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Rosemary Sourdough Bread with Toasted Wheat Germ

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This rosemary sourdough bread loaf is made with toasted wheat germ, giving it a lovely rustic and earthy flavor that can’t be beat. Perfect for slathering with butter, or toasting into grilled cheese sandwiches!

sourdough bread loaf with wheat germ and rosemary

Remember when you were in school and you did Secret Santa? I actually never did it when I was younger, but I got to do it several times in college. I was on House Council for my house in college several years in a row, and we liked to welcome the incoming freshman with secret santa type gifts. Each morning during their first week at college, they would open their doors to find a lovely gift from one of us on house council. It was a great way to get to know the girls (trying to secretly find out what they liked and trying to make their gifts as personal as possible). At the end of the week we had an Induction Ceremony, and we would formally welcome each girl into our house. Each girl would receive a special house pillow that had been made just for them, and we would reveal who had been leaving them gifts all week. We would then act as mentors for them during the year. It was a fun and special way for us to help our new girls feel welcomed, and help us to all get to know each other better.

sourdough starter fermenting in glass bowl
Hello giant air bubble!

Well, I found something equally as fun! It’s called The Secret Recipe Club, and it has the same premise as Secret Santa. Each month you are assigned a blog, and your mission, should you chose to accept it, is to cook one recipe (any recipe you want) from that blog! And the fun part is that someone else is secretly cooking something you have previously featured! Then everyone reveals who they had and what they cooked on the same day. How fun! Not only is it a great way to have more people exposed to your blog, but its a great way to find new blogs to follow, and new recipes to try. Also, how many more times can I say “blog” in this post?

sourdough bread loaf ready to be baked

How to Make Rosemary Sourdough Bread

This rosemary sourdough bread recipe is an easy loaf of bread to make! Here are the simplified steps to make it. For the full recipe, make sure to scroll down to the recipe card in the bottom.

    1. Mix all the ingredients except for the salt until it forms a kind of shaggy, messy mass.
    2. Let it sit on the counter for 40 minutes.
    3. Turn the dough out onto a lightly oiled surface and then sprinkle the salt evenly over the top.
    4. Knead a few times to distribute the salt.
    5. Place the dough in an oiled bowl and let it sit, covered, for 1 hour.
    6. Place the dough on a lightly floured surface and knead by stretching and folding the dough a few times, until it feels very smooth and is easy to fold.
    7. Put the dough back into the oiled bowl and let it rise for 1 more hour.
    8. Repeat the stretch-and fold kneading, place the dough back into the bowl, cover, and let rise for 2 hours and 20 minutes.
    9. Remove the dough from the bowl, form into a ball, and place in a floured bowl, cover, and let it sit in the refrigerator overnight.
    10. In the morning, remove the dough from the refrigerator and allow to sit on the counter for 1.5 hours.
    11. Preheat oven to 450 degrees and heat your baking dish to help create steam.
    12. Lightly flour a cutting board and turn the dough out onto it. With floured hands, gently shape the dough into a round smooth circle.
    13. Run a sharp knife through some flour and cut a cross or cross hatch design into the top of the dough.
    14. Boil some water, and pour the boiling water into a baking or casserole dish, and place this on the bottom rack of your oven. Place the bread on the top rack, above the water.
    15. Bake for 20 minutes.
    16. Reduce the temperature of the oven to 425 degrees. Bake for 20-25 additional minutes.
    17. Let the bread cool for at least 2 hours before slicing.
    18. Enjoy!
freshly baked sourdough bread loaf with wheat germ and rosemary
The loaf rose kind of crazy like – and whats with that line around the middle?

I lovelovelovelovelovelove how this bread turned out! I mean, look at it! It’s BEAUTIFUL! It looks like something you could buy on the street during the renaissance time! And it is so soft inside and so crusty outside. It’s delicious.

sourdough bread loaf with three cut slices in front of it
Besides eating it plain, and smeared with real butter, and this rosemary sourdough bread was wonderful toasted in the oven with butter and garlic, but it makes a KILLER grilled cheese sandwhich. I mean, killer.

Looking for more recipes using your sourdough starter? Try these gorgeous sourdough bread loaves:

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Yield: 12 Servings

Toasted Wheat Germ and Rosemary Sourdough Bread

Toasted Wheat Germ and Rosemary Sourdough Bread

This sourdough bread loaf is made with toasted wheat germ and fresh rosemary, giving it a lovely rustic and earthy flavor that can't be beat. Perfect for slathering with butter, or toasting into grilled cheese sandwiches!

Prep Time 6 hours
Cook Time 45 minutes
Total Time 6 hours 45 minutes

Ingredients

  • 150 grams of sourdough starter
  • 335 grams water
  • 490 grams bread flour
  • 20 grams toasted wheatgerm
  • 2 tbsp fresh rosemary leaves, finely chopped
  • 9 grams salt

Instructions

  1. Mix all the ingredients except for the salt in a large bowl, until it forms a kind of shaggy, messy mass.
  2. Let it sit on the counter, undisturbed for 40 minutes.
  3. Turn the dough out onto a lightly oiled surface, flatten it slightly, and then sprinkle the salt evenly over the top.
  4. Knead a few times to distribute the salt.
  5. Place the dough in an oiled bowl and let it sit, covered, for 1 hour.
  6. Place the dough on a lightly floured surface and knead by stretching and folding the dough a few times, until it feels very smooth and is easy to fold.
  7. Put the dough back into the oiled bowl and let it rise for 1 hour.
  8. Repeat the stretch-and fold kneading, place the dough back into the bowl, cover, and let rise for 2 hours and 20 minutes.
  9. Remove the dough from the bowl, form into a ball, and place in a floured bowl, cover, and let it sit in the refrigerator overnight.
  10. Remove the dough from the refrigerator and allow to sit on the counter for 1.5 hours.
  11. Preheat oven to 450 degrees. You will want to bake this loaf on a stoneware pan (or something similar, not a cookie sheet). Place the stoneware sheet on the middle rack of the oven and a metal dish (like your broiler pan or the lid to a roaster) on the bottom shelf of your oven to warm up with the oven. Both dishes need to be hot for baking.
  12. Lightly flour a cutting board and turn the dough out onto it. With floured hands, gently shape the dough into a round smooth circle.
  13. Run a sharp knife through some flour and cut a cross or cross hatch design into the top of the dough.
  14. Boil some water, and pour the boiling water into a baking or casserole dish, and place this on the bottom rack of your oven. Place the bread on the top rack, above the water.
  15. Bake for 20 minutes, and then reduce the temperature of the oven to 425 degrees.
  16. Bake for 20-25 additional minutes.
  17. Let the bread cool for at least 2 hours before slicing.
  18. Enjoy!

Notes

This recipe needs an overnight proofing before baking.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 170Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 293mgCarbohydrates: 34gFiber: 1gSugar: 0gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

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