Ingredients Jump to Instructions ↓

  1. 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons

  2. 1 cup warm water

  3. 1 tablespoon olive oil

  4. 1 medium onion, peeled and chopped

  5. 1 tablespoon chopped fresh rosemary

  6. 1 teaspoon salt

  7. 1/2 teaspoon granulated sugar

  8. 1 cup whole-wheat flour

  9. Approximately 1 1/2 cups all-purpose flour (more if needed)

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, sprinkle yeast over warm water (105°F to 115°F / 40°C to 45°C); let stand for 5 minutes or until mixture becomes foamy.

  2. Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and sauté until softened and edges start to turn golden brown, about 5 minutes.

  3. Stir rosemary, salt and sugar into yeast mixture. Add onions and whole wheat flour and mix. Add enough all-purpose flour to form a soft dough. Turn out onto a floured surface and knead for 5 minutes. Place in a clean, oiled bowl and cover with a clean towel. Let rise in a warm place for 1 hour, or until doubled in size.

  4. Preheat oven to 400°F (205°C).

  5. Punch dough down. Roll up and place in a 9 x 5 x 3-inch loaf pan.

  6. Bake for 35 to 40 minutes or until a hollow sound is heard when tapped. For a thinner, crunchier loaf, shape into desired shape and bake on a baking sheet.


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