Servings: 8

Weight Watcher Smart Points: 4

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 tsp. active dry yeast
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. dried basil
  • dried rosemary, for sprinkling
  • 1 egg, lightly beaten + 1 Tbsp. water, for egg wash
  • 2 T. fresh rosemary, chopped (or 2 tsp. dried)
  • 1/4 tsp. garlic powder
  • 1 T. granulated sugar
  • 1 tsp. kosher salt
  • 2 T. olive oil
  • 1/4 tsp. dried oregano
  • 2 T. vital wheat gluten
  • 1 c. warm water (100-110 F – I recommend taking the temp if you can!)
  • 2 c. white whole wheat flour, plus extra for kneading


  1. In a large bowl (or a standing mixer fitted with a dough hook or the bowl of a food processor), combine the warm water, sugar and yeast
  2. Let sit 10 minutes to proof
  3. Stir in olive oil.In a separate bowl, sift together the whole-wheat white flour and vital gluten
  4. Stir in rosemary, salt, garlic, oregano, basil, and pepper.Add dry ingredients gradually to the bowl with yeast and stir (or process) until the dough forms a ball
  5. Knead on a lightly floured surface (or process) for about 5 minutes until smooth, adding more flour as necessary to prevent sticking
  6. Dough may be slightly tacky but should not be very sticky.Place the dough in a lightly greased bowl, cover and let rise in a draft-free place until doubled in size, about 1 hour
  7. (An unheated oven is a great place for this—just don’t forget about the dough and preheat your oven by mistake! Not that I’ve done this…)Once risen, punch down the dough and reform it into a round loaf
  8. Place it on a cornmeal or flour-dusted sheet of wax or parchment paper, cover, and let rise until doubled in size, about 45 minutes.Meanwhile, preheat oven (and pizza stone if using) to 400°F
  9. Once the dough has risen, gently brush the top with egg wash and sprinkle with additional dried rosemary
  10. Using a table knife, cut an “X” in the top of the loaf, about 1/4 in
  11. deep to allow steam to escape during baking.Bake dough on preheated stone (or a lightly greased cookie sheet) for 20-25 minutes until internal temperature reaches 190 degrees
  12. (If not using a thermometer, look for the top to be golden brown and bread to sound hollow when tapped.)Let cool to (almost) room temperature (if you can stand it), then slice and serve warm.

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