Monday, September 17, 2012

Rustic Italian Bread

From Kristi's Kitchen


3 c. soft whole wheat flour OR spelt flour
2 tsp. aluminum-free baking powder
1 3/4 tsp. sea salt
2 1/2 tsp. Italian Seasoning
1/2 tsp. garlic powder
3 tbsp. honey
2 organic eggs, beaten
1 1/2 c. water
1/4 c. olive oil


-Preheat oven 375 degrees
-Stir all ingredients together
-Pour into oiled 4x8 loaf pan or 3 mini loaf pans
-Bake in preheated oven for 55-60 minutes for 4x8 pan or 25-30 minutes for mini pans; covering with parchment for the last 25 minutes for 4x8 so as not to burn the top of the bread
-Cool in pan for 10 minutes before turning out onto a cooling rack to cool completely
-Store in an air tight container

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