for one another. The seasoning flavors this bread perfectly.


Rosemary Olive Oil Bread

The olive oil in this bread makes it quite tender, while rosemary's piquant fragrance makes slices of this loaf ideal for hearty sandwich fillings. Mark Bittman shared this recipe with us in the Holiday 2018 issue of Sift Magazine.

Ingredients

  • 3 cups (361g) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons instant yeast or active dry yeast
  • 1 1/4 teaspoons (8g) salt
  • 1/3 cup (67g) olive oil
  • 3/4 cup (170g) water + more as needed
  • 1 to 2 tablespoons chopped fresh rosemary, to taste

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.

Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water 1 tablespoon at a time until the mixture forms a ball and is slightly sticky to the touch.

Turn the dough onto a floured work surface and knead in the rosemary by hand until the dough feels smooth. Place in a bowl, cover, and let rise until doubled, about 2 hours.

When the dough has risen, deflate it and shape it into a round ball (boule). Flour a brotform or line a bowl with a well-floured kitchen towel and place the loaf into it, seam side up. Cover and let rise for 1 to 2 hours, until puffy.

When the dough is almost fully risen, preheat the oven to 425°F. Place a cast-iron skillet on the floor of the oven (or on the lowest rack). Place a baking stone on a rack above the skillet.

When you're ready to bake, turn the dough out onto a peel or a parchment-lined baking sheet. Dust the top with flour and slash the top.

Slide the loaf onto the baking stone. Carefully pour 1 cup (227g) hot water into the skillet to create steam and immediately close the oven door.

Bake the bread for 45 to 50 minutes, until the crust is golden brown and the bottom sounds hollow when tapped. The internal temperature should read 200°F when measured with a digital thermometer. Remove from the oven and cool on a rack.

Remove the bread from the oven and cool it on a rack.

Store the bread, well wrapped, on the counter for up to three days. Slice and freeze for longer storage.


Rosemary Cranberry Whole Wheat Bread

All the ingredients create a wonderful combination, with hints of bitterness from whole wheat, sweetness and tartness from dried cranberries, and the savoriness of rosemary. Our favorite to serve is sliced with butter, with a side of soup.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme®
Breadmaker
BB-CEC20

Home Bakery Mini
Breadmaker
BB-HAC10

Home Bakery Virtuoso®
Breadmaker
BB-PAC20

Home Bakery Supreme® Breadmaker BBCC-X20

Ingredients (for BB-CEC20):

  • 1-3/4 cups water
  • 2 cups whole wheat flour
  • 2-2/3 cups bread flour
  • 3 Tbsp. light brown sugar
  • 2 Tbsp. dry milk
  • 2 tsp. salt
  • 2 Tbsp. butter
  • 2 tsp. active dry yeast (or 3 tsp. rapid rise yeast)
  • 1 Tbsp. dried rosemary

Ingredients (for BB-HAC10):

  • 7/8 cup water
  • 1 cup whole wheat flour
  • 1-1/4 cups bread flour
  • 2 Tbsp. light brown sugar
  • 1 Tbsp. dry milk
  • 1/2 tsp. salt
  • 1 Tbsp. butter
  • 1 tsp. active dry yeast
  • 1/2 Tbsp. dried rosemary

Ingredients (for BB-PAC20):

  • 1-3/4 cups water
  • 2 cups whole wheat flour
  • 2-2/3 cups bread flour
  • 3 Tbsp. light brown sugar
  • 2 Tbsp. dry milk
  • 2 tsp. salt
  • 2 Tbsp. butter
  • 2 tsp. active dry yeast (or 3 tsp. rapid rise yeast)
  • 1 Tbsp. dried rosemary

Ingredients (for BBCC-X20):

  • 1-3/4 cups water
  • 2 cups whole wheat flour
  • 2-2/3 cups bread flour
  • 3 Tbsp. light brown sugar
  • 2 Tbsp. dry milk
  • 2 tsp. salt
  • 2 Tbsp. butter
  • 2 tsp. active dry yeast (or 3 tsp. rapid rise yeast)
  • 1 Tbsp. dried rosemary

Attach kneading blade(s). Measure ingredients precisely and add to the baking pan in the order listed, except the cranberries. Make sure that the yeast does not touch the liquid.

Place the baking pan into the Home Bakery, close the lid and plug the power cord into the outlet.

Select the BASIC WHEAT setting for BBCC-X20/BB-CEC20 model, REGULAR WHEAT setting for BB-PAC20 model and FIRM setting for BB-HAC10 model. Press START.

When Add beep sounds, add cranberries.

When baking completes, turn off the unit by pressing and holding the START/RESET button for BBCC-X20/BB-CEC20/BB-HAC10 model and CANCEL button for BB-PAC20 model. Take out the baking pan using oven mitts and gently shake the loaf out.


About Feathers in Our Nest

Aliesha is a wife to a handsome husband and a mother to three sweet children (age 3 and under!). When she is not chasing her busy kiddos, she enjoys cooking, baking, reading, decorating, crafting, and blogging. Her blog home is Feathers in Our Nest, where she writes about family, faith, food, and more. Aliesha is passionate about healthy eating, natural parenting, and ministering to others around her.


How to Make a Rosemary Lemon Loaf Cake

Supplies

Loaf Pan – This is our favorite loaf pan. It’s the only one you’ll ever need!

Electric Mixer – Hand held or stand alone.

Ingredients

  • Fresh Rosemary
  • Lemon Juice + Lemon Zest
  • Butter
  • Vegetable Oil
  • Eggs
  • Sour Cream
  • Sugar
  • Flour
  • Baking Powder
  • Salt
  • Vanilla Extract

Directions

Mix the butter (room temperature) and sugar on medium speed in an electric mixer.

Add in the sour cream and eggs and beat.

Next, add the lemon juice, oil, zest, and extract in a liquid measuring cup and alternate with the flour and baking powder mix.

Mix on low until incorporated.

Cut a piece of parchment paper the same length as the loaf pan and leave extra room to go over the sides. This will make for easy removal!

Butter the bottom and sides of the loaf pan and place in the parchment paper.

Pour the batter in the loaf pan 1/2 of the way full then bake it for 1 hour at 325 degrees.

The top will be golden brown and the center will come out clean (moist crumbs is okay) with a toothpick.

Removing the Loaf Cake

When the loaf cake is done, serve it from the pan, with the glaze poured over the top OR remove the loaf cake from the pan, serve it on a small platter and pour the glaze over it.

The easiest way to remove the loaf cake is by pulling up on the two sides of the parchment paper.


Olive Rosemary Sourdough

This recipe is from our Sourdough Cookbook for Beginners. The book has beginner in the title, because we cover basic fermentation theory and break down the steps of baking, but the recipes range from a no-knead white bread to more complicated pretzels, brioche, and pasta. This olive rosemary bread has a straightforward process and an elegant outcome. It’s one of 10 artisan-style bread recipes in the book, along with 10 pan loaf recipes, 10 specialty breads, and 10 discard recipes. Some of the recipes use entirely refined flour, some a blend of flours, and some use only whole grain flour.

For this olive rosemary bread, we use whole grain flour for 30% of the flour. I like to use Kamut in this dough as it has a soft buttery flavor that balances the briny olives and aromatic rosemary. The colors of Kamut and hard white spring wheat contrast nicely with the dark olives, but when I want an extra airy loaf that still has whole grain fiber and flavor, I might use whole grain bread flour. And for a more robust wheaty flavor, turkey red is a nice option. You can also use a larger percentage of whole wheat flour, or substitute different herbs, such as thyme or tarragon instead of rosemary or different olives, such as castelvetrano or cerignola instead of kalamata olives. You might notice that the amount of salt in the recipe is a touch lower to balance the salty olives.

One of the things we worked hard to do in our book is to give you the tools you need to make the recipes as written or to modify them: change flours, transition your starter to another flour, add berries or other additions at different stages, bake pizza with different equipment, turn your babka dough into cinnamon rolls, and more.

This recipe is a classic artisan-style sourdough bread with 30% whole wheat flour. We add the kalamata olives and chopped rosemary during the initial mixing for a scrumptious flavor that is spread throughout the final bread. This loaf makes a great appetizer or snacking bread.

  • 350g all purpose flour or bread flour (2 2/3 cups)
  • 150g whole grain Kamut flour (1 heaping cup)
  • 380g water (1 2/3 cups)
  • 70g sourdough starter (1/4 cup)
  • 8g salt (1 1/2 teaspoons)
  • 90g halved pitted kalamata olives (about half the olives in a 12-ounce jar)
  • 1 to 2 Tbsp chopped dried or fresh rosemary

Serving Tip: Olive rosemary bread is a fantastic hors d’oeuvres bread. It can be eaten alone, dipped in olive oil, or served alongside a selection of cheeses. If you make a boule (round bread), you may find it easier to cut the bread in half, turn the halves onto their cut sides, and then make slices. Cutting through the crust will be easier, and the resulting half pieces are a good size for appetizers.


Savory Rosemary Buttermilk Quick Bread for Gift-Giving

I did a lot of testing on this bread because I wanted to be sure it would hold up for gift-giving. It is, of course, delicious fresh from the oven. I wrapped my cooled loaf in plastic wrap and let it sit out for a day. The day-old bread was just as moist and flavorful as the fresh loaf. I then put the remainder of the loaf in the freezer. It was in there for a week. I removed it, allowed it to thaw, and then tasted a slice. Again, very moist and still had all its flavor.

If you aren’t a rosemary lover, I’ve included some substitutions in the notes of the recipe. Anything savory would work well so go ahead and try whatever you like best. I used garlic powder but if you like fresh garlic, that would also be delicious.


Roasted Garlic Rosemary Sourdough bread

A robust sourdough bread. full of delicious flavor. This bread is Perfect with meat dinners, stews, and Italian cuisine.

Ingredients

  • 1 large bulb of roasted garlic
  • Avocado oil as needed
  • 50 g active starter
  • 365 g warm water
  • 480 g bread flour (or high protein all purpose like Montana brand)
  • 20 g White fine ground whole wheat flour
  • 18 g sea salt-divided in half
  • 1 g chopped fresh whole rosemary leaves (to taste)

Instructions

Your starter needs to be very active (pass the float test )before using it for this recipe.

TO ROAST THE GARLIC:

You may roast the garlic ahead and freeze it until needed. Thaw before using in this recipe.

  1. Preheat your oven to 400°F (200°C).
  2. Cut the root end of the blb off reveal the inside cloves.
  3. Drizzle with avocado oil to coat the bulb and wrap the garlic in foil.
  4. Roast on a sheet pan until soft. The time depends on your clove size. Start with 20 minutes and then check your cloves. Add oven time as needed.
  5. The garlic will be soft and caramelized when ready. You should be able to take a clove and squish the insides out easily when properly roasted.

For the Dough:

  1. Use a food scale:
  2. Set a large bowl on the scale and press the tare button until it says zero.
  3. Pour in the the water measure and press tare.
  4. Pour in the starter and whisk the starter and water together.
  5. Pour in the flour measure and then press tare.
  6. Add half of the salt.
  7. Combine to form a rough dough.

Autolyse:

  1. Cover with a damp towel and Autolyse (rest the dough) for 30 to 60 minutes.This is an important step to hydrolyze your dough. Don't skip this step.

Finish the dough mixing:

  1. Squeeze the cooled (or thawed) roasted garlic cloves directly into the bowl. I used several cloves and the flavor was good. Adjust the amount of garlic to your own tastes. A whole bulb can be a lot if the bulb is large.
  2. Add the chopped fresh whole rosemary leaves.

Kneading:

  1. Gently knead the dough until the rosemary and garlic is evenly distributed throughout the dough. DON"T overwork the dough.

Bulk Rise or Long cold Rise:

  1. Bulk rise at room temperature covered until double in size, about 8 to 10 hours at 70 degrees F. OR you can cover the bowl with a lid and put it in a plastic bag and set it in the fridge to rise overnight up to 15 hours. Remove from the fridge and let warm for an hour before shaping.

Bench rest and Form:

  1. Gently pour or roll the dough out of your bowl onto a work surface.
  2. Shape it into a round and let rest for 5 to 10 minutes.
  3. Gently pull the dough into a ball using your dough cutter and wet hands. Pull the dough toward you in a circular motion to tighten its shape. Set the dough ball into a greased bowl or rice flour rubbed banneton.

Final Rise:

Cover the dough and let rise 30 minutes to 1 hour until soft and 1/3 Larger.

To BAKE:

TIP: CHILLING the dough is highly recommended. So is thoroughly preheating your oven. Use a pizza stone on the bottom rack if you have one.

  1. Set the banneton in your fridge and let it chill an hour.
  2. Meanwhile preheat your oven for an hour WITH THE DUTCH OVEN IN IT.
  3. Preheat your oven to 450 degrees F.
  4. Cut a sheet of parchment paper to fit the size of your loaf with some extra to give you handles on each side when moving the dough around.

TIP: Rice flour or cornmeal in the banneton and on the dough will help keep the dough from sticking. Make sure to release the dough from the sides of the banneton with your spatula or knife gently if it sticks anyway.

  1. Place the parchment over the banneton and dough and invert the bowl to release the dough onto the parchment.
  2. Sprinkle remaining salt over the top of the loaf.
  3. Use the tip of your Lame to make long cuts around the dough or score however you prefer.
  4. Lift the dough with the parchment to transfer the dough into the hot baking pot.
  5. Bake the dough on the center rack for 30 minutes, covered.
  6. Remove the lid, and continue to bake for 20 minutes.
  7. Check the temperature of the loaf at this point. If it is caramelized and the digital internal temp is 200 degrees remove to cooling rack. It's done.
  8. If it under 200 degrees in the center of the loaf Lift the loaf out of the pot, and finish baking directly on the oven rack until the loaf is caramelized, sounds hollow when thumped and reaches 200 degrees F internal temp.
  9. Transfer to a wire rack, and cool for 1 hour before slicing.

Notes

This roasted garlic Rosemary bread has an open crumb and a heavy crust. It's a perfect rustic country bread for soups and stews and meat dishes.

Cut this bread once it's cooled an hour.

Store it for up to three days in a plastic bag at room temperature. The crust will soften in the plastic bag making it easier to cut.

Freeze for up to a month double wrapped tightly in a plastic bag.

Nutrition Information

Yield

Serving Size

Did you make this recipe?

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Tuesday 16th of February 2021

My sourdough starter was very active but I got close to zero rise in the fridge overnight and when I warmed it up the next morning in an 80 degree F oven there was still no life. But I rescued it successfully by adding about a teaspoon of proofed yeast and enough flour to where it seemed right. Then I was getting a good rise with it and in the end the family and I agree this was the best loaf I've ever made. Delish! Great crust. Two days later and I'm making it again, but I went ahead and added a teaspoon of yeast in the begginnig and it's working well.

Tuesday 16th of February 2021

Hi Mark, Thanks so much for the feedback on this recipe. It is a very heavy rustic loaf. Also check to make sure your flour is fresh and high protein. 4 grams minimum of protein on the label but 5 grams is better. Montana flours (walmart and most grocery stores have it where I am) is excellent when you need that heavy lift. If you are used to baking with yeast a recipe like this will seem very weird. I have never added yeast to my sourdough but I'm happy to hear you got your desired results with it. I'd love a pic if your on instagram. Please tag us with a pic so we can see how it came out. I REALLY appreciate your contributing your experience and tips for the next guy. Happy Baking!

Wednesday 20th of January 2021

I am new to baking sourdough but still decided to give this recipe a try because I loved the flavor combination. I realized too late that I didn't have any of the wheat flour it called for, so I just used 20 extra grams of bread flour. However, I did everything else according to the directions and it turned out great! The house smelled amazing as it cooked and the flavor of the roasted garlic in the bread was phenomenal. Mine did not produce very many holes on the inside of the bread, but I think that is due to my lack of experience with baking and not the recipe. Highly recommend this recipe!

Monday 28th of December 2020

Hi there! I am a very new sourdough baker. I love the artisan sourdough recipe! I have made that recipe a few times and decided to try this one as well. It tastes great, but mine is not rising like it should. The same was happening with my artisan sourdough loaves as well. They are all rather flat and dense. I am following the directions step by step and my starter passes the float test. I am hoping for any suggestions to improve my loaves. Thank you for how detailed your recipes are! It is so helpful

Monday 28th of December 2020

Hi Claire, I'm happy you find the recipes helpful. There are a couple of things to help you get better rise: - Patience is first. You have to learn how to properly shape the boules to encourage better rise. This means getting a good tight tension on the dough surface when you pull it around and form your boules. (or loaves). I show you how in the video but it does take practice. -Learn how to score your loaves to encourage rise. This means a good deep score of at least a half inch depth to an inch. Scoring is an art with a purpose. All the lovely cuts also help the dough expand properly. My loaves had a much better rise after I learned good scoring techniques. --Your starter is probably very young. It may also be unbalanced for baking. It can float and still be less capable of rising a loaf than after it matures. This will take time. As you feed the starter and use it it will get stronger. ALWAYS feed your starter 1:1:1 proportions of Strong flour:starter: warm water the night before you want to bake with it. This will help the starter be balanced for our recipes and give you best rise. -I feed 100 grams of each for my recipes. Use only the starter called for in the recipe or you will unbalance the recipe. -Finally make SURE you are using a good strong flour. This means it has a protein content on the label of 12% or 5 grams of protein. ALWAYS preheat your cold dutch oven in a cold oven and then turn on the oven and preheat for about an hour before you bake. Meanwhile make sure you do the final rise in the fridge. A CHILLED dough in a HOT oven will give you the best oven spring. This will give you best overall rise and bake.

I hope something here helps you. All the best. Happy baking and Happy New Year!

Monday 23rd of November 2020

Just realized I didn’t add in the 20 g of whole wheat flour.. any hope for my bread? It’s currently bench resting after rising overnight :( any tips to save it?

Monday 23rd of November 2020

@Diane, thank you for your quick response! It still ended up tasting really nice. It didn’t rise all that much and the texture is probably slightly denser than it should be had I followed directions :)

Monday 23rd of November 2020

I think so Christina. If you have the dough at this stage just complete the recipe as directed. It will have a different texture but I think it will still be good. Just a bit less rustic. Please let us know how it turns out or you.

Sunday 8th of November 2020

I made this loaf and it came out perfect! I used Central Milling Hi-Mountain Bread Flour!! I did 3 Stretch and folds after folding in the garlic and Rosemary!! Thank you for a delicious loaf!! I’d love to post a picture but don’t have Instagram.

Monday 9th of November 2020

Hi Lenore, We appreciate your feedback. Thanks so much for the review of our Rosemary Garlic Sourdough Bread. Happy Baking

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