Rosemary Olive Oil Bread
sprouted white wheat flour
cup organic sugar (this bread presents better using a lighter colored sugar source)
aluminum-free baking powder
dried rosemary (I chop it slightly in a coffee grinder)
Grated zest of 1 lemon
large organic or pastured eggs, lightly beaten
sweet white wine (can substitute apple juice)
extra virgin olive oil
Preheat oven to 350°.
Lightly coat a 9.5" x 5" loaf pan with butter.
In a large bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest.
In another medium bowl, blend the eggs, wine, and olive oil.
Stir into the dry ingredients.
Transfer the batter into loaf pan and smooth the surface.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on wire rack 15-20 minutes before removing from pan.