Rosemary and Sea Salt Wholemeal Bread
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Medium
This is my go to bread recipe when I want something wholesome and delicious without spending hours in the kitchen. Wholemeal flour is packed with fiber, which keeps you satisfied longer and supports digestive health, and the fresh rosemary adds incredible flavor that tastes like you've spent all day baking. What I love most is how quick and simple it is, ready from start to finish in under an hour. The sea salt and olive oil create a beautiful crust that shatters when you bite into it, while the soft interior stays tender and earthy. You honestly need just a handful of ingredients and basic kitchen tools to make something that tastes like it came from a proper bakery.
Ella x
Ingredients
- 400 gwholemeal flour
- 280 mlwarm water
- 7 gactive dry yeast
- 10 ghoney
- 8 gsea salt(divided)
- 15 gfresh rosemary(finely chopped)
- 20 mlolive oil
- 5 gcoarse sea salt crystals(for topping)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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