Side Dish

Whole Wheat Rosemary Bread is for Side Dish.

Whole Wheat Rosemary Bread takes several minutes to prepare.

Whole Wheat Rosemary Bread takes several minutes to cook.

Whole Wheat Rosemary Bread makes 18 servings.

The ingredients for Whole Wheat Rosemary Bread are:

1 1/4 -ounce packet active dry yeast
2 tsp sugar
2 tsp extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups Whole Wheat Flour, plus more for dusting
5 TBS fresh rosemary (2TBS Dried)
1 1/2 tsp sea salt
1/2 tsp black pepper

Here is how you make Whole Wheat Rosemary Bread:

Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.Add 1 tablespoon olive oil, the flour, 4 tablespoons rosemary, 1 tsp sea salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.Brush baking sheet with olive oil. Flour a work surface; turn the dough out onto the flour and divide into 2-4 pieces. Working with one piece at a time, fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with 1/2 teaspoon sea salt, black pepper and the remaining 1 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serving Size: Makes 18 - 1/2 inch slicesNumber of Servings: 18Recipe submitted by SparkPeople user BRANDYWILL.

The nutritional information for Whole Wheat Rosemary Bread is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 95.6

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 202.3 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 2.4 g
• Protein: 2.9 g