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
Course: Sides40
minutesIngredients
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.
Do you have to add the wheat gluten?
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