|1.5 cups / 375 ml||all-purpose flour|
|1/5 cups / 375 ml||whole wheat flour|
|1 tsp / 5 ml||coarse sea salt|
|5 tsp / 25 ml||baking powder|
|3 tbsp / 50 ml||granulated sugar|
|1 tbsp / 15 ml||dried rosemary|
|1||12 ounce / 375 ml can of beer|
|1 tbsp / 15 ml||olive oil|
|1/4 tsp / 1 ml||coarse sea salt|
Preheat oven to 375°F (190°C).
Grease and flour a 9 x 5 inch (2 L) loaf pan.
In a large mixing bowl, combine all-purpose flour, whole-wheat flour, salt, baking powder, sugar and dried rosemary. Add beer, and quickly mix until combined and all of flour is absorbed.
Add batter to prepared loaf pan; drizzle with olive oil and sprinkle with sea salt.
Bake for 45 minutes or until bread is cooked through (when a knife inserted in the centre comes out clean).
Let the bread cool for at least 15 minutes before serving.
Per ¾-inch (2 cm) slice: 194 cal, 5 g pro, 2 g total fat (0 g saturated fat), 37 g carb, 3 g fibre, 0 mg chol, 497 mg sodium
Source: Leslie Beck's Healthy Kitchen