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A loaf of bread cut into slices
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u003cbru003eRosemary Rustic Loaf

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Bread
Servings: 16 servings
Calories: 300kcal
Author: Britney


  • 560g All-Purpose Flour
  • 90g Rye Flour
  • 90g Whole Wheat Flour
  • 600g water, lukewarm
  • 5g active dry yeast
  • 15g kosher salt
  • 2 tbsp fresh rosemary, diced


  • Combine flour and water in a large mixing bowl. Mix thoroughly until there are no patches of dry flour. Cover and let rest for 20 minutes.
  • Add yeast, salt, and rosemary and mix into dough but stretching and folding the dough. Stretch and fold for 5 minutes then cover and allow the dough to rest for 30 minutes.
  • Stretch and fold dough for 5 minutes. Dough should stretch but not break. Cover and allow dough to rest for 1 hour. Stretch and fold again for 3 minutes.
  • Cover and allow dough to rest for 2.5 hours. Fold the dough by pulling the corners into the middle of the dough. Repeat 4 times. Sprinkle the dough with flour and add to a heavily floured proofing basket. Let the dough rest for an hour.
  • Preheat oven to 450 degrees F. Place an oven safe dutch oven in the oven for 30 minutes while the dough is resting.
  • Remove the dutch oven from the oven and flip the dough onto parchment paper and place into the dutch oven. Cover with a lid and bake for 35-40 minutes, until golden. Remove lid and allow it to bake for an additional 5-10 minutes.
  • Allow bread to cool for 30 minutes to an hour.
  • Eat!


Calories: 300kcal