Recipe by evelyn/athens
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.
Top Review by kbmidura
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.
- 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
Directions See How It's Made
- 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.