Quick & Easy Vegan Rosemary Bread

September 20, 2019
Of course, bread is usually cheap and there are countless bread options at any grocery store. But if, like me, you are ever craving a fresh homemade bread straight out of the oven, try out this simple recipe. I actually came up with it for Mother's Day as a small surprise gift at dinner for my mom. And, I certainly filled our house with a delicious thyme and rosemary aroma. Give it a try and tweak the recipe to accommodate your spice preferences.
Vegan Rosemary Bread

Quick & Easy Vegan Rosemary Bread

Recipe Type: Appetizers
utensils YIELDS 1 round bread, ~ 8-10 slices of bread
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  • 4 cups Whole wheat flour
  • 2 cups Warm water
  • 1 packet or ~ 2 tsp Yeast
  • 1 tbsp Dried Thyme
  • 1 tbsp Dried Rosemary
  • 1 tbsp Dried Basil
  • 1 tbsp Dried Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Black or white pepper
  • 4 cups Whole wheat flour
  • 2 cups Warm water
  • 1 packet or ~ 2 tsp Yeast
  • 1 tbsp Dried Thyme
  • 1 tbsp Dried Rosemary
  • 1 tbsp Dried Basil
  • 1 tbsp Dried Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Black or white pepper
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Directions

1. In a bowl, combine the flour with the yeast, thyme, rosemary, basil, and oregano. If you don’t have all these suggested dried spices at home, don’t’ go out of your way to buy new ones. Just use whatever spices you like the most and have handy at home.
2. Add the warm water and knead the dough with your hands until you have a uniform dough. If still too dry, add a little bit more water. Cover up the dough and let it rise on the kitchen counter for about 30 minutes.
3. Knead the dough for another minute and then let it rise again for 30 minutes.
4. Preheat the oven to 360° F. Form the dough into an even ball and place on a baking sheet lined with parchment paper. Press the dough into a slightly flatter shaper, sprinkle the salt and pepper on top and with a knife carefully divide up the surface into 8 to 10 even slices (see picture).
5. Place in the oven and bake the bread for about 45 minutes or until the crust is turning light brown. Serve warm, ideally with some olive oil to dip in.

Also by Tatiana: Vegan High Protein Hemp Cashew Oat Bars
Vegan Amaretto Raspberry Cupcakes
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Photo: Tatiana von Rheinbaben


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Tatiana, a global citizen, studied molecular biology at the University of California, San Diego (B.S.) and environmental engineering and science at Stanford University (M.S.). After two internships in food technology in Germany and Chile, Tatiana moved to Christchurch, New Zealand, where she now works as an assistant manager at a small vegan eco-hotel and at an ecological consultancy.

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