Wholemeal Rosemary and Chives Bread

This easy and healthy recipe for Wholemeal Rosemary and Chives bread may soon become your favourite. 

Wholemeal Rosemary and Chives Bread


500g wholemeal strong bread flour

300ml warm water

1 sachet of dry yeast

Handful of chopped fresh rosemary

Handful of chopped fresh chives

Handful of sundried tomatoes

2 table spoons of olive oil


1. Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. Add chopped rosemary and chives and tomatoes. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead.

2. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

3. Knock back the dough, then gently mould the dough into a ball. Place it on a baking tray to prove for a further hour until doubled in size.

4. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 20-30 mins in the roasting oven until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.