Walnut Bread with Rosemary
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour (whole rain)
- 1 bag / s dry yeast
- 1 teaspoon cane sugar
- 2 sprigs rosemary
- 150 g walnuts
- 2 tablespoon honey
- 1 teaspoon salt
- some pepper
- 50 ml milk
- 50 ml olive oil
- 250 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Mix the flour, yeast and sugar in a mixing bowl. Stir in the water with the dough hook of the hand mixer until a uniform dough is formed. Cover and let rise in a warm place for about 30 minutes.
- Rinse rosemary, shake dry, pluck needles and chop.
- Briefly toast the walnuts in a non-stick pan. Mix in the honey and rosemary and heat. Season with salt and pepper and place on a plate.
- Heat the milk lukewarm, then stir into the dough with the oil. Knead in the nut-honey mixture until everything has bonded and the dough is shiny and smooth.
- Shape the dough into an elongated loaf of bread and place on a baking sheet lined with baking paper. Cover and let rise in a warm place for about 20 minutes. Bake in the preheated oven at 220 ° C (convection: 200 ° C, gas: level 3-4) on the middle rack for about 40 minutes.
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