If you’ve just tuned in, we’re in the midst of a quick bread series. The series started with coconut bread with a cream cheese frosting and we baked a Whole Wheat Pumpkin Spice Bread and Spiced Maple Banana Bread. Today, we’re baking a Rosemary Chocolate Chip Bread.
The original recipe is an Olive Oil Cake from Good to the Grain and it has been marginally adapted. There was an option of using spelt flour, which I substituted with part wheat flour and part rice flour. The pairing of rosemary and chocolate is unique, delicious and memorable.
- ½ cup whole wheat flour
- ¼ cup rice flour
- 1½ cups all-purpose flour
- ¾ cup sugar
- 1½ teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon ground coriander
- 3 eggs
- 1 cup olive oil
- ¾ cup milk
- 2 tablespoons chopped fresh rosemary
- 140 grams (5 oz) bittersweet chocolate chips
- Preheat oven to 350F. Grease and flour your loaf tin.
- In a large bowl combine the flours, sugar, baking powder, salt and coriander. Set aside.
- In a separate bowl or measuring, whisk the eggs thoroughly. Add the olive oil and whisk until incorporated.
- Add the milk and rosemary and mix again just to blend.
- Pour the wet ingredients over the dry, stirring gently to combine.
- Stir in the chocolate chips until evenly distributed.
- Bake for 20-25 minutes, or until a skewer inserted in the middle of the loaf comes out clean.
- Cool for 10 minutes and serve warm