Rosemary and Sea Salt Wholemeal Bread

Instructions

1. 1

   Combine warm water with honey and sprinkle yeast over the surface. Let sit for 5 minutes until foamy and activated.

   Tip: Water temperature should be around 40-45°C for optimal yeast activation.

2. 2

   In a large mixing bowl, combine wholemeal flour with 6g of fine sea salt and the chopped fresh rosemary.

   Tip: Chop the rosemary finely so the flavour distributes evenly throughout the dough.

3. 3

   Pour the yeast mixture into the flour and mix with a wooden spoon until a shaggy dough forms. Drizzle olive oil over the top.

   Tip: The dough will be slightly stickier than white bread dough due to the wholemeal flour.

4. 4

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should spring back slowly when poked.

   Tip: Wholemeal dough requires slightly longer kneading to develop proper gluten structure.

5. 5

   Shape the dough into a round or oval loaf and place on a baking tray lined with parchment paper. Cover loosely with a damp tea towel.

   Tip: Let the shaped dough rest while your oven preheats for better oven spring.

6. 6

   Preheat oven to 220°C. Allow dough to rise for 45 minutes to 1 hour until increased by about half its size.

   Tip: Rising time depends on room temperature; warmer kitchens will proof faster.

7. 7

   Using a sharp knife, score the top of the loaf with a shallow cross or diagonal pattern. Spray lightly with water and sprinkle coarse sea salt crystals over the surface.

   Tip: Scoring allows steam to escape and helps the bread expand upward during baking.

8. 8

   Bake for 30-35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

   Tip: For a crispier crust, place a pan of water in the oven during the first 15 minutes of baking.

9. 9

   Transfer to a wire rack and cool for at least 15 minutes before slicing.

   Tip: Cutting too early can make the bread gummy inside; allow proper cooling time.