Sprouted Whole Wheat Rosemary Skillet Bread

There are few smells as good as homemade bread baking. We love how easy this skillet bread is to make quickly, and our sprouted whole wheat flour gives it a wonderful flavor. A piece enjoyed warm and dipped in a little olive oil is absolute perfection.


2 1/3 cup One Degree Organics Sprouted Whole Wheat Flour
2 1/2 tsp yeast
1 tsp organic sugar
2 cups lukewarm water
2 Tbsp fresh rosemary leaves, chopped
2 1/2 tsp salt
1 2/3 cups organic all-purpose flour
Olive oil
Coarse salt
Rosemary leaves


Oil a 10-inch or 12-inch cast iron skillet; set aside.

In a large bowl, combine the yeast, sugar and warm water; set aside until frothy.

Using a wooden spoon, add the chopped rosemary leaves, salt and flour 1 cup at a time. Mix until completely incorporated.

Place the dough in a large, lightly oiled bowl and loosely cover with plastic wrap or a towel. Let rise in a warm place for 1 hour.

After the rise, do not punch down the dough, but with lightly oiled hands gently remove the dough from the bowl, shape into a round disk and transfer to the prepared skillet.

Loosely cover with a towel and let rise for an additional 20-30 minutes. Preheat the oven to 400 degrees F.

Drizzle the dough with olive oil and sprinkle with coarse salt and a few rosemary leaves.

Bake for 25-30 minutes until the top is a deep golden brown.