Whole Wheat Rosemary Bread (Vegan)

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If you are enamored with the bread that is served at Romano’s Macaroni Grill – but don’t like the white, processed flour that it’s made with – then you are in for a whole wheat treat! 🙂

Whole Wheat Rosemary Bread

Makes 2 Small Appetizer Loaves

First mill about 2 Cups of Hard White Wheat Grain in your Wondermill

Now, gather all the lovely ingredients below:

• 1/2 Cup Warm (100 degree) water
• 2 tsp Organic Sugar
• 1 TBS Coconut Oil
• 2 tsp Instant Yeast
• 1 1/4 Cup Fresh Hard White Wheat Flour
• 1 TBS Vital Wheat Gluten
• 1/2 tsp Sea Salt
• 1 1/2 TBS Rosemary (I used a combo of fresh and dried)
• t TBS Melted Coconut Oil*
• 1/2 tsp Rosemary Reserved*
• 1/2 tsp Coarse Kosher Salt*

Three different directions below… (:

By Hand Directions:

Place first 4 ingredients in a mixing bowl in the order given.  Using a spatula or large spoon, mix to combine. 

Mix next 4 ingredients in a separate bowl or baggie.  

Add to wet mixture 1/2 cup at a time while stirring with spatula or large spoon.  Remove to oiled surface for kneading when dough becomes too stiff.

Alternate between oiling the surface and flouring the surface and knead for at least 10 minutes or until two finger poke bounces back quickly.

Move to an oiled bowl to rise for about 25-30 minutes in a warm (80 -90 degree) area.

Once risen, punch down to remove air bubbles and see Shaping Directions Below….

WonderMix Directions:

Place first 4 ingredients in mixing bowl in the order given.  Using dough hook, take for a little spin. 

Mix next 4 ingredients in a separate bowl or baggie.  

Add to wet mixture 1/2 cup at a time while dough hook is going.

Cover with lid and let knead for 5 minutes.

Move to an oiled bowl to rise for about 25-30 minutes in a warm (80 -90 degree) area.

Once risen, punch down to remove air bubbles and see Shaping Directions  Below….

Bread Machine Directions:

Place first 8 ingredients in bread machine pan in the order given. Turn on to ‘dough setting’ and step away from the machine until duly noted otherwise by beep. 🙂

Shaping Directions: 

Cut dough into thick 5 x 5 squares leaving the edges exposed as cut.  This gives the dough a nice free from feeling and helps crisp up the edges while it cooks.

Place each on a cookie sheet or pan that has been sprayed or oiled. Now brush with melted coconut oil and sprinkle with remaining Rosemary and Coarse Kosher Salt.  Do a little PAT DOWN to push the toppings into the top of the dough.

Allow to rise for approximately 25 minutes in a warm  (80 -90 degree) area. 

Preheat oven to 375 

Once placed in the oven, lower the heat to 350 and bake for 18 minutes or until golden brown!

Serve (a whole one to yourself and share the other one on the table –  oh no, I mean) Serve with Olive Oil and herbs for dipping!

EnJOY!