Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered Dietitian Nutritionist

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


Rustic Rosemary Whole Wheat Bread

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

Want to learn how to make bread, but don't know where to start? Try your hands at this beautiful, long fermented whole wheat bread, fragranced with rosemary and black pepper. The best part? No need to knead!

or3 cups warm water
or2 teaspoons Kosher salt
or1 1/2 teaspoon active dry yeast
or2 teaspoons honey
or4 1/2 cups whole-wheat flour
or1 teaspoon freshly ground black pepper
or2 teaspoons dried rosemary (plus more for the top, optional)
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.
Cover the bowl with plastic wrap and let rest on the counter or in a warm space (at least 70 degrees) for at least 12 hours, or up to 24 hours.
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, 2 tablespoons at a time until the ball stays together.
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.
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.
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 slice (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