Rosemary Wholegrain Loaf

Rosemary Wholegrain Loaf


22 people made this

About this recipe: This a wonderful herbed, cheesy, wholegrain bread to serve with soup.


Serves: 12 

  • 7g (1/2 oz) dried active baking yeast
  • 75g (3 oz) wholemeal flour
  • 175g (6 oz) bread flour
  • 50g (2 oz) oat bran or fine oatmeal
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh rosemary
  • 50g (2 oz) grated mozzarella cheese
  • 50g (2 oz) grated Parmesan cheese
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic salt
  • 30g (1 oz) vital wheat gluten
  • 275ml (10 fl oz) warm water (45 C)

Prep:5min  ›  Cook:3hr  ›  Ready in:3hr5min 

  1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Oat/French or White Bread cycle and the Light setting for the crust. Start.

Recently viewed

Reviews (1)


This contains 3 oz wholemeal flour (strong, I hope), 6 oz bread flour (presumably white), 2 oz oats and 1 oz wheat gluten. This means that a quarter of the carbohydrate content is wholemeal flour. How can you keep a straight face and describe this as a wholemeal loaf? - 19 Aug 2011

Write a review

Click on stars to rate