Rosemary Whole Wheat

  • Water: 12 1/2 oz. (375 ml)
  • Canolive Oil1: 1/3 cup (80 ml)
  • Honey: 1/3 cup (80 ml)
  • Bread Flour: 3 cups (720 ml)
  • Whole Wheat Flour: 1 1/2 cups (360 ml)
  • Gluten Flour: 1/8 cup (30 ml)
  • Oat Bran Cereal2: 3/8 cup (90 ml)
  • Powdered Buttermilk: 1/8 cup (30 ml)
  • Salt: 1.5 tsp (7.5 ml)
  • Fresh Rosemary Leaves3: 1 1/2 Tbs (22.5 ml)
  • Yeast: 2 tsp (10 ml)
  • Basic, Wheat Setting on Zojirushi Bread Machine.
  • This bread is good for sandwiches or toasted.
  • Plant a Rosemary bush for the freshest leaves. (Easy to grow and winter hardy.)
  • This recipe yields about a 2 lb loaf.


    • 1Canolive oil is 50% Olive and 50% Canola oils.
    2Any popular brand of granulated Oat bran or Wheat bran cereal (originally meant to be cooked). Wheat Germ will also work.
    3Rosemary leaves cut to about 1/4" lengths (or longer if you like).

    Back to Bread Page

    Back to Main Page