Ingredients

One Loaf

1 cup warm water, 100-110 degrees
1 Tbsp sugar
2 tsp active dry yeast - rapid rise 1 package
1 tsp salt
2 Tbsp fresh rosemary chopped, or 2 tsp dried
1/4 tsp Italian seasoning, or pinch of each ground garlic, dried oregano, and dried basil
1/4 tsp freshly ground black pepper
2 Tbsp extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra to knead
1 egg, whisked + 1 Tbsp water, for egg wash
dried rosemary, for sprinkling

Directions

Step 1

• In a large bowl, combine the warm water, sugar and yeast. Let sit 10 minutes to proof.

Step 2

• Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour.
• Add the bread flour and stir until the dough forms a ball.
• Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

Step 3

• Place to dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.

Step 4

• Punch down the dough and form it into a round loaf.
• Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

Step 5

• Meanwhile, preheat oven (and pizza stone) to 400°.
• Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

Step 6

• Bake on preheated stone fro 20-25 minutes until the top is golden brown and sounds hollow when tapped.