Farmhouse Walnut Rosemary Bread

by | Jul 24, 2020 | Breads | 2 comments

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 Bread

Recipe by Ann McCormick, Herb 'n CowgirlCourse: Sides
Cooking time

40

minutes

Ingredients

  • 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

How to Make It

  • 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.

2 Comments

  1. Judy

    Do you have to add the wheat gluten?

    Reply
    • Ann

      Judy, wheat gluten is not necessary BUT with heavier breads it will help the bread to rise and give it a better texture. It’s not too expensive and you generally use only 1-2 tablespoons per loaf. Shop around and find some to try in the new year. – Ann

      Reply

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