1 cup warm water {100-110 degrees}*
2 tsp. active dry yeast
1 Tbsp. organic can sugar
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. ground black pepper
2 Tbsp. extra virgin olive oil
1-1/2 cups white whole wheat flour**
1/2 cup bread flour
1 egg + 1 Tbsp. water, for egg wash
dried rosemary for sprinkling
In a large bowl, combine the warm water, sugar, and yeast. Let sit for 10 minutes to proof
Stir in the salt, rosemary, seasonings, olive oil and whole wheat flour. Add the bread flour and still until the dough forms a ball. Knead on a floured surface until smooth {about 5 minutes} adding more flour if necessary to prevent sticking
Place the dough ball in a lightly greased bowl and cover; let rise until doubled in size, about 1 hour
Punch down the dough and form it into a round loaf. Place it on a cookie sheet covered with parchment paper. Let rise until doubled in size, about 45 minutes
Preheat oven to 400 degrees
Once the dough has risen, gently brush the top with the egg wash and sprinkle with dried rosemary
Bake for 20-25 minutes {oven times vary} until the top is golden brown and it sounds hollow when tapped
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