Country Style Walnut and Rosemary Bread
A homemade bread recipe for Country Style Walnut and Rosemary Bread.
Ingredients
- 2 cups warm water
- 2 envelopes dry yeast
- 2 cups all purpose flour or more
- 2 cups whole wheat flour
- 1 tbsp. fresh chopped or 1 tsp dried rosemary
- 1 1/2 tsp. salt
- 2 tbsp. olive oil
- 1 clove garlic, crushed
- 1/2 cup coarsely chopped walnuts
- 1/2 tsp. ground black pepper
Instructions
- 1
Mix 2 cups warm water and yeast in a large bowl of an electric mixer fitted with a dough hook, let stand until yeast dissolves, about 5 minutes.
- 2
In a medium bowl combine 2 cups all purpose flour, whole wheat flour, rosemary and salt.
- 3
Stir 1 tbsp oil into yeast mixture. Gradually add flour mixture and beat until incorporated.
- 4
Mix on medium speed 10 minutes, adding more all pupose flour if dough is sticky.
- 5
Turn out dough onto floured surface, knead until smooth and elastic, about 3 minutes.
- 6
Place dough in lightly oiled large bowl, turn to coat. Cover with plastic, then kitchen towel. Let dough rise in a warm draft−free area until doubled in volume, about 75 minutes.
- 7
Meanwhile, heat 1 tbsp oil and garlic in small skillet over medium heat 1 minutes, stir in nuts and pepper. Remove from heat, cool. Discard garlic.
- 8
Preheat oven to 375F. Punch down dough. Let rest 10 minutes.
- 9
Turn out dough onto floured surface. Roll out dough to a 12" diameter round. Spread walnut mixture over.
- 10
Fold dough over walnut mixture, knead 3 minutes to distribute walnuts evenly. Form dough into ball.
- 11
Place smooth side up on heavy large baking sheet. Cover with towel. Let rise in warm draft−free area until almost doubled, about 35 minutes.
- 12
Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes.
- 13
Cool on rack. Can be made up to 2 weeks ahead. Wrap tightly and freeze.