Vegan rosemary bread – say what!? You heard me! It’s crisp yet fluffy, flavorful, and fresh! This plant-based rosemary bread is to die for! Well, almost. Please don’t die over bread…even though it may be the most delicious bread you’ve ever baked! This simple, 6-ingredient artisan loaf is so easy to make you’ll wish you had discovered it sooner.

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5 from 1 vote

Rosemary Bread

Author: Rae Aflatooni

Print Recipe Pin Recipe

Prep Time:8 15

Cook Time:35

Total Time:8 50

Course: Bread

Cuisine: American

Yield: 1 Large Loaf

Calories: 1429kcal

Ingredients

1 1/2 cups pastry flour, organic
1 3/4 cups all-purpose flour, organic
1 1/2 cups water, warm
1 teaspoon salt
2 teaspoons active dry yeast
2 teaspoons dried rosemary

Instructions

Add all dry ingredients to large bowl, adding the yeast last.
Pour in water and wait a few minutes until the yeast and water start to react – it will start to bubble and fizz baby!
Mix thoroughly with a spoon or knead with your hands. During this step feel free to add up to 1/2 cup extra flour, a little at a time until dough is barely tacky.
Form into a large ball and cover with plastic wrap.
Let dough rise at room temperature for a minimum of 8 hours.
Once risen, place dough onto floured surface and with floured hands form the dough into a ball. Cover dough with plastic wrap or a towel and let it “rest” while the oven and pan heat up.
Heat oven to 450°F and place empty oven-safe dish into oven while it preheats.
With your oven ready and your pan warmed, carefully place the dough in it and cover with lid.
Bake for 30 minutes.
Remove cover and bake for 5 more minutes OR until the outer area is crispy.
Remove bread from pan and let cool. I know this waiting part is hard, but you can stare at it if you’d like, willing it to cool faster. I promise the wait is worth it.

Notes

Please read through the above blog post for helpful tips & tricks!

Nutrition

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