Country-style Walnut and Rosemary Bread

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.

• Ready In: 1 hr 10 mins
• Yields: 1 loaf

Ingredients

• 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

1. 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.
2. In medium bowl, combine all purpose flour with whole wheat flour, rosemary and salt.
3. Stir 1 tblsp oil into yeast mixture.
4. Gradually add flour mixture and beat until incorporated.
5. Mix on medium speed 10 minutes, adding more all purpose flour if dough is sticky.
6. Turn out dough onto floured surface; knead until smooth and elastic, about 3 minutes.
7. Place dough in lightly-oiled large bowl; turn to coat.
8. Cover with plastic, then kitchen towel.
9. Let dough rise in warm, draft-free area until doubled in volume, about 1 ¼ hours.
10. Meanwhile, heat 1 tblsp oil and garlic in small skillet over medium heat for 1 minute; stir in nuts and pepper.
11. Remove from heat; cool.
12. Discard garlic.
13. Preheat oven to 375F.
14. Punch dough down; let rest 10 minutes.
15. Roll out dough to 12 inch diameter round.
16. Spread walnut mixture over.
17. Fold dough over walnut mixture; knead 3 minutes to distribute walnuts evenly.
18. Form dough into ball.
19. Place smooth side up on heavy, large baking sheet.
20. Cover with towel; let rise in warm, draft-free area until almost doubled, about 35 minutes.
21. Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes.
22. Cool on rack.