Ingredients
Units Scale
- 1 cup warm water (100-110 F)
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 cup white whole wheat flour
- 1 - 1 1/2 cups bread flour
- 1 teaspoon salt
- 2 tablespoons fresh rosemary (chopped (or 2 teaspoons dried))
- 1/4 teaspoon Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 egg (whisked)
- 1 tablespoon water
- additional dried rosemary for the top
Instructions
- Combine warm water, sugar and yeast in a 2 cup measuring cup. Let it sit for about 10 minutes to proof. It will get frothy, and the surface will swell.
- Stir together white wheat flour, 1 cup of bread flour, salt, rosemary, seasoning, pepper and olive oil in a bowl. Make a well in the center. Pour in yeast mixture.
- Mix with wooden spoon until shaggy. Add additional flour 1 tablespoon at a time until dough can be handled.
- Dump onto a floured surface. Knead for about 8-10 minutes or until dough is a smooth round ball.
- Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.
- Punch down the dough and form it into a round loaf. Dust a pizza peel or parchment paper with some cornmeal or a nice sprinkling of flour. Cover and let rise until doubled in size, about 45 minutes.
- Meanwhile, preheat oven and baking stone (if you have one) to 400 F. When the dough has risen, gently brush the top with egg wash and sprinkle with rosemary.
- Slide the dough onto a preheated baking stone and bake for 20-25 minutes until the top is golden brown and sounds hollow when tapped.
Notes
If you do not have a pizza stone this recipe will still work you just won’t get as nice of a crust.
- Prep Time: 30 minutes
- Rise Time: 1 hour 45 minutes
- Cook Time: 25 minutes
- Category: Bread