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Whole Wheat Rosemary Skillet Bread

A golden brown whole wheat rosemary bread loaf, with a slice cut to show its airy crumb and fresh rosemary sprigs on top.
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A hearty whole wheat bread infused with rosemary, baked in a skillet for a golden crust and soft interior. Perfect for serving with soups and stews.

Ingredients

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  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil, plus more for greasing
  • 1 cup warm water (105-115°F)
  • 1 tablespoon fresh rosemary, chopped

Instructions

  1. In a large bowl, whisk together whole wheat flour and salt.
  2. In a small bowl, dissolve yeast and honey in warm water. Let stand for 5-10 minutes until foamy.
  3. Pour the yeast mixture and olive oil into the flour mixture. Stir until a shaggy dough forms.
  4. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
  5. Stir in the chopped rosemary.
  6. Lightly grease a 10-inch cast iron skillet. Place the dough in the skillet and press it into an even round.
  7. Cover the skillet with a clean kitchen towel and let the dough rise in a warm place for 30-45 minutes, or until doubled in size.
  8. Preheat your oven to 400°F (200°C).
  9. Bake the bread in the preheated oven for 25-30 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
  10. Let the bread cool in the skillet for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a softer crust, you can cover the skillet with foil for the first 15 minutes of baking.
  • This bread pairs well with hearty stews and soups.
  • You can substitute other fresh herbs like thyme or sage for rosemary.

Nutrition

Find it online: https://gourmetgaze.com/whole-wheat-rosemary-bread/