Country-style Walnut and Rosemary Bread

Recipe by evelynathens
READY IN: 1hr 10mins
YIELD: 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.