Sneak Peek: This Rosemary Bread Machine Recipe is a whole wheat artisan loaf with a gorgeous brown crust. Dried cranberries and toasted pecans complement the fresh rosemary in this flavorful bread.
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Do you ever walk through a fancy bakery and think, ” That bread looks so good. I wonder if I could make that bread myself.”
This Rosemary Bread Machine recipe reminds me of those artisan loaves I see for sale that make me drool. But, making it yourself is much more rewarding, especially if you share it with friends. It’s a whole wheat artisan loaf with a chewy crust. Try the recipe and see how easy it is to mix and knead in your bread machine, then bake it in your oven.
Addendum 8/5/22: If you are a regular reader, you may notice changes in this recipe. I’ve tweaked and improved it, including the glaze. I hope you agree that it’s better than ever.
No worries if you don’t have a bread machine. See the recipe notes for how to make this recipe with a stand mixer or by hand.
What makes a bread “artisan?”
Are you wondering what makes a bread “artisan?” When I looked it up, the definition includes bread without preservatives. Making it takes longer than dinner rolls and other more straightforward recipes. Bread sold without a wrapper is often artisan bread.
Start the pre-ferment the night before. The extra time lends a fabulous yeasty flavor to this artisan bread. But honestly, the fresh rosemary, dried cranberries, and toasted pecans make this bread memorable.
After reading about “Rosemary and Cherry Pecans” in a now-defunct food magazine, I got inspired to create a bread recipe with similar flavors.
I added fresh rosemary, dried cherries (more often, cranberries), and toasted pecans to one of my favorite bread machine recipes—Crusty Round Bread.
This bread will deliver your taste buds to rosemary nirvana with or without a smear of cherry butter.
You could do the same with your favorite white or wheat loaf. I haven’t tried it yet but wouldn’t this make a unique variation on Almost No-Knead Bread?
Ingredients and substitutions:
- Flour: Everybody is asking for more whole grains, so I added whole wheat flour to this recipe. To soften the whole grains, they are added to the pre-ferment to soak for 8 hours or overnight.
Instead of all-purpose flour as called for in the original recipe, use bread flour to add gluten and help this bread rise higher. This recipe makes a sturdy artisan sandwich bread that is not too dense.
I have not tried using all whole wheat flour. If you want to use 100% whole grain, you can try adding Vital Wheat Gluten. Follow the directions on the package.
- YEAST: Use instant or bread machine yeast (same thing) in this recipe. If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.
- DRIED CRANBERRIES: Any dried berries would be delicious in this bread. Try dried blueberries, dried cherries, and even dried apricots (chopped). I don’t recommend using fresh fruit. If you want a bread machine recipe that uses fresh fruit, this Uncommonly Fresh Blueberry Bread is a different type of yeast bread but also scrumptious.
- ROSEMARY: Fresh rosemary is the only choice in my book. You can try using chopped dried rosemary instead. If you do, reduce the amount a third from what the recipe states.
If you love rosemary, go with the higher measurement of two teaspoons. For me, one teaspoon of fresh rosemary is plenty.
- PECANS: The recipe calls for toasted pecans. Use your microwave to toast them on a paper plate in less than 2 minutes.
Toasted walnuts, almonds, or pistachios would make an excellent substitute for pecans.
What can I do with leftover bread?
- If you have leftovers, try making this rosemary bread sandwich. Fill this basic panini with shaved smoked turkey, Brie, and Durkee’s Sandwich Spread or cherry butter.
2. Make this melba toast recipe with cinnamon and sugar on top.
How to make and shape rosemary bread dough:
Make the pre-ferment the night before. You don’t have to mix it in your bread machine. Instead, mix the sponge ingredients in a small bowl and cover overnight if you prefer.
How to shape and bake Rosemary Bread
Preheat your oven to 425˚F (220˚ C).
📌Kitchen secret📌: If your loaf is not perfect, slash strategically to hide your mistakes.
Frequently Asked Questions:
I have not tried it. I suspect the bread will be quite dense. Adding some vital wheat gluten will help. Follow the directions on the package.
Because there are no preservatives, this bread will only stay fresh for a couple of days. When I have more bread than I can eat, I like to slice it, place deli paper between each slice, and double wrap the whole loaf. Store in the freezer, not the refrigerator.
If you don’t have access to rosemary or don’t care for it, this loaf is an excellent whole wheat loaf without it. Don’t hesitate to play around and make this recipe your own.
If you enjoy making yeast bread, check out these posts:
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Rosemary Bread Machine Recipe with Cranberries and Pecans
This bread machine recipe is a whole wheat artisan loaf with a gorgeous brown crust. Dried cranberries and toasted pecans complement the fresh rosemary in this flavorful bread. Easily mix and knead the dough in a bread machine, then bake in a conventional oven.
- 1 cup spring or tap water – 227 gr
- 1-1/2 cups whole wheat flour – 180 gr
- 1 teaspoon instant or bread machine yeast – 3 gr
- Pre-ferment mixture
- ⅓ cup spring or tap water – 71 gr
- 1 tablespoon honey – 21 gr
- 1½ teaspoon salt – 9 gr
- 1¾ cups bread flour – 210 gr
- ¼ teaspoon instant yeast
- 1-2 teaspoons fresh rosemary – chopped
- ½ cup toasted pecans – (coarsely chopped) 55 gr
- ¾ cup dried cranberries – 97 gr
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Making the Pre-ferment
Place the first three ingredients (1 C water, 1 t yeast, and 1½ C whole wheat flour) into the bread machine pan and select the DOUGH cycle.
Push the START button and allow the machine to mix for about 5 minutes, using a small spatula to carefully push flour stuck in the corners into the mixing area.
Unplug the machine and let it rest at room temperature overnight or about 8 hours. Do not leave longer than 16 hours.
Making the Dough
Add 1/3 C water, 1 T honey, 1½ t salt, 1¾ C bread flour, and ¼ t instant yeast to the pre-ferment in the bread machine pan.
Restart the machine using the DOUGH cycle.
Check the dough at least twice by lifting the lid to take a peek. First, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. The dough should start to clump. If the dough looks dry and crumbly, add water 1 tablespoon at a time until it starts to come together. Wait a couple of minutes between each tablespoon.If your dough is too wet, add flour one tablespoon at a time with a couple of minutes between each tablespoon.Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. The dough should stick to the side, then pull away cleanly.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
When the bread maker beeps (if your machine beeps when it’s time to add whole ingredients, if not–add by hand after the DOUGH cycle), add the dried cranberries, rosemary, and pecans.
When the DOUGH cycle ends, check the dough. If your kitchen is cold, you may need to allow more time. Leave the dough in the machine until the dough doubles in size. If your kitchen is warm, check the dough before the end of the DOUGH cycle, as it may take less time to rise. When the dough is double its original size,
Preparing and Baking the Loaf
Remove the dough from the bread machine pan to a lightly floured board or silicone baking mat (my preference). Knead briefly and lightly to remove the bubbles.
Roll dough into an oblong shape approximately 8 x 12 inches. Starting from the long side, roll up. Pinch the seam together. Turn the ends under toward the seam and pinch to seal. Flip the dough over and form the dough into a rounded oval shape. See the pictures above. (Note: I like to divide the dough in half and make a loaf with each half. Suit yourself.)
Place the dough on a parchment-covered baking pan. Cover loosely with lightly-oiled plastic wrap or a tea towel and place the dough in a warm place to rise until almost double.
About 15 minutes before the bread is ready to bake, preheat your oven to 425˚F. degrees.
Using a single-edge razor blade (or a sharp, serrated knife), make several cuts across the top of the bread about 1/2 inch deep.
Beat one egg until smooth. Glaze the loaf being cautious not to let the glaze drip down the side.
Bake for 25-30 minutes until the loaf is golden brown and the internal temperature has reached 200˚F.
Allow the loaf to cool on a rack before slicing. Or slice while it’s warm at the risk of squashing your bread. It’s worth it. 😉
- To make this recipe in a heavy-duty stand mixer, add the preferment (which you made ahead of time in another bowl) along with the additional flour, sugar, water, and salt to the mixing bowl. Turn on low to mix until all ingredients are moistened. Using the dough hook, turn speed to 2 or 3 and continue kneading until dough becomes smooth and elastic–about 5-10 minutes. Add rosemary, dried cranberries, and pecans. Mix for one more minute. Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand, combine the pre-ferment mixture with the remaining ingredients (except for the rosemary, dried cranberries, and pecans) into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes, depending on your experience. Gently knead in the rosemary, dried cranberries, and pecans. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
- Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.