Sep 2006

Rosemary Brown Bread


pesto bread 10

9 bread 9


Here is a savory soda bread with the distinct flavor of rosemary.

  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 3/4 teaspoons salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon double-acting baking powder
  • 1 tablespoon dried rosemary
  • 1 1/2 cups buttermilk
  • 5 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons honey

In a large bowl whisk together the flours, the salt, the baking soda, the baking powder, and the rosemary. In a bowl whisk together the buttermilk, 3 tablespoons of the butter, and the honey, add the mixture to the flour mixture, and stir the dough until it is just combined. Turn the dough out into a buttered 9-inch ceramic or glass pie plate and with floured hands pat it into a 7-inch round loaf. Brush the top with 1 tablespoon of the remaining butter, cut an X 1/4 inch deep across the top, and bake the bread in the middle of a preheated 375°F. oven for 1 hour, or until it is golden and sounds hollow when the bottom is tapped. Transfer the bread to a rack, brush it with the remaining 1 tablespoon butter, and let it cool on the rack for at least 4 hours before slicing.

Makes 1 loaf.

Adapted from Gourmet, October 1991

[For Printable Recipe Click Here]

Substitutions: I used only 100% whole wheat flour, brushed the dough with buttermilk rather than butter, and did not brush the finished bread with butter. Also, do not wait four hours to eat the bread. Consume immediately. It tastes best fresh out of the oven! Note – the original recipe calls for dill seeds, not rosemary.

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One thought on “Rosemary Brown Bread

  1. Just made this and it is GREAT! Only just found your website when looking for a from scratch monkey bread recipe (doing the second rise now) and it’s great.


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