Rosemary, Olive and Honey Quick Bread

olivenbrot.jpgRosemary, Olive and Honey Quick Bread

thanks to Ramona from North Virginia.

makes one loaf
Ingredients:
1 1/2 cup all purpose flour 200 g spelt
3/4 cup whole wheat flour 100 g buckwheat
2 /2 t. baking powder
1/2 t. salt
2 large eggs
1 cup milk
1/4 cup honey
1/4 cup olive oil
2 T. fresh rosemary, chopped coarsely (or 1 t. dried rosemary, chopped fine)
3/4 cup olives* drained and chopped coarsely

Directions:

Preheat oven to 350 degrees.

Combine first 4 ingredients in a mixing bowl. Into mixer, place eggs, milk, honey and olive oil. Using paddle, mix at low speed for 3-4 minutes, until combined. At slow speed, add 3/4 of the dry ingredients to the wet ingredients. Set speed at medium and combine for 2 minutes until incorporated. Add olives and rosemary. Combine at medium speed. Add remaining dry ingredients and allow mixture to combine for 3 minutes.

Transfer dough to a greased loaf pan (approximately 8″x 4″). Place pan on lower 1/3 of oven and bake for 1 hour, or until toothpick comes out dry. Allow to cool in pan for 15 minutes. Transfer loaf to a baking rack to cool for at least 30 minutes. Can be served warm or at room temperature.

*You can use any type of olives you wish. I happened to have Manzanilla olives, or green olives stuffed with pimento. I love how the salt plays off of the sweet of the honey!
olivbr3.jpg
Rosmarin, Oliven und Honigbrot
1 Brot
Zutaten:
1 1/2 Tassen 200 g Mehl Dinkelmehl
3/4 cup Vollkornmehl 100 g Buchweizenmehl
2 /2 t. Backpulver
1/2 t. Salz
2 große Eier
1 Tasse Milch
1/4 Tasse Honig
1/4 cup olive oil
2 T. grob frisches oder 1 Tl getr. Rosmarin
3/4 Tasse Oliven grob gehackt oder in Scheiben
Zubereitung:
Den Ofen auf 175° vorheizen.
Mehl, Backpulver, Salz vermischen. Eier mit Milch, Honig und Olivenöl vermischen, die trocknen Zutaten nach und nach zufügen und verkneten. Rosmarin und Oliven untermischen.
Den Teig in eine Brotform geben und im Ofen eine Stunde backen oder so lange bis ein Zahnstocher trocken bleibt. In der Form 15 Minuten abkühlen lassen. Danach auf dem Rost weitere 30 Minuten.
Kann warm oder kalt serviert werden.
Guten Appetit!

One Response to “Rosemary, Olive and Honey Quick Bread”

  1. Katie Says:

    This sounds lovely – and perfect to make quickly to go with soup!


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