Feel like trying a new bread with hearty flavor? This loaf combines the earthy flavor of walnuts and rosemary with spicy taste of garlic and black pepper. Try serving this for a dinner accompaniment.
Farmhouse Walnut Rosemary BreadCourse: Sides
2 cups of warm water
2 envelopes of dry yeast (5 teaspoons)
1 tablespoon of sugar
2 cups of all-purpose flour
2 cups of whole-wheat flour
2 tablespoons vital wheat gluten
1 tablespoon of fresh chopped rosemary
1 1/2 teaspoon of salt
2 tablespoons of olive oil, divided
2 teaspoons crushed garlic
1/2 cup of coarsely chopped walnuts
1 teaspoon of pepper
- In a small bowl, combine warm water, yeast, and sugar. Set aside.
- In a large bowl, combine flours, rosemary, and salt. Add yeast liquid and 1 teaspoon of olive oil.
- Mix well and knead for five minutes, adding more flour as needed to form a smooth ball.
- Place in a greased bowl and let dough rise until double, about an hour.
- Meanwhile, heat 1 tablespoon of olive oil and crushed garlic in a small skillet, stirring until garlic begins to turn golden.
- Add walnuts and black pepper and stir to combine. Remove quickly from heat to avoid garlic turning black.
- Punch down risen dough and roll out on a lightly floured surface into a rectangle.
- Spread with the garlic walnut mixture and roll up the dough to form a loaf.
- Place loaf into bread loaf pan, cover, and let rise for about 40 minutes, until doubled in size.
- Preheat oven to 350 degrees. Bake in oven for about 30 minutes, until bread sounds hollow when lightly tapped.