Walnut and Rosemary Bread
A rustic whole-wheat loaf kneaded with garlic-fried walnuts and rosemary, baked until golden and hollow-sounding.
Ingredients
| 30 g | fresh yeast | |
| 1 tsp | 5 ml | sugar |
| 325 ml | lukewarm water | |
| 300 g | all-purpose flour | |
| 450 g | whole-wheat flour | |
| 1 tbsp | 15 ml | chopped fresh rosemary (or 1 tsp dried) |
| 1-2 tsp | 5–10 ml | salt |
| 2 tbsp | 30 ml | olive oil |
| 1 clove | garlic | |
| 60 g | walnuts | |
| 1/2 tsp | 2.5 ml | ground black pepper |
Instructions
Stir together the yeast, sugar and part of the water and leave to stand for 10 minutes. Pour both kinds of flour, the rosemary and the salt into a large bowl. Stir the dissolved yeast with half of the olive oil and add it to the flour. Knead a dough. Meanwhile, fry the garlic (finely chopped) in the remaining olive oil in a small pan over medium-high heat. Add the walnuts, the rosemary and the black pepper and stir. Remove from the heat and leave to cool. Once the dough has risen (about 1 1/2 hours), turn it out onto a floured work surface. Shape it into a flat round loaf about 30 cm in diameter. Sprinkle over the walnut mixture and fold the dough over it. Knead for 3 minutes so that the walnuts are distributed everywhere. Shape the dough into a ball and transfer it to a buttered baking tray. Cover with a cloth and leave to rise for about 30 minutes. Preheat the oven to 190°C. Bake for about 45 minutes, until the bread turns golden-brown and sounds hollow when tapped on the bottom.