Rustic Rosemary Bread w/ Almonds & Raisins

I call this a bread, even though there is no yeast involved.

This loaf falls into the category of "quick breads", which can be put together in 30 minutes flat.
It reminded me a lot of an Irish brown bread, though much denser because I used whole wheat flour mixed with the A.P. flour.

It was delicious served along side some soup, hot out of the oven, slathered with Irish butter.
Also, hours later, just eaten as a late night snack.

I took the liberty of adding some sugar to the recipe.
I like my wheat bread on the sweet side, with hints of honey, but you can make it without.

If you don't have buttermilk in the fridge, then make your own.
Add a tablespoon of fresh lemon juice or white vinegar to a cup of whole milk or heavy cream. Let sit for about 15 minutes until curdled.
Voila, there's your buttermilk.

I only seem to use rosemary in the winter. It's such a beautiful winter herb and usually makes it until spring in my garage.
I use it in everything. Cakes; stews; stuffed in the kazoo of my chickens; and now in this lovely loaf.

You can throw this together and have hot bread before everyone wakes up for breakfast (in my house, that would be 10 a.m.).

What could be better?


Rustic Rosemary Bread with Almonds & Raisins: (adapted from What Should I Eat for Breakfast Today)

3/4 cup of whole wheat bread flour (I use King Arthur's)
1 1/4 cup of all purpose flour
1/2 tsp baking soda
1/3 cup of whole almonds, chopped
1/3 cup of raisins or currants
3 stems of fresh rosemary, leaves removed
1/2 tsp sea salt
3 tbsp sugar (optional)
3/4 cup + 1 tbsp buttermilk

Preheat the oven to 400F. Place an emamel Dutch oven or commercial baking sheet lined w/ parchment paper in the oven to heat.
(be careful, the pot or pan will be HOT).

Mix the dry ingredients w/ the nuts, raisins and rosemary needles.

Add in the buttermilk last. The dough will be sticky.

Using wet hands, form the dough ito a big round lump. Score an X on top.

Place the lump of dough in the paper lined pot, or paper lined preheated baking sheet (whichever you are using), and bake at 400F for 25 minutes.

Slather on that butter.



Katie C. said…
Alas, this is the ONE year that we neglected to bring in at least one of our rosemary plants. Sigh. They bit the dust in all that extreme cold we had earlier. I'm going through rosemary withdrawl.
Anonymous said…
I want some of that right now!

I can smell the goodness!
I bet it's good toasted too!