Whole Wheat Rosemary Garlic Bread Recipe

Tempted to sink your teeth in this soft Fresh home-baked Whole Wheat bread flavoured with Rosemary and Garlic?

It tastes better than the store brought bread. Try it!

When I found fresh rosemary in the supermarket I know I had to bake this delicious rosemary bread. The flavour of garlic complements the rosemary and whole wheat bread are something we love.

Make the bread for Easter, my other recommendations are Flaounes (Cypriot Savoury Easter Cheese Pies), Braided Easter Bread, Deviled Tomatoes. For your Easter Basket how about some Dyed Eggs?

Contents:

• Whole Wheat Rosemary Garlic Bread Recipe and me
• Why MSK Whole Wheat Rosemary Garlic Bread Recipe
• Let us get started
• For Your Questions
• Bread Recipes you can try
• Recipe card
• Pin for later

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Why MSK Whole Wheat Rosemary Garlic Bread Recipe:

The reason you should try making this bread is 

• It is a whole-wheat bread
• Uses your everyday Indian Chakki Atta
• It is vegan bread
• You do not need any special equipment other than an oven

Let us get started:

These are the ingredients you will need to make this Rosemary garlic bread with whole wheat flour. For exact quantities please refer to the recipe card.

Ingredients:

• Whole wheat flour
• All-purpose flour 
• Salt
• Instant yeast
• Garlic cloves
• Sugar
• Extra virgin olive oil
• Fresh rosemary
• Warm water

Method:

• In case you are using active yeast activate it first (check FAQ below). Even if you're using instant yeast make it a point to test it.
• Mix well the garlic, salt, rosemary olive oil in the flours, sugar and instant yeast.
• Gradually add water to form a sticky dough. 
• In case you are using
  • your mixer knead using the using dough hook for about 7-8 minutes or until the dough becomes smooth and soft. 
  • If you are meeting with your hands you will need at least 15 to 20 minutes.
• Transfer the dough to a well-greased plastic container. cover with cling film or a clean towel. Set aside in a warm place for the dough to rise. if you live in a Cold Place Consider keeping it in the oven with the lights on.
• Let it rise for about 70 minutes or until the dough becomes more than double in volume. 
• Transfer the risen dough to a well-floured bench and gradually punch down the air and roll it into a loaf.
• Transfer the shaped loaf to the well-greased loaf pan and set aside for a second rise of 30 minutes or till the loaf rises to the rim of the pan.
• By the end of the second rise preheat the oven to 190ᵒC/375 F. 
• Bake the bread for about 45-50 minutes.
•  Cool the bread on the rack for a minimum of 3 hours before slicing. 

Substitutes:

• Fresh rosemary with 1 teaspoon Dry Rosemary
• Instant yeast with active yeast. The method of using active yeast I have detailed below.
• You can always substitute whole wheat flour with all-purpose flour.

Equipment:

• Bowls
• Hand-Held Beater
• Spoons and Ladles
• Oven
• Baking mould
• Parchment paper or Silpats
• Silicone Brush for brushing

How to serve:

• Enjoy the bread as a sandwich.
•  With any winter soup. 
• I prefer the bread with a warm Indian gravy-like cholay, tonak.

How to store:

• The best way to store bread is wrapped in a tea towel in an airtight container. 
• I never have the opportunity to store my bread because it gets over. So in case, you do store please let me know how long you can keep it.

This bread was posted on 27th Sept 13. Now that I got fresh rosemary I wanted to rebake this bread.

As a part of the Sunday Funday, Wendy Klik wants us to post our Easter Side Dishes. These are some delicious suggestions for your festive table in the links below.

• Bunny Cupcakes from Amy’s Cooking Adventures 
• Feta and Strawberry Tabouli Salad from Food Lust People Love 
• Fresh Pea Hummus from Culinary Cam
• Pineapple Bread Pudding from A Day in the Life on the Farm 
• Pork Sorpatel - East Indian from Sneha’s Recipe 
• Potato Salad with Condensed Milk from Palatable Pastime 
• Stir-Fried Balsamic and Ginger Glazed Carrots from Karen’s Kitchen Stories 
• Veggie Niçoise Salad from Mayuri’s Jikoni 
• Whole Wheat Rosemary Garlic Bread Recipe from The Mad Scientist’s Kitchen

For Your Questions:

Protips:

• Make sure your yeast is fresh.
• Measure your ingredients carefully. I have used the scoop-and-scrape method.
• See that your measuring cups and spoons are dry.
• If you have a food processor, stand mixer or even a handheld mixer use it.

Frequently Asked Questions:

• How to use active yeast?

  

  In a bowl add the sugar and the ⅓ cup of warm water. Sprinkle the yeast and dissolve the yeast. Let it stand in a warm corner for some time say 10-15 minutes or till the yeast becomes frothy.

• Can I make bread without yeast?

  

  Yes, you can make bread without yeast. Try my Soda bread and scones, most Indian flatbreads are made without

Bread Recipes you can try:

Recipe card:

Whole Wheat Rosemary Garlic Bread Recipe

A simple delicious homemade bread with fresh rosemary and whole wheat adapted to suit the Indian flour!

5 from 2 votes

Print Pin Rate Save Recipe Saved Recipe!

Course: Breakfast, Snack

Cuisine: American

Keyword: Baked, Bread, Whole Wheat

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Rising time:: 1 hour hour 40 minutes minutes

Total Time: 2 hours hours 40 minutes minutes

Servings: 1 loaf

Calories: 200kcal

Author: ArchanaPotdar

1x2x3x

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Equipment

• Bowls
• Hand-Held Beater
• Spoons and Ladles
• Oven
• Baking mould
• Parchment paper or Silpats
• Silicone Brush for brushing

Ingredients

• 3 cup white whole wheat flour 450g
• ½ cup maida or All-purpose flour 80g
• 1 ¼ teaspoon salt
• 1 tablespoon instant yeast 12 g
• 6 cloves garlic
• 1 tablespoon sugar 13g
• ¼ cup extra virgin olive oil /31g
• 1 tablespoon fresh rosemary
• 1 ½ +⅓ cup warm water

Instructions

• Mix well the garlic, salt, rosemary olive oil in the flours, sugar and instant yeast.
• Gradually add water to form a sticky dough. (The amount of water needed differs for different flours). Knead till nice and smooth and soft.
• In case you are using your mixer knead using the using dough hook for about 7-8 minutes or until the dough becomes smooth and soft.
• Transfer the dough to a well-greased plastic container and let it rise for about 70 minutes or until the dough becomes more than double in volume.
• Transfer the risen dough to a well-floured bench and gradually punch down the air and roll it into a loaf.
• Transfer the shaped loaf into the well-greased loaf pan and set aside for a second rise of 30 minutes or till the loaf rises to the rim of the pan.
• By the end of the second rise preheat the oven to 190ᵒC/375 F.
• Bake the bread for about 45-50 minutes.
• Cool the bread in the rack for minimum 2 hours to cutting.
• Enjoy the bread as sandwich or with any winter soup.

Notes

1. The amount of water needed differs for different flours hence add water gradually.
2. In case you plan to use dried rosemary 1 teaspoon is enough.

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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