Rosemary Olive Oil Bread
  • 2 1/2cups sprouted white wheat flour
  • 3/4cup cup organic sugar (this bread presents better using a lighter colored sugar source)
  • 1/2cup chopped walnuts
  • 2teaspoons aluminum-free baking powder
  • 2teaspoons dried rosemary (I chop it slightly in a coffee grinder)
  • 1/4teaspoon sea salt
  • Grated zest of 1 lemon
  • 2 large organic or pastured eggs, lightly beaten
  • 3/4cup sweet white wine (can substitute apple juice)
  • 1/2cup extra virgin olive oil
  1. Preheat oven to 350°.
  2. Lightly coat a 9.5" x 5" loaf pan with butter.
  3. In a large bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest.
  4. In another medium bowl, blend the eggs, wine, and olive oil.
  5. Stir into the dry ingredients.
  6. Transfer the batter into loaf pan and smooth the surface.
  7. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and let cool on wire rack 15-20 minutes before removing from pan.