CuisineSavvy

Rosemary Thyme Boule

Vegan bread · Serves 6 · Ready in 1 hr 10 min

A golden, herb-flecked boule with a crisp, aromatic crust and a tender, satisfying crumb — fragrant with fresh rosemary and thyme in every slice. Built on almond, teff and gluten-free oat flours, it holds together beautifully and fills the kitchen with the smell of a proper bakery. Serve warm from the oven alongside soups, stews or a simple spread.

Allergens:Tree nuts (almond), Oats (gluten-free certified, but processed in facilities that may handle gluten)

Details

Nutritional Values

This recipe is fully plant-based and gluten-free. Chia seeds replace eggs: mixed with water they form a binding gel that replicates the structural role of eggs whilst adding omega-3 fatty acids and fibre. Almond flour replaces a portion of conventional wheat flour, contributing healthy monounsaturated fats and vitamin E. Teff flour, an ancient grain, provides iron, calcium and additional fibre. Certified gluten-free oats add soluble beta-glucan fibre. Olive oil replaces any butter or dairy fat, supplying monounsaturated fats. The loaf is raised by baking powder alone, keeping the ingredient list short and the process straightforward.

Not available.

Ingredients

Instructions

Rosemary Thyme Boule

A golden, herb-flecked boule with a crisp, aromatic crust and a tender, satisfying crumb — fragrant with fresh rosemary and thyme in every slice. Built on almond, teff and gluten-free oat flours, it holds together beautifully and fills the kitchen with the smell of a proper bakery. Serve warm from the oven alongside soups, stews or a simple spread.

Ingredients
[ ] 2 tbsp chia seeds (chia egg: combined with 6 tbsp cold water)
[ ] 180 g ground almond flour
[ ] 100 g teff flour
[ ] 80 g certified gluten-free rolled oats, blended to a fine flour
[ ] 2½ tsp gluten-free baking powder
[ ] ½ tsp fine sea salt
[ ] 2 tbsp fresh rosemary leaves, finely chopped
[ ] 2 tbsp fresh thyme leaves
[ ] 3 tbsp extra-virgin olive oil
[ ] 120 ml warm water (plus extra if needed)

Instructions
[ ] 1. Place a baking stone or heavy baking tray on the middle shelf of the oven and preheat to 200 °C (fan 180 °C / gas 6).
[ ] 2. Stir the chia seeds into 6 tbsp cold water in a small bowl to make the chia egg. Set aside for 10 minutes until a thick gel forms.
[ ] 3. Blend the rolled oats in a food processor or blender until they reach a fine flour.
[ ] 4. When the oats are blended, tip the oat flour into a large bowl.
[ ] 5. Add the almond flour, teff flour, baking powder and salt to the oat flour and whisk together until evenly combined.
[ ] 6. Stir in the chopped rosemary and thyme leaves, distributing them through the flour mixture.
[ ] 7. When the chia gel is ready, add it and the olive oil to the dry ingredients and stir together.
[ ] 8. Add warm water a little at a time, stirring, until a soft, slightly tacky dough comes together — it should hold its shape when pressed.
[ ] 9. Turn the dough onto a lightly floured surface and shape it into a smooth round boule. Score a cross about 1 cm deep across the top with a sharp knife.
[ ] 10. Place the shaped boule on a sheet of baking parchment and cover it loosely with a damp tea towel. Rest for 15 minutes at room temperature.
[ ] 11. Slide the parchment and boule directly onto the preheated stone or tray. Bake for 20 minutes.
[ ] 12. When 20 minutes have passed, rotate the boule 180° on the stone to ensure an even crust. Continue baking for a further 20–25 minutes until the crust is deep golden and the base sounds hollow when tapped.
[ ] 13. Transfer the boule to a wire rack and leave to cool for at least 20 minutes before slicing.

https://www.cuisinesavvy.com/recipe/rosemary-thyme-boule

External Recipes

HealthScore: 81

Built on almond flour, teff, oats, and chia seeds with generous fresh herbs, this gluten-free boule is more nutritious than most white-flour breads — but 3 tbsp of olive oil across the loaf makes it fat-rich per slice. Best enjoyed with a fibre- and protein-packed topping like hummus or avocado.