Lemon, Rosemary and Garlic Loaf

This loaf is pretty special, with its delicate garlic and rosemary hint of flavour and zesty lemon burst! Best served warm with a slathering of butter or ghee, you definitely won’t stop at only one slice…Β Β 

Lemon, Rosemary and Garlic Loaf

Dee's Home Kitchen
A medium-density bread loaf with a gorgeous lemony zing!
Course lunch


  • 1 cup plain flour
  • 1 cup wholemeal spelt flour
  • 1 cup potato grated
  • 1/2 cup parmesan cheese grated
  • 2 tsp baking powder
  • 2 sprigs rosemary finely chopped
  • 2 lemons zest and juice
  • 1 cup milk
  • 1 tbsp olive oil
  • 1 clove garlic crushed


  • Preheat over to 180 degrees celsius.
  • Line a loaf tin with baking paper.
  • In a large mixing bowl, add plain and wholemeal flour, potato, parmesan cheese, baking powder, lemon zest and rosemary.
  • Stir to combine ingredients. Make a well in the centre of the mixture.
  • In a seperate bowl, mix to combine the milk, olive oil, lemon juice and garlic.
  • Add the milk mixture to the flour mixture and mix gently until combined to form a soft dough.
  • Bake for approximately 55-60 minutes until golden brown. (Test to see if cooked through by inserting a wooden skewer into the centre - it should come out clean).
  • Serve warm with a generous helping of butter or ghee for maximum deliciousness!
Keyword bread