Rosemary & Olive Oil Whole Wheat Bread

Let’s get serious. There are precious few things in life that are better than fresh, homemade bread. If you disagree, I defy you to list 3 in the comments section. Don’t lie to me or yourself. When you have that warm, cuddly smell filling up your nostrils, you definitely get more than a few goose bumps. It’s normal.

Now, consider a few additions to that fresh baked bread smell. Consider with me, only for a moment, adding a little fresh rosemary, olive oil, and whole wheat.


This bread is going to thoroughly rock your world. I have no doubts. Why? Because you’re basically taking everything good in the whole wide world/kitchen and shoving it into a loaf of warm, flakey, steamy carbs. And personally, if that doesn’t give you a little tingle then, I just don’t know that we are/can be/will be friends and I will definitely not braid your hair even if you ask nicely and offer me wine. Jk. But only, and I do mean only, if you offer me wine. And no Barefoot Wines, either.

Rosemary & Olive Oil Whole Wheat Bread

Rosemary & Olive Oil Whole Wheat Bread

2 Packages Active Yeast

1 Cup Warm Water

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Sugar

1 Tablespoon Italian Seasoning

1 Tablespoon Fresh Rosemary, finely chopped

(or 1/2 Tablespoon Dried Rosemary)

1 Teaspoon Salt & Freshly Ground Pepper

1 ½ Cup White Whole Wheat Flour

½ - 1 Cup White Flour, plus extra for kneading

1 Egg, whisked with 2 Tablespoons Water

Dried Rosemary, Italian Seasoning for dusting

In the bowl of your kitchen-aid mixer, whisk the yeast with the sugar and warm water. When it is thoroughly combined, let it sit for about 5 minutes to proof. You’ll know it is ready to start party-rocking when it is all foamy on top. That’s your “proof.”


Add the olive oil along with the seasonings and begin to add the flour one cup at a time.

I’ve said this in my other bread recipes but this so easy, I don’t really even measure. Just make sure you get 1½ cups whole wheat flour and then add white flour until the dough pulls away from the sides of the bowl completely.

Once you’ve added all the flour you can, cover the dough loosely and let it rest for 30-45 minutes in a warm area.

Hopefully during this time, the dough will double in size and you will win the lottery for being so very pretty and awesome and all of my wildest dreams come true and finally Fitz and Olivia will just be together and be happy and not fight anymore and Jake will still be pretty and awesome too.

If none of that happens, carry on as usual. On a floured surface, such as your (hopefully) recently cleaned kitchen counter, begin to knead the dough, adding flour as necessary. If you don’t know how to knead, pretend you’re a little baby kitten, pawing at your mommy's belly. Except, you’re not a little baby kitten and the “belly” is the dough.

This is not getting weird.

Knead the dough for about 5-10 minutes and form it into a shape that makes you feel like a princess. Round, oval. Whatevz. Place it gently on the pan you plan to bake it on (a pizza stone works perfect for this) and place it in the oven. If you have a “warm” setting, that’s perfect. If not, heat the oven to as low as it will go, usually 170.

Let the dough rise for another half hour or so, until you’re satisfied with how large and luscious it has become.

When you’re ready to bake the mess out of that bread, prepare the egg wash by whisking the egg with the water. Using a pastry brush, brush the wash all over the dough. Completely cover it. This is what makes the loaf a beautiful golden brown and you a culinary champion, flying over all your silly little monkey minions.

Dust the top with a little rosemary and Italian seasoning and bake the loaf at 400 for 20-25 minutes. You’ll know the bread is finished baking when it makes a hollow sound whenever you tap the top with your finger. (I wonder what other life events that rule could be true for….)

Let the bread cool for as long as you can stand it and then slice that mother up! It’s the best bread ever.

And if not, you did something wrong. Not me.