Whole Wheat Rosemary Parmesan Quick Bread

Being in college means, for all intents and purposes, I'm on a budget. I try to save and pinch pennies when I can, so I don’t go out to eat as much as I want, buy my books used, and only buy one pair of shoes instead of two don’t buy unnecessary things.

But buying groceries can be expensive! Especially when it’s me footing the bill and not the grocery budget we have at home. Fancy, specialty ingredients like truffle oil or saffron? Not here. I take fruit from the dining halls so I don’t have to buy it. I don’t even like shelling out cash on fresh herbs. Three dollars for a little packet of sage?! Who are these people kidding?!

Luckily enough, I’ve got a wonderful lady back home with a very green thumb that is still growing fresh herbs in her kitchen, even though we’re well into January. Before I left home, I took a big bag of rosemary with me.

By combining the rosemary with some freshly grated Parmesan and a touch of black pepper and skipping all the futzing around with yeast and rising times, I came up with a very tasty snack. A savory quick bread! 

When I realized I didn’t have milk and decided I wasn’t going to go out and buy any, I substituted plain Greek yogurt and the result was superb. A thick, chewy bread with a tight crumb and golden crust. Delicious toasted with a little bit of butter or a touch of jam, this bread could even be used to make a hearty sandwich! Plus, it’s got whole wheat so it’s totally healthy!

Whole Wheat Rosemary Parmesan Quick Bread (makes 1 8-inch loaf, adapted from All Recipes)

1 ½ cups whole wheat flour

½ cup all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

¼ tsp. freshly ground black pepper

1 1/3 cups plain Greek yogurt*

2 TBSP canola oil

1 egg, lightly beaten

¼ cup fresh rosemary, chopped

½ cup grated Parmesan

Preheat oven to 350 degrees. Butter and flour loaf pan, set aside.

In a medium bowl, whisk together flours, baking powder and soda, salt, and pepper.

Add yogurt, oil, and egg. Mix thoroughly with a wooden spoon. The dough will be VERY (and I mean VERY) sticky, it’s ok, it’s right! Just keep mixing until everything is incorporated.

Add rosemary and cheese, stirring until thoroughly incorporated.

Spoon batter into prepared pan, smoothing top as much as possible.

Bake in preheated oven for 35 – 40 minutes, rotating pan halfway through. Bread is done with top is golden brown and tester inserted into the center comes out clean.

Remove from oven and allow bread to cool on wire rack in pan for 10 – 15 minutes before running a knife around the edge of the pan and removing bread to cool completely.

Slice and enjoy!

Bread can be stored wrapped in foil for 3 days. 

*if you don't have Greek yogurt, regular yogurt or even milk would be a fine substitute. I recommend cutting the last 1/3 cup though, as the dough may become too wet and not rise properly. 

Carbo-loading at its finest!