Rosemary Bread

rosemary bread

Rosemary Bread

Recipe by La Bellitude
Servings

12

servings

This is an all-time favorite of just about everyone who has ever tasted it. I made it up when I was trying to reproduce crackers made by Raincoast Crisps. They had to be baked twice, once as a loaf of bread, and then sliced very thinly to turn them into crackers. I decided I liked the bread much better than the crackers, and this is the result.

Ingredients

  • 1 cup flour, unbleached

  • 1 tsp baking soda

  • 2 tbsp flax seeds, toasted

  • 1½ tsp sea salt

  • 1 tbsp rosemary, dried

  • 1 cup buttermilk

  • 2 tbsp brown sugar

  • 1 tbsp molasses

  • 1 cup pecans

  • ¼ cup pumpkin seeds, roasted

  • ¾ cup raisins

Directions

  • Preheat oven to 350 degrees. Prepare a loaf pan with baking spray. Stir flour and baking soda together in medium bowl. Use a mortar and pestle to coarsely grind the flax seeds, sea salt, and rosemary. Set aside.
  • Stir buttermilk, sugar, and molasses into flour mixture. Stir in nuts, pumpkin seeds, and rosemary mixture. Add raisins. Mix well and pour into prepared pan. Bake for 45 minutes or until a cake tester comes out clean. Place on a wire rack and cool completely.

Notes

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