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Sep 8, 2015

Rosemary, Garlic, and Parsley Whole Wheat Bread

Rosemary, Garlic, and Parsley Whole Wheat Bread

This Rosemary, Garlic, and Parsley Whole Wheat Bread will fill your house with the amazing aroma of garlic and rosemary when it is baking. It is wonderful for BLTs, and makes wonderful toast.

The dough for this bread comes together easily, and has a very short rise time, making it easy to make in an evening for the next day.

This month, the #BreadBakers were charged with baking bread containing at least half whole grains. These loaves are about 60 percent whole wheat and have a mild whole wheat flavor.

After the recipe, check out the links for the rest of the whole grain (not just wheat) breads from the talented #BreadBakers.

Rosemary, Garlic, and Parsley Whole Wheat Bread

Rosemary, Garlic, and Parsley Whole Wheat Bread

Adapted from Bernard Clayton's New Complete Book of Breads (2006), makes two loaves


3 cups/13.5 ounces whole wheat flour
2 to 2 1/2 cups/8.5 to 10.6 ounces bread flour
4 1/2 tsp instant yeast
2 tsp salt
2 tsp pepper
2 cups/16 ounces warm water (100 to 110 degrees F)
1/4 cup olive oil
3 cloves garlic, minced
1/4 cup chopped fresh flat leaf parsley
3 tbsp minced fresh rosemary


  1. In the bowl of a stand mixer, whisk together one cup of each of the flours, the yeast, salt, and pepper. 
  2. Add the hot water and olive oil and mix with a spoon or spatula until well blended and smooth.
  3. Add the garlic, parsley, and rosemary and stir. 
  4. Add the rest of the whole wheat flour and one cup of the bread flour.
  5. Mix with the dough hook for about 8 minutes, adding more flour if necessary (it wasn't for me). The dough should be smooth and elastic, and not sticky. You can also knead this dough by hand. 
  6. Place the dough into an oiled bowl, cover, and let rise until doubled, 30 to 60 minutes. 
  7. Preheat the oven to 400 degrees F.
  8. Spray two 8 inch by 4 inch loaf pans. Divide the dough in half, and shape into loaves. Place into the pans and cover with a damp towel or oiled plastic wrap. Let rise until doubled, 30 to 60 minutes.
  9. Uncover the pans and place them on the middle shelf of the oven. Bake for about 35 to 40 minutes, until the bread is golden brown and hollow sounding when tapped on the bottom. 
  10. Remove the loaves from the pans and cool completely on a wire rack. 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email with your blog URL to

The following is a complete list for September's #BreadBakers Whole Grain theme:

  • Blueberry Banana Oat Bread from Hezzi-D's Books and Cooks
  • Bulgur Wheat Bread from Food Lust People Love
  • Cilantro and Garlic Oat Bread from Simply Veggies
  • Gluten Free Honey Oat Bread from A Day in the Life on the Farm
  • Kitchen Sink Bread from What Smells So Good?
  • Multigrain Country Bread from La cocina de Aisha
  • Potato Whole Wheat Dinner Rolls from Passion Kneaded
  • Rosemary, Garlic, and Parsley Whole Wheat Bread from Karen's Kitchen Stories
  • Whole Grain Oatmeal Blueberry Banana Bread from Hezzi-D's Books and Cooks
  • Whole Wheat English Muffins from Spill the Spices
  • Whole Wheat Naan from Spiceroots
  • Would you like to comment?

    1. It's such a lovely bread. I bet it smells incredible when it is baking. Then the taste is heavenly too.

    2. This sounds amazing! I can just imagine what your kitchen smelled like while baking. What perfect slices too!

      1. My husband was complaining about the garlic, until he tasted it! So good!

    3. You had me at garlic and rosemary, Karen. That is one of my most favorite combinations!

    4. It looks great and I love ingredients... By the way, how do you do to cut thos slices so perfectly?

    5. My neurotic anal-retentive heart sings at the sight of those perfect slices. And the bread's not too shabby either. :D Looks awesome as always. Love your photos!

    6. This bread sounds delicious to me and I want to know how you got those perfect, uniform slices. Do you have a machine?

      1. Wendy, it's just a Forschner Fibrox 12 inch serrated knife. Inexpensive, and I love it!

    7. What a flavorful and delicious looking bread.

    8. Great recipe Karen! One clarification:
      When you say "Add the rest of the whole wheat flour and two cups of the bread flour" did you mean the two cups of the whole what flour instead? We are a bit confused because in the 1st step you said we should use 1 cup of each. This leaves us with 1-1 1/2 cup of bread flour for the next steps :/
      Thank you for another delicious bread recipe:)
      Lots of greetings,
      Panos and Mirella

      1. Oh man! I do my best editing after I hit submit! You do add all of the whole wheat, but then just one more cup of the white. I fixed it on the instructions. Thanks!!

      2. Thank YOU, both for clarifying as well as for giving us another fantastic recipe Karen!
        Have a great day!

    9. I always look forward to your bread recipes. This one looks like a great bread for savory breakfasts.

    10. This bread looks fabulous and I'm wishing I had some to make a turkey sandwich to take to work today...

    11. this bread looks great for a hearty salad - can imagine it with fresh mozzarella and roasted red peppers


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