Artisan Rosemary Bread Machine Recipe with Cranberries and Pecans

Home » Artisan Rosemary Bread Machine Recipe with Cranberries and Pecans

Sneak Peek: This Rosemary Bread Machine Recipe is a whole wheat artisan loaf with a gorgeous brown crust. Dried cranberries and toasted pecans complement the fresh rosemary in this flavorful bread.

Rosemary Bread Machine Bread sliced

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Do you ever walk through a fancy bakery and think, ” That bread looks so good. I wonder if I could make that bread myself.”

This Rosemary Bread Machine recipe reminds me of those artisan loaves I see for sale that make me drool. But, making it yourself is much more rewarding, especially if you share it with friends. It’s a whole wheat artisan loaf with a chewy crust. Try the recipe and see how easy it is to mix and knead in your bread machine, then bake it in your oven.

Addendum 8/5/22: If you are a regular reader, you may notice changes in this recipe. I’ve tweaked and improved it, including the glaze. I hope you agree that it’s better than ever.

No worries if you don’t have a bread machine. See the recipe notes for how to make this recipe with a stand mixer or by hand.

What makes a bread “artisan?”

Are you wondering what makes a bread “artisan?” When I looked it up, the definition includes bread without preservatives. Making it takes longer than dinner rolls and other more straightforward recipes. Bread sold without a wrapper is often artisan bread.

Start the pre-ferment the night before. The extra time lends a fabulous yeasty flavor to this artisan bread. But honestly, the fresh rosemary, dried cranberries, and toasted pecans make this bread memorable.

Recipe inspiration

After reading about “Rosemary and Cherry Pecans” in a now-defunct food magazine, I got inspired to create a bread recipe with similar flavors.

I added fresh rosemary, dried cherries (more often, cranberries), and toasted pecans to one of my favorite bread machine recipes—Crusty Round Bread.

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This bread will deliver your taste buds to rosemary nirvana with or without a smear of cherry butter.

You could do the same with your favorite white or wheat loaf. I haven’t tried it yet but wouldn’t this make a unique variation on Almost No-Knead Bread?

uncut loaf of artisan bread
Make this rosemary bread recipe with whole wheat flour and bread flour.

Ingredients and substitutions:

  • Flour: Everybody is asking for more whole grains, so I added whole wheat flour to this recipe. To soften the whole grains, they are added to the pre-ferment to soak for 8 hours or overnight.

    Instead of all-purpose flour as called for in the original recipe, use bread flour to add gluten and help this bread rise higher. This recipe makes a sturdy artisan sandwich bread that is not too dense.

    I have not tried using all whole wheat flour. If you want to use 100% whole grain, you can try adding Vital Wheat Gluten. Follow the directions on the package.
  • YEAST: Use instant or bread machine yeast (same thing) in this recipe. If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.
  • DRIED CRANBERRIES: Any dried berries would be delicious in this bread. Try dried blueberries, dried cherries, and even dried apricots (chopped). I don’t recommend using fresh fruit. If you want a bread machine recipe that uses fresh fruit, this Uncommonly Fresh Blueberry Bread is a different type of yeast bread but also scrumptious.
  • ROSEMARY: Fresh rosemary is the only choice in my book. You can try using chopped dried rosemary instead. If you do, reduce the amount a third from what the recipe states.

    If you love rosemary, go with the higher measurement of two teaspoons. For me, one teaspoon of fresh rosemary is plenty.
  • PECANS: The recipe calls for toasted pecans. Use your microwave to toast them on a paper plate in less than 2 minutes.

    Toasted walnuts, almonds, or pistachios would make an excellent substitute for pecans.

What can I do with leftover bread?

  1. If you have leftovers, try making this rosemary bread sandwich. Fill this basic panini with shaved smoked turkey, Brie, and Durkee’s Sandwich Spread or cherry butter.
Smoked Turkey and Brie toasted sandwich made with Rosemary Yeast Bread.
Make this smoked turkey and Brie toasted sandwich with Rosemary Yeast Bread.

2. Make this melba toast recipe with cinnamon and sugar on top.

How to make and shape rosemary bread dough:

Make the pre-ferment the night before. You don’t have to mix it in your bread machine. Instead, mix the sponge ingredients in a small bowl and cover overnight if you prefer.

pre-ferment ingredients in the bread machine pan
Add water, whole wheat flour, and yeast to your bread machine pan.
mixing the pre-ferment in the bread machine
Start the machine and let it run (3-5 minutes) until all of the flour is wet. Use a spatula to clean up the sides of the pan. Close the lid and let the pre-ferment rest overnight.
Adding the remaining bread ingredients to the bread machine before running the DOUGH cycle.
The following day (or 8 hours later), add the remaining ingredients except for the rosemary, pecans, and dried cranberries.

Select the DOUGH cycle and push START.
one minute after starting the machine, dough should start to clump
Open the lid after a minute and check to ensure the paddles are engaged and working correctly. The dough should start to clump.

If the dough looks like pancake batter or is dry and crumbly, you may have inadvertently mismeasured, or perhaps there is a mistake in the recipe. Add flour, one tablespoon at a time, if the dough is too wet, or water if the dough is too dry, (wait a couple of minutes between each addition).
Smooth, shiny, and well-kneaded dough close to the end of the DOUGH cycle.
Recheck your dough again after 15-18 minutes. The dough should stick to the sides, then pull away cleanly. See the video to watch this in action. Note how shiny and elastic the dough is.

If you aren’t sure if your dough looks right, read more about this surprising secret that will help you make fabulous bread every time.

When the machine beeps that it’s time for add-ins (usually in the last 5 minutes of the kneading phase), add the rosemary, pecans, and dried cranberries to the dough.
Two holes in the dough show that it is ready to be shaped.
Let the bread dough sit in the machine for the remainder of the DOUGH cycle. If your kitchen is warm, check the dough before the cycle ends. You may need to remove the dough from the machine early.

I like to test my dough by poking two floury fingers into the dough. The holes should fill in partially. If they don’t fill in at all, see this post about overproofing. If your kitchen is cold, the dough may bounce back without leaving any holes. If that happens, leave the dough in the machine until it doubles in size, no matter how long it takes.

How to shape and bake Rosemary Bread

Pulling dough for Rosemary Bread out of the bread machine pan onto a floured surface.
Pull the dough from the machine onto a lightly floured work surface. I use a silicone mat because I can throw it into the dishwasher when done.
Rolling out dough with a rolling pin.
Push on the dough by lightly kneading and using a rolling pin to get rid of the bubbles. Roll into a rough rectangle shape.
Shaping the dough.
Starting with a long end, roll up the dough–not too tight and not too loose.
Pinching the seams with fingers.
Pinch the seams together. Turn up each end and pinch shut.
covering shaped dough for the last rise.
Flip the shaped loaf over and place it on your prepared baking sheet. The sheet should be covered with parchment paper or a silicone mat. Cover for the final rise. (If you shaped your loaf on a silicone mat, leave it on there and transfer the mat and the loaf to your baking pan.)
bread machine crash course sign up

Preheat your oven to 425˚F (220˚ C).

Glazing the loaf with egg wash before baking.
When the loaf is almost doubled in size, prepare the glaze and brush it over the loaf.
slashing the loaf for controlled expansion.
After glazing your loaf, slash the top so it will expand without tearing.

📌Kitchen secret📌: If your loaf is not perfect, slash strategically to hide your mistakes.

Using a quick-read thermometer to ensure the bread is baked all the way through.
Bake in your conventional oven until the interior temperature reaches 200˚F (93˚C).
Cooling bread on a wire rack.
Slide hot bread onto a wire rack to cool and avoid a soggy crust. Wait a few minutes before slicing to allow the temperature to equalize throughout the loaf.

Frequently Asked Questions:

Can I make this recipe with 100% whole wheat flour and no white flour?

I have not tried it. I suspect the bread will be quite dense. Adding some vital wheat gluten will help. Follow the directions on the package.

How can I store this bread to keep it fresh?

Because there are no preservatives, this bread will only stay fresh for a couple of days. When I have more bread than I can eat, I like to slice it, place deli paper between each slice, and double wrap the whole loaf. Store in the freezer, not the refrigerator.

Can I bake this loaf in my bread machine?

I am not a fan of baking bread in my bread machine for various reasons. Bake in your machine at your own risk (or if you’re desperate and don’t have an oven.)

If you don’t have access to rosemary or don’t care for it, this loaf is an excellent whole wheat loaf without it. Don’t hesitate to play around and make this recipe your own.


If you enjoy making yeast bread, check out these posts:


If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

uncut loaf of rosemary bread

Rosemary Bread Machine Recipe with Cranberries and Pecans

This bread machine recipe is a whole wheat artisan loaf with a gorgeous brown crust. Dried cranberries and toasted pecans complement the fresh rosemary in this flavorful bread. Easily mix and knead the dough in a bread machine, then bake in a conventional oven.
4 from 14 votes
Prep Time 30 mins
Cook Time 30 mins
Mix and Rise Time 2 hrs 30 mins
Total Time 3 hrs 30 mins
Course Bread
Servings 12 slices

Ingredients

Pre-ferment

  • 1 cup spring or tap water - 227 gr
  • 1-1/2 cups whole wheat flour - 180 gr
  • 1 teaspoon instant or bread machine yeast - 3 gr

Dough

  • Pre-ferment mixture
  • cup spring or tap water - 71 gr
  • 1 tablespoon honey - 21 gr
  • teaspoon salt - 9 gr
  • cups bread flour - 210 gr
  • ¼ teaspoon instant yeast
  • 1-2 teaspoons fresh rosemary - chopped
  • ½ cup toasted pecans - (coarsely chopped) 55 gr
  • ¾ cup dried cranberries - 97 gr

Glaze

  • 1 egg

Instructions
 

Making the Pre-ferment

  • Place the first three ingredients (1 C water, 1 t yeast, and 1½ C whole wheat flour) into the bread machine pan and select the DOUGH cycle.
  • Push the START button and allow the machine to mix for about 5 minutes, using a small spatula to carefully push flour stuck in the corners into the mixing area.
  • Unplug the machine and let it rest at room temperature overnight or about 8 hours. Do not leave longer than 16 hours.

Making the Dough

  • Add 1/3 C water, 1 T honey, 1½ t salt, 1¾ C bread flour, and ¼ t instant yeast to the pre-ferment in the bread machine pan.
  • Restart the machine using the DOUGH cycle.
  • Check the dough at least twice by lifting the lid to take a peek. First, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. The dough should start to clump. If the dough looks dry and crumbly, add water 1 tablespoon at a time until it starts to come together. Wait a couple of minutes between each tablespoon.
    If your dough is too wet, add flour one tablespoon at a time with a couple of minutes between each tablespoon.
    Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. The dough should stick to the side, then pull away cleanly.
    Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
  • When the bread maker beeps (if your machine beeps when it's time to add whole ingredients, if not–add by hand after the DOUGH cycle), add the dried cranberries, rosemary, and pecans.
  • When the DOUGH cycle ends, check the dough. If your kitchen is cold, you may need to allow more time. Leave the dough in the machine until the dough doubles in size. If your kitchen is warm, check the dough before the end of the DOUGH cycle, as it may take less time to rise.
    When the dough is double its original size,

Preparing and Baking the Loaf

  • Remove the dough from the bread machine pan to a lightly floured board or silicone baking mat (my preference). Knead briefly and lightly to remove the bubbles.
  • Roll dough into an oblong shape approximately 8 x 12 inches. Starting from the long side, roll up. Pinch the seam together. Turn the ends under toward the seam and pinch to seal. Flip the dough over and form the dough into a rounded oval shape. See the pictures above.
    (Note: I like to divide the dough in half and make a loaf with each half. Suit yourself.)
  • Place the dough on a parchment-covered baking pan. Cover loosely with lightly-oiled plastic wrap or a tea towel and place the dough in a warm place to rise until almost double.
  • About 15 minutes before the bread is ready to bake, preheat your oven to 425˚F. degrees.

Glaze

  • Using a single-edge razor blade (or a sharp, serrated knife), make several cuts across the top of the bread about 1/2 inch deep.
  • Beat one egg until smooth. Glaze the loaf being cautious not to let the glaze drip down the side.
  • Bake for 25-30 minutes until the loaf is golden brown and the internal temperature has reached 200˚F.
  • Allow the loaf to cool on a rack before slicing. Or slice while it's warm at the risk of squashing your bread. It's worth it. 😉

Video

Notes

Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer, add the preferment (which you made ahead of time in another bowl) along with the additional flour, sugar, water, and salt to the mixing bowl. Turn on low to mix until all ingredients are moistened. Using the dough hook, turn speed to 2 or 3 and continue kneading until dough becomes smooth and elastic–about 5-10 minutes. Add rosemary, dried cranberries, and pecans. Mix for one more minute. Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand, combine the pre-ferment mixture with the remaining ingredients (except for the rosemary, dried cranberries, and pecans) into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes, depending on your experience. Gently knead in the rosemary, dried cranberries, and pecans. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.
 

Nutrition

Nutrition Facts
Rosemary Bread Machine Recipe with Cranberries and Pecans
Serving Size
 
1 slice
Amount per Serving
Calories
 
85
Calories from Fat 27
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Sodium
 
98
mg
4
%
Carbohydrates
 
14
g
5
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Bread
Cuisine: American
Keywords: 100% whole wheat, bread machine whole wheat loaf, bread machine recipes, cranberry pecan bread, rosemary bread with dried cranberries and pecans, rosemary yeast bread recipe
Like this recipe? Thanks for leaving a 5-star rating inside the recipe at the top! 🤩

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Recipe Rating




27 Comments

  1. I can’t wait to try.

  2. it looks delicious! your recipes are very nice.

  3. This looks fantastic! I made a rosemary olive no-knead bread this week and it was pretty good but didn’t have the rise of the one you show. I love the idea of the cherries and nuts, two of my favorite ingredients! I am definitely going to try this!

  4. The addition of Rosemary excited me! oh… I want to take our taste buds to sweet and savory nirvana! 🙂

  5. What a beautiful wholesome looking bread and that sandwich shot is gorgeous. Thanks for posting the recipe!

  6. Looks wonderful! Can I pay you to make one for me!!

  7. This sounds like a great variation on your crusty bread recipe. You are my bread machine guru!

  8. This has my name written on it! Rosemary, cherries, and pecans, what a mouthwatering combination. Your breads are wonderful, Paula!

  9. Oh that bread machine again. Maybe someday. Of course your bread look fabulous.
    Mimi

  10. Barbara Womack says:

    Can you substitute some of the white flour for whole wheat? Can it be baked on a stone rather than the cookie sheet?
    I love your life story an your website.

    1. Although I haven’t actually tried it, I would think you could sub white flour for wheat with no problems. You may have to adjust the moisture.

      Also, a stone would work beautifully instead of a cookie sheet. Hope the bread turns out well for you.

  11. May I clarify that in ‘Making the Preferment’ step, only put in the 1st 3 ingredients?? Thanks.

    1. Good idea, Ju. I made an adjustment.

      1. I can’t see the weights for the dried Cranberries in the Ingredients section. Is it only my screen or it’s missing?

        1. Hi Ju,
          You can’t see it because it was missing. Thanks so much for letting me know. There are 97 grams in 3/4 cup of dried cranberries. Hope you love the bread.

          1. Thanks Paula!!😀

  12. Made this today with dried cherries and did not use the rosemary. Wow! It is delicious!

    1. Thanks for writing to say so, Kathy. I love this bread by itself or for making a ham and cheese sandwich.

  13. Looks amazing!
    How would one bake the bread in the bread machine?

    1. Hi Nadia,

      Mix and knead the bread with the DOUGH cycle. Remove the dough from the bread machine, shape it, let it rise again, then bake it in a conventional oven. All the directions are in the recipe. You can do it!

    2. LINDA K BERRYHILL says:

      @Nadia, I want to know the same. I bought the machine specifically to bake the bread also.

  14. Elizabeth says:

    3 stars
    I made this bread entirely in the bread machine and it was absolutely delicious. I did use the bread machine to hold my sponge overnight and then I just added the other ingredients and let the bread maker due the rest. It is gourmet loaf that I would pay $7-8.

  15. LINDA K BERRYHILL says:

    I saw to bake in oven.. But I bought a bread maker specifically to “bake” the bread also. Can it be done this way?

    1. Hi Linda,

      I understand how you feel. I started my bread machine journey the same way. But after a lot of disappointment in the quality of bread baked in a bread machine–particularly the crust, I began to get creative. Now I love my machine and the results are worth all the calories and effort. But if you really want to bake in the machine, this website may not be the best for you. Good luck with your bread baking journey.

  16. Paula,

    Can this be baked in a loaf pan, for delicious peanut butter sandwiches? If so what size pan, temperature, time etc?
    Thanks

    1. Hi Al,

      I would try an 8½ x 4½ inch loaf pan. You’ll have to experiment with the temperature. If it was me, I would start at 400˚F. As far as time, maybe 35-40 minutes? I hope you have a quick-read thermometer. They are the best way to know if your bread is really done throughout. Look for 200-205˚F when done.

      1. I tried in 9″x6″ loaf tin, 210C for 40mins.
        B.E.A.U.T.I.F.U.L
        T.A.S.T.Y