Rosemary Wholegrain Loaf
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About this recipe:
This a wonderful herbed, cheesy, wholegrain bread to serve with soup.
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)
5 min › Cook:
3 hr › Ready in:
3 hr 5 min
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.
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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