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It’s Tea Time with Lavender Mint Bread

Posted on June 18th, 2012  |  4 Comments

Let’s pretend we’re all sophisticated and are on our way to a tea party. With a driver of course, Downton Abbey style.

Wait, back up, first off, we’re British. Okay, so now, we’re all at a tea party, with our fancy get-ups, white gloves and impeccable posture.

The maids serve us breakfast tea, with lemon and milk, in the most beautiful authentic china you’ve ever seen.

THEN, comes the bread.

Perfuming with lavender and biting with mint, this 100% whole wheat bread is the talk of the town.

Splendid on its own, but FREAKIN-OVER-THE-TOP delicious with a small swipe of grass-fed butter…. dare I say, this is the most surprisingly moist, intriguingly addicting bread I’ve made to date.

Both a problem and a blessing, but will definitely make me a hit at the next tea party I’ll never go to.

Bring this to a pot luck, serve with room temperature butter. Don’t plan for leftovers.


Have you ever cooked with lavender or mint? I just started and am loving it, obviously!

Ever heard of coconut palm sugar? I recently bought it after reading about it here and seeing recipes here, and am totally loving this low glycemic index sweetness!

Secretly Whole Wheat Lavender Mint Bread

by The Talking Kitchen

Prep Time: 10 minutes

Cook Time: 40 minutes


Ingredients (2 small loafs, or 1 regular lo)

Dry Ingredients

  • 2 c. whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 full tsp each fresh chopped lavender and mint (I had chocolate mint, but any kind would do)

Wet Ingredients

  • 1/4 c. butter, room temperature (preferably grass-fed, Trader Joe’s has a great one!)
  • 1/2 c. raw sugar
  • 1 Tbsp brown sugar (or just add more raw sugar)
  • 1/4 c. coconut palm sugar (liquid- though I think the measurements are the same for the dry, not 100% though, don’t think it will matter much.) {substitute: 1/4 c. raw sugar}
  • 1 egg
  • 1/4 c. low-fat sour cream
  • 1/2 c. low-fat yogurt
  • 1 tsp vanilla extract, the good kind (per Ina)


Preheat oven to 375 °

Grease bread pans.

In one bowl sift the dry ingredients together, except for the mint and lavender. Stir in the herbs with a whisk.

In another bowl mix the wet ingredients, creaming together the butter and sugars first. Then, add the yogurt, sour cream and extract, and mix. Last, add the egg and mix until incorporated.

Add the dry ingredients to the wet in parts, about 1/2 c. at a time, until combined. Be careful not to over-mix.

Evenly distribute between the loaf pans

Bake until golden, about 40 mins.

Check doneness with a sharp utensil, like a toothpick.

Let cool on an iron rack for about 10 minutes and then remove from pan and let cool completely.


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4 Responses

  1. myfudo says:

    I have just made white chocolate bars with peppermint. And the whole household enjoyed every piece. I am still in the mood for mint…so perfect for summer. I will definitely try this recipe. Amazing combo!

  2. Dana says:

    la la lovely job my friend! this is going on my summer foods bucket list : )

  3. Danielle says:

    I was looking for a way to use my own lavender and peppermint from my herb garden, so I tried this recipe tonight. I didn’t have any wheat flower on hand, so I used 1c. white bread flour and 1c. all purpose flour, regular white sugar, full-fat sour cream and full-fat vanilla greek yogurt. I also added just a splash of lemon to it also. My dough came out very dense and thick, so I kind of had to press it into the bottoms of the pans. Despite all the substitutions and the thick dough, the bread came out great! Thanks :)

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