Walnut Rosemary Bread

Walnut Rosemary Bread

Ingredients – makes 2 loaves:

325 grams bread flour
200 ml water
25 ml olive oil, extra virgin
16 grams dry yeast
30 grams chopped walnuts
2 – 3 teaspoons dried rosemary
sea salt & green and pink pepper


Knead all the ingredients together, let the dough rise for 2 hours and knead it through again; or put all the ingredients into a bread maker (setting artisan bread) for the knead, rise and knead, rise cycle.

Take the dough and put it in a lightly oiled bowl and (covered with plastic foil) let it rise in a warm place for another 10 – 12 hours.

Make 2 loaves (round or baguette shaped – slash the top, if desired) and bake in the oven with a bowl of water at 220 degrees Celsius for 35 – 40 minutes until the crust is crisp and golden. Let the breads cool down a bit and serve with fresh slightly salted butter, olive oil for dipping or cheese and cold cuts.


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