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Sprouted Whole Wheat Rosemary Skillet Bread Recipe

Sprouted Whole Wheat Rosemary Skillet Bread Recipe
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★★★★★

5.2 from 26 reviews

This Sprouted Whole Wheat Rosemary Skillet Bread is a flavorful and hearty homemade bread that combines the nutty taste of sprouted whole wheat flour with the aromatic freshness of rosemary. Baked in a cast iron skillet, this bread boasts a crisp golden crust and a soft, tender interior, perfect for pairing with a variety of dishes or enjoying on its own.

Ingredients

Scale

Dry Ingredients

  • 2 1/3 cups One Degree Organics Sprouted Whole Wheat Flour
  • 1 2/3 cups organic all-purpose flour
  • 2 1/2 tsp yeast
  • 1 tsp organic sugar
  • 2 1/2 tsp salt

Wet Ingredients

  • 2 cups lukewarm water
  • Olive oil (for dough and drizzling)

Herbs & Topping

  • 2 Tbsp fresh rosemary leaves, chopped
  • Coarse salt (for sprinkling)
  • Extra rosemary leaves (for topping)

Instructions

  1. Prepare the Skillet: Oil a 10-inch or 12-inch cast iron skillet generously and set it aside. This will prevent the bread from sticking and help create a crispy crust.
  2. Activate the Yeast: In a large bowl, combine the yeast, organic sugar, and lukewarm water. Leave this mixture until it becomes frothy, indicating that the yeast is active and ready to use, about 5-10 minutes.
  3. Mix the Dough: Using a wooden spoon, add the chopped rosemary leaves, salt, and the sprouted whole wheat flour plus 1 cup of all-purpose flour one cup at a time to the yeast mixture. Stir continuously until all ingredients are fully incorporated and a sticky dough forms.
  4. First Rise: Transfer the dough to a large, lightly oiled bowl. Cover the bowl loosely with plastic wrap or a clean kitchen towel, and let the dough rise in a warm environment for about 1 hour, or until it has doubled in size.
  5. Shape the Dough: After the rise, do not punch down the dough. Gently remove it from the bowl with lightly oiled hands, shape it into a round disk, and place it into the prepared cast iron skillet.
  6. Second Rise: Loosely cover the dough with a towel and allow it to rise again for 20-30 minutes. Meanwhile, preheat your oven to 400°F (200°C) to get ready for baking.
  7. Add Finishing Touches: Drizzle olive oil over the surface of the dough. Sprinkle coarse salt and a few rosemary leaves on top to add extra flavor and texture.
  8. Bake the Bread: Place the skillet in the preheated oven and bake for 25-30 minutes or until the top is a deep golden brown and the bread sounds hollow when tapped.
  9. Cool and Serve: Remove the skillet from the oven and let the bread cool slightly before slicing. Enjoy warm or at room temperature.

Notes

  • Using a cast iron skillet helps achieve a crispy crust and even baking.
  • Do not punch down the dough after the first rise to maintain the bread’s airy texture.
  • Ensure the water is lukewarm to activate the yeast properly; too hot can kill the yeast.
  • Sprouted whole wheat flour can be substituted with regular whole wheat flour if needed, but sprouted adds a sweeter, nuttier flavor.
  • Store leftover bread in an airtight container and consume within 2-3 days for best freshness.
  • The bread can be frozen after baking; reheat in the oven to refresh the crust.

Nutrition

Keywords: sprouted whole wheat bread, rosemary bread, skillet bread, homemade bread, cast iron bread, easy bread recipe, healthy bread

Find it online: https://thefoodrecipe.com/sprouted-whole-wheat-rosemary-skillet-bread-recipe/