Oh my gosh, I am so happy with this bread. It was simple and had two things that I love; rosemary and honey. I found a recipe from Martha Stewart for rosemary honey which is delicious and I used it for this bread. And when I sliced it, I drizzled a bit of rosemary honey on it and loved it. And the fact that something so easy can be so great makes this recipe a gem!
Good things should be shared so here it is.
200g wholemeal flour
275g plain flour
1 teaspoon bread soda (bicarbonate of soda)
1 pinch salt
6 tablespoons rosemary honey
Preheat your oven to 200 C
In a large bowl, mix the wholemeal flour with the sieved plain flour, bicarbonate soda and the salt.Add the buttermilk and honey. Mix until the ingredients are well incorporated.
Lightly oil and flour a baking pan. I used a pan that was 9 by 5 inches.
Pour the mixture in.
Put in the oven for 30- 35 minutes. It should sound hollow when tapped. Cover with foil of the top gets too brown.
Let cool for about 15 minutes before slicing.
For those of you who are keen on making the rosemary honey, here is Martha’s recipe.
Drizzle this honey over fresh ricotta spread on toast or stir it into a mug of mild tea. It can also be used as a glaze for poultry or pork when whisked with fresh lemon juice.
PREP: 10 MINS TOTAL TIME: 55 MINSYIELD: MAKES 1 CUP
1 cup light-flavored honey, such as clover5 rosemary sprigs (3 inches each)
Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor.
Enjoy! xxxx Natascha