Rosemary Honey Bread
2 cups whole wheat flour
1 cup all-purpose flour
½ cup cornmeal
1 tsp baking powder
2 tsp baking soda
2 tsp salt
3 tbsp fresh or dried rosemary leaves, chopped
1 cup honey
2 cups nonfat plain yogurt
Preheat the oven to 375F. Lightly coat a 9-inch cast-iron skillet or a 10 x 15 inch baking sheet with nonstick cooking spray.
In a large bowl, sift together the whole wheat and all-purpose flours, cornmeal, baking powder, baking soda, and salt. Add the rosemary, honey, and yogurt and stir together to make a firm dough, about 15 strokes. Add more yogurt if necessary; the dough should be fairly wet.
Moisten your hands and knead the dough gently on a floured work surface for about 3 minutes, until the dough is smooth and uniform in consistency. Put the dough into the skillet to fit. Or shape the dough into a round loaf, place on the baking sheet, and cut a ½-inch deep X across the top, using a sharp knife. Bake for 35 to 45 minutes, or until the loaf is nicely browned and has a hollow sound when tapped on the bottom.
Cool for 10 minutes in the skillet or on the baking sheet. Remove from the pan and serve warm or transfer to a wire rack to cool completely.
-Sigal Seeber, Light Quick Breads