4 TBSP. Extra Virgin Olive Oil
3 TBSP. minced fresh Rosemary (don't use dried in this recipe)
1 C. 2% Milk - Warm, but not hot - like a nice bath - about 110 degrees
2 C. Whole Wheat Flour (I HIGHLY recommend you use King Arthur WHITE WHOLE WHEAT)
1/2 C. Unbleached Bread Flour (I used King Arthur)
1 1/2 tsp. Instant Rise Yeast (Fleishmans for bread machines)
1 1/2 tsp. sugar
1 tsp. large grain salt (Kosher or Sea)
1/2 tsp. freshly ground pepper
In a medium sized bowl mix 2 C. Wheat Flour, and all the Yeast; stir in the warm milk until well mixed.
Cover bowl snugly with plastic wrap and set in on top of your fridge, or another warm place to sponge for several hours.
I have the best results when I let it sponge a long time, overnight is great.
When you are ready to get to work, take it down and uncover. Stir in the oil, chopped rosemary, salt, pepper, and sugar.
At this point, turn your oven on to WARM, when it's ready, turn it off. You are trying to get it to about 85 degrees.
Using the 1/2 cup of Bread Flour, sprinkle your counter well, and dump the dough on there. Knead the dough until you get a nice soft bundle, adding more of that 1/2 cup as needed (you'll most likely use it all). Keep kneading for 7-10 minutes or until you have a nice pliable, elastic feeling dough ball.
Make a round loaf by turning the ball in your hands and tucking under toward the bottom, giving it a smooth top. Rub it all over with a light coating of olive oil, and set it on a baking sheet covered in parchment paper. Cover with a lightweight kitchen towel and slip it into the warm oven (about 85 degrees) to rise for about 25 minutes.
Remove from oven and treat gently so it doesn't collapse. If you have a baking stone, put it on the LOWEST rack in the oven, crank it up to 375. It's always a good idea to preheat your stone. Now, take a VERY sharp knife or blade (I use a razor blade) and slit it three times, or you can get fancy and carve your initials in there...kidding! Don't deflate your lovely loaf! The gashes should be about 1/4 inch deep.
Once the oven is ready, slide your bread (and parchment paper) onto the stone. Bake for 15-25 minutes or until internal temp. reaches 190 degrees. I always insert my digital temp probe after baking for 15 minutes, then I let the probe tell me when the bread is done.
(It's ready when golden brown and sounds hollow when tapped on bottom)
NOTE: You can brush your loaf with a whipped egg white + 1 tsp. water before baking, this will give it a nice shiny golden finish, if you don't it will still taste fantastic!
Remove bread to cooling rack immediately and cool completely before slicing - this is HARD to wait for, but it's the best thing to do for a nice texture!