Fresh Rosemary Bread

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (.25 ounce) package active dry yeast
• 3/4 cup whole wheat flour
• 1 1/4 cups bread flour
• 3/4 cup oat bran
• 1 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 2 tablespoons chopped fresh rosemary
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon ground black pepper
• 1 teaspoon garlic salt
• 1/4 cup vital wheat gluten
• 1 1/8 cups warm water (110 degrees F/45 degrees C)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Stir the warm water (110°F/45°C), honey and yeast together in a large bowl and let stand 5 minutes until foamy.

2. In a separate bowl, whisk the whole wheat flour, bread flour, oat bran, vital wheat gluten, salt, garlic salt and black pepper.

3. Add the dry mixture and olive oil to the yeast mixture and stir until a shaggy dough forms.

4. Knead the dough on a floured surface for 8 to 10 minutes until smooth and elastic.

5. Knead in the rosemary, mozzarella and Parmesan until evenly distributed throughout the dough.

6. Place the dough in a lightly oiled bowl, cover and let rise in a warm spot for about 60 minutes until doubled.

7. Punch the dough down, shape into a loaf and place in a lightly oiled 9x5-inch loaf pan. Cover and let rise 30 to 40 minutes.

8. Preheat the oven to 375°F (190°C). Bake the loaf 35 to 40 minutes until deep golden and it sounds hollow when tapped, reaching 190°F (88°C) inside. Cool on a rack before slicing.