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Rosemary Bread

  • Author: Rae Aflatooni
  • Total Time: 8 hours 50 minutes
  • Yield: 1 large LOAF 1x


Units Scale
  • 1 1/2 cups organic whole-wheat pastry flour
  • 1 3/4 cups organic unbleached all-purpose flour
  • 1 1/2 cups warm water
  • 1 teaspoon Himalayan salt
  • 2 teaspoons active dry yeast
  • 2 teaspoons dried rosemary


  1. Add all dry ingredients to large bowl, adding the yeast last. 
  2. Pour in water and wait a few minutes until the yeast and water start to react – it will start to bubble and fizz baby!
  3. 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.
  4. Form into a large ball and cover with plastic wrap.
  5. Let dough rise at room temperature for a minimum of 8 hours.
  6. 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.
  7. Heat oven to 450°F and place empty oven-safe dish into oven while it preheats.
  8. With your oven ready and your pan warmed, carefully place the dough in it and cover with lid. 
  9. Bake for 30 minutes.
  10. Remove cover and bake for 5 more minutes OR until the outer area is crispy.
  11. 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.


Sometimes I just use all whole-wheat flour or completely all-purpose flour, it just depends on what I have on hand. The big difference is how dense the bread turns out, with 100% whole-wheat flour the bread will be much denser than if you use a flour combination or use 100% all-purpose. 

This vegan bread tastes amazing paired with this plant-based Classic Minestrone!

  • Prep Time: 8 Hours 15 Minutes
  • Cook Time: 35 Minutes