Who doesn’t love the warm, comforting smell of freshly baked bread? And when that bread is made with sourdough and rosemary, it’s even better!
Why is sourdough better?
Sourdough is one of the healthiest bread choices because it contains higher levels of vitamins, minerals, and antioxidants than other breads. It’s also a top choice due to the wild yeast and bacteria present in the sourdough starter. The fermentation process breaks down the phytic acid present in the grain. Phytic acid is an anti-nutrient that inhibits the absorption of vitamins and minerals. This means your body is able to absorb the nutrients better.
To celebrate Sourdough Day (April 1st), we’ve decided to share a delicious rosemary sourdough recipe. Whether you’re a seasoned baker or a beginner, with only 5 ingredients, this recipe is simple and sure to impress!
Rosemary Sourdough Bread Recipe
- 1 cup sourdough starter (check out this beginner sourdough starter recipe here).
- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 1 1/2 cups warm water
- 2 tbsp fresh rosemary, chopped
- In a large mixing bowl, combine the sourdough starter, flour, salt, and warm water. Mix until a rough dough forms.
- Knead the dough on a floured surface for 5-10 minutes, until it becomes smooth and elastic.
- Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel and let it rise in a warm, draft-free spot for at least 4 hours, or until it has doubled in size.
- Preheat the oven to 450°F/230°C
- Punch the dough down and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
- Sprinkle the chopped rosemary over the top of the loaf, pressing the herbs gently into the dough.
- Bake the bread for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Let the bread cool on a wire rack before slicing and serving.
Keep your bread fresh with Veggie Saver
Now that you’ve made a delicious loaf of bread, it’s important to keep it fresh (without plastic, that most commercial baked goods are packaged in these days!). One easy way to do this is to store the bread in a DRY Veggie Saver produce bag. Veggie Saver bags are made of breathable cotton material, which helps to regulate the moisture level inside the bag. Simply place your bread inside the bag and store it in the fridge, freezer or pantry. The bag will help to keep the bread from drying out too quickly, while still allowing air to circulate. Plus, these bags are reusable and washable, making them an eco-friendly option.
NOTE: If you have purchased bread that has come in a plastic bag, we recommend that you continue keeping it stored that way as this is how those bread companies have designed their bread to be best stored for longevity.
Veggie Saver does not get the same results for bread as it does for fruit and vegetables (2+weeks of amazing freshness!) but it may give you an extra day or two of freshness – however, the main benefit is that your bread is not sweating in toxic plastic.
We hope you enjoy this sourdough and rosemary recipe, and these tips on storing bread, naturally, sans plastic. Happy baking!