Can I use dried rosemary instead of fresh?

You absolutely can - just use 1/3 the amount since dried herbs are more concentrated. So for this recipe, that's about 1 teaspoon dried instead of 1 tablespoon fresh. But trust me, fresh rosemary makes SUCH a difference in flavor - it's worth grabbing a sprig if you can!

What's the best way to store leftovers?

I wrap cooled bread tightly in foil or stash it in an airtight bag at room temp for up to 3 days. After that, slice and freeze! Just pop frozen slices straight into the toaster - they'll be good as new. This bread also makes amazing croutons if it gets stale!

Can I make this gluten-free?

I've had great results swapping in a gluten-free all-purpose flour blend (look for one with xanthan gum). The texture will be a bit more crumbly, but still delicious. You might need slightly less liquid, so add it gradually until the dough feels right.

My dough didn't rise - help!

Oh no! First, check that your yeast was active (that foamy mixture in step one). If not, your water might have been too hot or the yeast was old. Also, make sure your rising spot is nice and warm - try the oven light trick I mentioned earlier!

Perfect 2-Hour Whole Wheat Rosemary Bread

Whole Wheat Rosemary Skillet Bread

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A wholesome whole wheat bread with rosemary, featuring a golden crust and soft center, perfect for soups and stews.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 30 min
Total Time: 1 hr 45 min
Yield: 1 loaf 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups whole wheat flour
1 cup all-purpose flour
1 tbsp fresh rosemary, chopped
1 tsp salt
1 tsp sugar
1 packet active dry yeast
1 1/4 cups warm water
2 tbsp olive oil

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Instructions

Mix yeast, sugar, and warm water in a bowl. Let sit for 5 minutes until frothy.
Combine flours, rosemary, and salt in a large bowl.
Add yeast mixture and olive oil to dry ingredients. Stir until dough forms.
Knead dough on a floured surface for 5 minutes.
Place dough in a greased bowl, cover, and let rise for 1 hour.
Preheat oven to 375°F (190°C) with a cast iron skillet inside.
Shape dough into a round loaf and place in the hot skillet.
Bake for 25-30 minutes until golden brown.
Cool slightly before slicing.

Notes

Use fresh rosemary for best flavor.
Let dough rise in a warm place.
Serve warm with soups or stews.

Nutrition

Serving Size: 1 slice
Calories: 120
Sugar: 1g
Sodium: 200mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/whole-wheat-rosemary-bread-recipe/