Prep 25 mins
Cook 45 mins
If you're into making your own bread, try this peasant-type loaf that is very well-suited with Mediterranean meals. A Richard Sax and Marie Simmons recipe. Rising times are not included.
- 2 cups warm water (105F to 115F)
- 2 envelopes dry yeast
- 2 cups all-purpose flour (or more)
- 2 cups whole wheat flour
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crumbled
- 1 1⁄2 teaspoons salt
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 1⁄2 cup coarsely chopped walnuts
- 1⁄2 teaspoon ground black pepper
- Mix 2 cups warm water and yeast in large bowl of electric mixer fitted with dough hook; let stand until yeast dissolves, about 5 minutes.
- In medium bowl, combine all purpose flour with whole wheat flour, rosemary and salt.
- Stir 1 tblsp oil into yeast mixture.
- Gradually add flour mixture and beat until incorporated.
- Mix on medium speed 10 minutes, adding more all purpose flour if dough is sticky.
- Turn out dough onto floured surface; knead until smooth and elastic, about 3 minutes.
- Place dough in lightly-oiled large bowl; turn to coat.
- Cover with plastic, then kitchen towel.
- Let dough rise in warm, draft-free area until doubled in volume, about 1 ¼ hours.
- Meanwhile, heat 1 tblsp oil and garlic in small skillet over medium heat for 1 minute; stir in nuts and pepper.
- Remove from heat; cool.
- Discard garlic.
- Preheat oven to 375F.
- Punch dough down; let rest 10 minutes.
- Roll out dough to 12 inch diameter round.
- Spread walnut mixture over.
- Fold dough over walnut mixture; knead 3 minutes to distribute walnuts evenly.
- Form dough into ball.
- Place smooth side up on heavy, large baking sheet.
- Cover with towel; let rise in warm, draft-free area until almost doubled, about 35 minutes.
- Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes.
- Cool on rack.
I made this a little differently because I was in a hurry--proofed the yeast for a couple of minutes in the mixing bowl, then added flour, then added all the other ingredients while the mixer was running. It still turned out great--nice and chewy.
Great recipe. I did make a small change, well actually it was pretty major; I converted the recipe to sourdough so I could use my sourdough starter. It was a two day process, but well worth it! To replace the yeast, a sponge of my barm (starter), flour and water was made the night before. Did not have fresh rosemary so used dried, which was ok, but I'm sure the fresh would have been better! With the addition of the sourdough sponge, the recipe made two round loaves; baked one last night and put the other in the refridge to bake today. Thanks Evelyn for a great recipe!
Evelyn, this was a really fabulous tasting loaf of bread, and I imagine that it would have been 10x better with fresh rosemary. Now, I wanna warn everyone. DON'T MAKE THIS IN THE ABM ON A 2lb LOAF! I compared this recipe to ones in my bread machine book and decided that it must be 2 lbs based on the quantities of yeast, four, and water. However, as I was watching it rise, I realized that it was going to hit the top of bread maker. It did, and it fell. It still came out came out moist and delicious though, and I hope to try this again after ZWT by using the dough setting and baking it in the oven. Thanks Evelyn!