Or, you could call it what it is: Whole Wheat Sun-dried Tomato and Rosemary Loaf. Sound familiar? You might be thinking of my Whole Wheat Sun-dried Tomato Rosemary Flatbread, but this is a loaf of bread! It’s pretty much similar to the recipe I made my flatbread with except this produces bread big enough to make mini gourmet sandwiches. Yummy!
Okay, so since I’m been baking Banana Nut Bread everytime my loaf of sweet bread is finished (our favorite new healthy snack), I felt that we needed a bread that could make sandwiches if need be.
Since we only eat whole wheat because of health and taste reasons, I figured that a loaf of bread with garlic, sun-dried tomatoes, and rosemary would work perfect. That’s my favorite combination, of course.
1/4 cup of Sun-dried Tomatoes finely chopped
1/2 cup of Extra Virgin Olive Oil
1 tsp of Salt
Optional: 1 tsp of Sugar
1 cup of Warm Water with 1 tsp of Baking Soda dissolved
1 tbsp of Rosemary
1 tbsp of Garlic Finely Chopped
1 tbsp of Italian Seasoning (Dried Basil, Oregano, Marjoram, etc.)
1 3/4 cup of 100% Whole Wheat Flour
In a mixing bowl, mix olive oil, 2 eggs, salt, sugar (optional), sun-dried tomatoes, rosemary, garlic, and seasoning and add warm water with baking soda. Then, add the whole wheat flour. Grease the loaf pan and add the batter. Bake at 350* for 1 hour or until the crust is a dark golden brown.
Slice and enjoy in sandwiches or just butter and eat like toast. Yum! 🙂