MEGAN’S KITCHEN RECIPES. “Whole Grain Rosemary Bread.” Now that Fall has arrived in Maine it’s baking time. Do you also bake more during Fall and Winter?
3/4 c spelt flour
1 1/2 c whole wheat flour
3/4 c sugar
1 1/2 tsp baking powder
3/4 tsp sea salt
1 c olive oil
3/4 c whole milk
1 1/2 T fresh rosemary, finely chopped
5 ounces bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces
1 T sugar for top crunch
Preheat the oven to 350ºF. Rub a loaf pan with olive oil. Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined.
Stir in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for a maximum of 2 days.
Serves 8 -12.