Here’s a complete, original recipe you can use:
🌿🍞 Rustic No-Knead Rosemary Garlic Bread
High-Protein • Cast-Iron or Oven • Crispy Crust, Soft Center
This artisan-style loaf has a golden crackly crust, fluffy interior, and bold rosemary-garlic flavor — upgraded with added protein for a more satisfying, nourishing bread.
⏱ Time & Yield
Rest: 2–8 hours (hands-off)
Prep: 5 minutes
Bake: 35–40 minutes
Makes: 1 medium round loaf (10 slices)
🛒 Ingredients
- 1½ cups all-purpose flour or bread flour
- ½ cup vital wheat gluten (adds protein & chew)
- 1 scoop (about 20 g) unflavored or plain protein powder
- 1 tsp salt
- 1 tsp sugar or honey (feeds yeast, optional)
- 1½ tsp instant yeast
- 1½ cups warm water (110°F / 43°C)
- 1½ tbsp olive oil
- 2 cloves garlic, minced
- 1½ tbsp fresh rosemary, finely chopped
- ½ tsp black pepper
Optional topping: flaky salt, garlic butter, parmesan
👩🍳 Instructions
1️⃣ Mix dough:
In a large bowl, stir all dry ingredients. Add water, olive oil, garlic, and rosemary. Mix until sticky dough forms.
2️⃣ Rest:
Cover and let sit at room temperature 2–8 hours (the longer, the better flavor).
3️⃣ Preheat:
Heat oven to 425°F (220°C). Place cast-iron pot or skillet inside to heat.
4️⃣ Shape:
Turn dough onto floured surface. Fold a few times into a rough ball.
5️⃣ Bake:
Carefully place dough into hot pot/skillet. Cover and bake 25 minutes, uncover and bake 10–15 minutes until deeply golden.
6️⃣ Cool:
Rest at least 20 minutes before slicing.
🥗 Nutrition (per slice – approx, 10 slices)
- Calories: ~135
- Protein: ~9–11 g
- Carbs: ~18 g
- Fat: ~2 g
- Fiber: ~1 g
✔ High-protein bread
✔ No kneading
✔ Crispy artisan crust
✔ Freezer-friendly
✔ Meal-prep friendly
💡 Pro Tips
• For extra chew: replace ¼ cup water with Greek yogurt
• For cheesy loaf: fold in ½ cup parmesan
• For low-carb version: I can write a keto rosemary garlic bread
• Stores 3 days room temp | freezes 2 months
• Amazing for sandwiches, soup, or toast
