Credit: Photography by Peter Ardito

Recipe Summary test

25 mins
55 mins
80 mins
12 to 16


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425°. Into a large bowl, sift the all-purpose flour and baking soda. Stir in the whole-wheat flour, 1/2 tsp. sea salt and the rosemary. Make a well in the center of the flour mixture.

  • In a medium bowl, whisk 1 3/4 cups milk and 1 cup yogurt. Slowly pour the milk mixture into the well in the flour mixture. Using your hands, gradually mix the flour into the milk until fully blended.

  • Using lightly floured hands, lift the dough from the bowl and shape it into a 9-inch round. Transfer to a floured baking sheet. Flour a large knife and cut a large X into the top of the dough, cutting about two-thirds of the way through.

  • In a small bowl, whisk the remaining 2 tbsp. milk and 2 tbsp. yogurt. Using a pastry brush, coat the bread with the milk and yogurt mixture. Sprinkle with the remaining 1 tsp. sea salt.

  • Bake 20 minutes. Reduce the heat to 375° and bake until the top is dry and deep golden brown and the bread sounds hollow when tapped on the bottom, about 35 minutes. Let cool on a wire rack, at least 2 hours.