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
Walnut Bread with Rosemary
Walnut Bread with Rosemary

Instructions

  1. 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.
  2. Rinse rosemary, shake dry, pluck needles and chop.
  3. 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.
  4. 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.
  5. 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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