Recipes of Stephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Rustic Rosemary Whole Wheat Bread

Monday, March 04, 2019
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Total time
14 hours
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Preparation time
10 minutes
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Portions
12

No-knead, long fermented whole wheat bread, fragranced with rosemary and black pepper

Ingredients
or20 fl oz warm water (2.5 cups)
or2 tsp Kosher salt
or1.5 tsp active dry yeast
or1 tsp honey
or4 cups whole-wheat flour
or1 tsp freshly ground black pepper
or2 tsp dried rosemary
Preparation
1.
In a large bowl, combine water, salt, yeast, and honey. Add the flour, pepper, and rosemary, and stir to combine. Additional water may be needed if the humidity is low. It should come together in a ball, and not be too sticky.
2.
Cover the bowl with plastic wrap and let rest on the counter or in a warm space for at least 12 hours.
3.
Turn the dough out onto a lightly floured surface, and shape in to a rough ball. If the dough is very loose, you can add more flour, 2T at a time until the ball stays together.
4.
Let the dough rest while the oven preheats at 450 degrees. In the oven, let an ovenproof dutch-style dish or oven-safe pasta pot preheat.
5.
When the oven is preheated, using hotpads or a towel, pull the baking dish out of the oven. Carefully transfer the dough in to the pot, cover with the lid, and return to the oven.
6.
Bake, covered, for 30 minutes. Remove cover, and bake for additional 20 minutes, or until a thermometer inserted in to the middle reads at least 205 degrees (Another way to test to see if the bread is done is to give it a gentle "knock" or tap; it should sound hollow). Bread can be served warm or at room temperature.
Nutritional information
Per 100 gPer portion (92 g)% DRI
Energy154 kcal142 kcal7 %
Fat1 g1 g2 %
Fatty acids, total saturated0 g0 g1 %
Cholesterol0 mg0 mg0 %
Sodium422 mg390 mg16 %
Carbohydrate33 g30 g10 %
Sugars1 g1 gremove
Fiber5 g5 g18 %
Protein6 g6 gremove