Ingredients:

 

3 cups whole wheat flour

4 teaspoons baking powder

1 teaspoon salt

1 1/2 cups of any liquid (milk, chicken stock, water, tomato juice)

1/4 cup liquid fat (olive oil, vegetable oil, butter)

4 tablespoons fresh rosemary, chopped (or dried if fresh is not available)

Optional:

Your own toppings - chopped spinach, other herbs, sun-dried tomatoes, pumpkin seeds, flax seeds

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Method:

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Preheat oven to 400 degrees.

 

In large mixing bowl, mix dry ingredients (do not sift flour). Mix liquids and add to dry. Stir until all dry flour is incorporated. The dough should be moist but not sticky. Depending on humidity, you may need to add more flour or more liquid. Wait a few minutes for flour to fully absorb liquid, don't be too quick to add more liquid or flour. Line a cookie sheet with parchment paper. With oiled hands, shape dough into a ball and place in the center of the cookie sheet.

 

Score the top of the dough with a large x with a knife.  

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Line a cookie sheet with parchment paper. Place dough in the center and score the top of the dough with a large x with a knife. Bake for 40 minutes. This is a country style bread that should be sliced thick. 

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Store extra in large Ziplock bag or airtight container in the fridge. 

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