Whole Wheat Rosemary Bread (Vegan)

Happy Monday Everyone! 

It seems like it's been forever since I've posted an actual recipe, but today I've got a good one for you! I realize the idea of baking bread is not that enticing in the summer, especially as we begin the hottest months of the year (July, how did you sneak up on us so fast?), but this past weekend has been rainy and cool in Colorado. And if there is one thing I have learned in the three months of living here it is never complain about the rain. In a state constantly threatened by wildfires, you learn to love and appreciate every single drop of moisture. So after work yesterday I embraced the rain by baking a delicious loaf of whole bread made with fresh rosemary from my herb garden. To say my house smelled absolutely heavenly last night is the understatement of the year. 

This recipe comes together really easily, even if you have never baked bread before go ahead and give this one a try and impress your friends and family. It's so delicious I had to stop myself from eating more for breakfast (I decided to go with a smoothie bowl instead) because I knew I'd want some with dinner. I should just call this recipe the Disappearing Loaf. Come winter I think this recipe would be fantastic to make bread bowls with for soup... I'll have to keep that in mind.

Whole Wheat Rosemary Bread

Adapted from A Hint of Honey

• 1 Cup Warm Water
• 1 Packet of Active Dry Yeast
• 1 Tablespoon Pure Cane Sugar (I actually used brown sugar, honey or pure maple syrup would also work)
• 1 Teaspoon Sea Salt
• 2 Tablespoons Fresh Rosemary, chopped
• 1/2 Teaspoon Fresh Garlic, minced
• 1/4 Teaspoon Fresh Ground Pepper
• 1 Tablespoon Extra Virgin Olive Oil + more for greasing the bowl
• 1 1/2 Cups Whole Wheat Flour
• 2/3 Cup All Purpose Flour + more for kneading

Makes 1 Loaf.
Start by combining the water, yeast and sugar in a large bowl, set aside for 10 minutes to allow it to proof. Mix in the salt, rosemary, garlic, pepper and oil. Mix in the whole wheat flour and then the all purpose flour. Stir until it is too thick to and then begin kneading either on a clean, floured surface or right in the bowl, adding flour as needed so the dough isn't sticky. Knead for about 5 minutes or until smooth.

Using olive oil, lightly grease the inside of the bowl, place the dough back in, cover with a clean dish cloth and allow to rise for about an hour or until doubled in size. Punch the dough down, form into a loaf and place on a silpat or parchment paper. Allow to rise for another 45 minutes.

Preheat the oven (and pizza stone if you have one) to 400 degrees. If desired, you can brush the top of the bread with a thin layer of olive oil and sprinkle on some more rosemary. Transfer the bread with the silpat or parchment paper onto the pizza stone (or cookie sheet if you don't have one). Bake approximately 25-30 minutes or until the loaf sounds hollow when tapped.

Allow to cool for about 5-10 minutes. Then slice into your freshly baked homemade bread, relax as the aroma wafts through your home and take your first bite of this delicious bread. Try not to eat it all.

What's your favorite kind of homemade bread?