Tag Archives: whole wheat

Rosemary Bread with Whole Wheat Flour and Olive Oil

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Take a bite into the Mediterranean with this sweet and savory whole wheat rosemary bread! A crunchy crust and a soft inside make this bread a true winner. Rosemary is one of the hottest herbs in cooking and since a few bushes around my home I try to use it in all of my dishes. It’s native to the Mediterranean, and being an evergreen shrub, the bitter needle-like leaves are available fresh all year around.

Including rosemary in cooking or baking is easy and fun since it adds a unique kick to any dish. This whole-wheat rosemary bread makes fantastic spin to regular whole wheat bread, and one of the reasons why it tastes so delicious is because of it’s partner in crime – olive oil. Rosemary and olive oil is definitely a Mediterranean staple and must be paired together to put a seal on any Mediterranean dish. 

To get the most out of this whole wheat rosemary bread, eat it with grilled fish or even slather on some butter while it’s still warm!

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!  

Rosemary Bread with Whole Wheat Flour and Olive Oil

 
Ingredients:
 
  1. 1 cup warm water
  2. 1 tbsp granulated sugar
  3. 3 tsp dry yeast
  4. 1 tbsp flax seed
  5. 2 tbsp olive oil
  6. 1 1/2 cups whole wheat flour
  7. 1/2 cup all purpose flour
  8. 3 tbsp rosemary, chopped (if possible use fresh)
  9. pinch of salt
  10. pinch of garlic powder
  11. pinch of freshly ground black pepper
Instructions:
 
  1. In a mixing bowl, add warm water, sugar, and yeast. Let it sit for 10 minutes until bubbly and set aside.
  2. In a separate mixing bowl, combine flours, salt, garlic, chopped rosemary, and olive oil. Slowly add this mixture to the yeast mixture and knead until a ball shape is formed.
  3. Oil a clean bowl and place the ball of dough inside, covering with plastic wrap or a dishcloth. Place in a warm place to rise for 1 hour or until dough has doubled in size.
  4. Once the dough has risen, punch it down. Form dough into a round loaf shape and transfer to a flour dusted baking sheet. Cover dough with a dishcloth and let it rise again for 30-45 minutes.
  5. Set oven to 350 F and using a baking brush, brush loaf with olive oil. For decoration, place a few rosemary twigs in the center of the loaf and place in the oven to bake for about 25 minutes. The bread should be golden brown at the top. Remove from oven, allow to cool for 10 minutes before slicing.

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Chocolate Oatmeal Banana Bread – Eggless, Milk and Sugar Free!

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Eat up this delicious banana bread thats totally eggless, milk-free, and sugar free! I’ve yet to meet a soul that doesn’t like this banana bread, it’s been a signature treat of mine for years and never disappoints. What I love about this bread is that it’s guilt free and super filling. Whole wheat flour (or all purpose flour depending on your preference) and oatmeal provide you with loads of fibre and energy, making it the perfect breakfast or snack option. It’s also great for those on a diet that are looking for a filling, low-fat dessert.

The bread is also very moist and dense, so it doesn’t dry up and can hold at room temperature for quite a while (although because of it’s deliciousness I don’t think it will last very long!). The secret to it’s moist-ness is the yogurt as well as the creamy bananas – make sure to use ripe bananas, the riper the better!

I personally love this bread once it’s cooled down, but you can definitely eat it straight out of the oven or even warm it up in the microwave. Now who can resist melted, gooey chocolate?

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!

 

Chocolate Oatmeal Banana Bread – Eggless, Milk and Sugar Free! 

 

Ingredients:
 
  1. 2 cups All purpose flour
  2. 1 cup fine oatmeal
  3. 1 tsp baking soda
  4. 2 tsp baking powder
  5. 1/8 tsp salt
  6. 1 tbsp cinnamon
  7. 1/4 cup oil
  8. 2 tsp vanilla extract
  9. 4 ripe bananas
  10. 1.5 cups water/yogurt mixture (container of 200g plain yogurt mixed with water and 1.5tbsp of vinegar)
  11. 100g dark chocolate, chopped into small bits
Instructions:
 
  1. Preheat the oven to 180 C and greese a loaf pan.
  2. Mix together flour, oatmeal, baking soda, baking powder, salt, and cinnamon.
  3. Mix yogurt/water mixture together with oil, mashed bananas, and vanilla extract. Combine with the dry ingredients and mix until all lumps disappear. Now fold in the chopped dark chocolate.
  4. Pour into loaf pan and bake for about 60 minutes or until a toothpick comes out clean.
Notes
 
  1. I’m a big fan of walnuts, you can also mix in about a cup of walnuts along with the chocolate, making it even more dense and filling! Or you can even omit the chocolate and add in chopped apples and raisins!