Rosemary-Walnut Bread

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More bread! I made this one with part white flour and part whole wheat. I suspect that the all-purpose flour I usually buy is a little bit soft for bread, so I’ve been using King Arthur Bread Flour, which I really like. For whole wheat, I’ve tried both Arrowhead Mills and King Arthur White Wheat. The White Wheat is supposed to be more like white flour, but with the nutrition of whole. It’s lighter in color than the Arrowhead Mills, but I haven’t noticed a big difference otherwise.
Out of the handful of bread recipes I’ve made lately, this has been my favorite. This is a perfect bread to serve with pasta or risotto.
Update 5/14/2010: I originally left the salt out of this when I wrote it up. The recipe has been corrected. 

Rosemary-Walnut BreadSince this bread uses a combination of white and whole wheat flours, the vital wheat gluten isn’t absolutely necessary. If you omit it, add a couple of extra tablespoons of whole-wheat flour.

1 cup warm water, about 105 F

1-1/2 teaspoons active dry yeast
1 cup all-purpose or bread flour
1/2 cup walnut pieces
2 tablespoons fresh rosemary, chopped
2 tablespoons vital wheat gluten (optional)
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil
1-1/4 cup whole wheat flour
Add water, yeast and all-purpose flour to a medium bowl, or the bowl of a stand mixer equipped with dough hooks. Combine well with a fork, cover, and let stand for 45 minutes to an hour. The mixture will bubble up and expand.
Add walnut pieces, rosemary, vital wheat gluten if using, sugar and olive oil. Whisk ingredients in with a fork. Begin adding the whole-wheat flour. If you plan to knead by hand, use a large wooden spoon to work the flour into the dough. Then, turn the dough out into a large cutting board and knead for 10 minutes. If you are kneading with a stand mixer, start the mixer now, and let it run while you add the flour. You may need to stop the machine once or twice and work some of the flour into the dough with a spoon. Once the flour is incorporated, let the machine knead the dough for 5 minutes.Place the dough into an oiled, medium bowl. Cover and allow the dough to rise at room temperature for an hour, until doubled in size.

Divide dough into two pieces. Shape into ovals and place on an oiled baking sheet. Allow to rise until doubled once more.

Heat oven to 375 F. Bake for 15-20 minutes golden. Rap on the loaf with your knuckles; you’ll know that the bread is done when it makes a hollow sound.

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One Response

  1. I love rosemary in bread. It makes the whole house smell heavenly.

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