Summary

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

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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.