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.

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    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

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