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."
Country-style Walnut and Rosemary Bread created by Galley Wench
Ready In:
1hr 10mins
1 loaf




  • 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.

Join The Conversation

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  1. 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. Galley Wench
    Country-style Walnut and Rosemary Bread Created by Galley Wench
  3. Galley Wench
    Country-style Walnut and Rosemary Bread Created by Galley Wench
  4. Galley Wench
    Country-style Walnut and Rosemary Bread Created by Galley Wench
  5. Galley Wench
    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!


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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