WW rosemary bread

WE rosemary bread, originally uploaded by treknpaddle.
okay, so if you’ve read my recipes before, you probably know I don’t measure things really. The same is true for this bread. But, I’ll make an effort, because this was really good.

4.5 c whole wheat flour
1 tbsp salt
1 tbsp rosemary
mix together in a big bowl and prep the yeast

1 packet yeast
1 squeeze (2 spoonfuls) honey or vegan sugar alternative
1/2 c warm water
Allow yeast to proof

Form a hole in the center of the bowl of flour. Pour 1/4 c vegetable oil, the yeast-water, and 1 1/1 c cool water into the center stirring outward until you have a ball of dough. Knead said ball until it is consistent (if more flour or water is needed to get the right consistency, this is the time to add it), about 5 minutes.

Let rise 90 minutes, or until doubled. Beat it down to its original size and then let it rise again a second time for about 45 minutes.

Preheat oven to 350 degrees, preferably with a baking stone in it.
after the second rise, place dough on baking stone (or an oiled baking sheet) in your preferred shape (I chose long and round with slices from a serrated knife on top) and let it cook about 25 minutes (until knocking on it makes it sound hollow. Take it out, let it cool.

Yummy