The perfect bread to pair with your soup or salads, this Whole Wheat Rosemary Garlic Pull Apart Bread is light, soft and flavorful.
With a bowl of hot soup and a slice of this Whole Wheat Rosemary Garlic bread in one hand, I slurped silently alongside my husband as we enjoyed a quiet lunch at home.
He works from home, and while he is one more person to prepare lunch for, I am extremely grateful that I have someone to share lunch breaks with every day.
Also, I couldn’t help but be proud of this delicious creation of mine. It is a light, airy bread that is mildly flavored with rosemary and garlic. A bit salty and every bit perfect with soup or salad, but also one that you could eat on its own any minute!
While I could not feed my husband Peanut Butter and Jelly for lunch everyday, I am just so glad that he appreciates the things I make for the blog- and that makes me so happy!
Whole Wheat Rosemary Garlic Pull Apart Bread
- This bread is made of a 50/50 ratio of whole wheat and all-purpose flour. The resulting texture is light and soft, and it stays fresh for up to 3 days ( with proper storage).
- It has fresh rosemary and garlic powder in the dough and in the filling, giving it the perfect aroma and flavor.
- It’s a pull-apart bread made easily. Instead of laborious dough assembly, I simply rolled the dough in rectangles, spread the filling, and made stacks of dough to arrange on the pan. ( see photos below).
Let’s Make it!
In a bowl of a stand mixer, combine the yeast, 1 tsp of sugar and warm water. Let this mixture sit for a few minutes until it becomes foamy.
Add the rest of the ingredients: the milk, egg, butter, sugar, salt, chopped rosemary, and garlic powder. Stir everything well with a wooden spoon.
Now, combine the two flours in a bowl: the all-purpose and whole wheat. Add half of this mixture to the bowl and stir until incorporated.
Then we will slowly stir in some of the remaining flour mixture, half a cup at a time, and then stop when the dough starts to gather into a shaggy mass in the center of the bowl. There may be about half a cup of flour left (we do not need it all).
Then on to the mixer. Attach the dough hook. Knead the dough for 3-5 minutes. You can sprinkle about 2 tbsp of the flour mixture to help the dough to come together. The dough should start to clean the sides of the bowl and gather in the center.
Shape the dough into a ball and place it on a lightly floured bowl, turning to coat. Allow the dough to rise for 1 ½, or just until it doubles in bulk.
Stir together softened butter, salt, garlic powder, and chopped rosemary. It is important that the butter is really soft so that you can stir the seasoning well, and you can spread it nicely over the dough later.
Assembly and Second Rise
Gently deflate the risen dough. Lightly flour a clean surface and roll it out into a 1/4 inch thick rectangle. Spread the filling all over the dough.
Using a sharp knife or pizza cutter, cut the dough into long vertical strips that are about 3 inches thick. Stack the strips with all the filled sides facing up. Yes, this is ooey gooey on the hands. I hope you don’t mind.
Next, cut the stacked strips to make shorter ones that are about 3 inches long or whatever length allows you to cut the entire thing into equal pieces.
Then, arrange these stacks in a 10-inch bundt pan. Space them well so they are equally distributed in the space.
Cover this and allow it to rise for 40 minutes to 1 hour, or until it almost doubles in bulk.
Bake the bread at 350 F for 25 minutes, or until the top is lightly browned and the sides are golden. Allow the bread to cool slightly, then turn it over onto a serving plate to reveal the magic.
Finally, enjoy! We loved this with soup, with tea, and with soup again- it stays delicious and fresh for days! I hope you enjoy this too.
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