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Whole Wheat Rosemary Skillet Bread

Close-up of a golden-brown whole wheat rosemary bread baked in a cast iron skillet.
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A hearty whole wheat bread infused with rosemary, baked in a skillet for a golden crust and soft interior. Perfect as a side for soups and stews.

Ingredients

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  • 3 cups whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1 tablespoon honey
  • 1 ½ cups warm water
  • 2 tablespoons olive oil, plus more for skillet
  • 1 tablespoon fresh rosemary, chopped

Instructions

  1. In a large bowl, whisk together whole wheat flour and salt.
  2. In a small bowl, dissolve yeast and honey in warm water. Let stand for 5 minutes until foamy.
  3. Pour the yeast mixture and olive oil into the flour mixture. Add chopped rosemary.
  4. Stir until a shaggy dough forms.
  5. Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  6. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
  7. Punch down the dough and shape it into a round.
  8. Generously oil a 10-inch cast iron skillet. Place the dough in the skillet.
  9. Cover the skillet and let the dough rise for another 30 minutes.
  10. Preheat your oven to 400°F (200°C).
  11. Bake for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
  12. Let cool slightly before slicing and serving.

Notes

  • Ensure your warm water is not too hot, as it can kill the yeast.
  • The dough may seem sticky, but avoid adding too much extra flour during kneading.
  • You can substitute dried rosemary if fresh is unavailable, using about 1 teaspoon.

Nutrition

Find it online: https://cutcooktaste.com/whole-wheat-rosemary-bread/