Whole wheat rosemary asiago bread

This crusty whole wheat loaf is infused with fresh rosemary and melty asiago cheese — rustic, flavorful, and surprisingly low effort. The Instant Pot helps speed up the proofing, so you get bakery-quality bread in a fraction of the usual time.

Servings: 1 large loaf (8–10 slices)
Prep Time: 15–20 minutes
Rising Time: 1.5 to 2 hours (total, divided over two rise periods)
Baking Time: 30–35 minutes
Total Time: approx. 2 hours and 30 minutes (including resting and baking time)

INGREDIENTS

Dough

• 2¼ cups (280 g) whole wheat flour
• 1 cup (130 g) white or bread flour
• 2 tbsp vital wheat gluten (optional)
• 2 tbsp fresh rosemary, finely chopped
• 1½ tsp salt
• 1 tsp instant yeast
• 1½ cups water (room temperature)
• ½ cup shredded asiago cheese

Topping

• 2 tbsp melted butter
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp chopped rosemary
• ½ tsp oregano
• ½ tsp salt
• 2 tbsp extra asiago cheese

INSTRUCTIONS

Step 1 – Mix the dough
 Combine both flours, wheat gluten, rosemary, salt, and yeast in a bowl. Add water and mix by hand until a sticky, rough dough forms.
Step 2 – Proof in the Instant Pot
 Place the dough on parchment paper and lower into the Instant Pot. Use the YOGURT (LOW) setting and set the timer for 4 hours 30 minutes.
Step 3 – Preheat oven + Dutch oven
 About 30 minutes before the timer ends, preheat your oven to 450°F (230°C) with a lidded Dutch oven inside.
Step 4 – Add cheese & shape
 Lift the dough out. Sprinkle asiago on top, then fold the dough over it and shape into a loose ball.
Step 5 – Rest again
 Place the dough (on parchment) back in the Instant Pot for a final 30-minute rest.
Step 6 – Bake
 Transfer dough with parchment to the hot Dutch oven. Bake covered for 30 minutes. Remove lid, brush with butter-herb mix, add more asiago, and bake uncovered for another 10–15 minutes.
Step 7 – Cool & serve
 Let the bread rest on a cooling rack for at least 10 minutes before slicing. Best served warm.