Bread with walnuts and rosemary

Submitted by enr on 25 Feb 2012
30 g fresh yeast
1 tsp sugar
325 ml lukewarm water
300 g usually flour
450 g wholemeal flour
1 tbsp chopped fresh rosemary or 1 tsp dried
1-2 tsp salt
2 tbsp olive oil
1 clove garlic
60 g walnuts
1/2 tsp ground black pepper
Bread with walnuts and rosemary
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Yeast, sugar and part of the water is stirred and allowed to stand for 10 minutes. Pour two types of flour, rosemary and salt in large bowl. Soluble yeast is mixed with half the oil and added to the flour. Knead dough. Meanwhile, fry the garlic (finely chopped) in the remaining olive oil in a small skillet over medium heat. Add the walnuts, rosemary and pepper and stir. Remove from heat and allow to cool. Once the dough has risen disc (about 1 and 1/2 hours) is transferred onto floured counter. Formed on pita with diameter 30 cm. Dusted with the mixture of walnuts and the dough is folded over them. Kneaded for 3 minutes to distribute the walnuts everywhere. The dough is shaped into a ball and transfer to a pan greased with butter. Cover with a cloth and leave to rise for about 30 minutes. The oven was preheated to 190C. Bake about 45 minutes until the bread becomes golden brown and begin to sound hollow when tapped underneath.
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25 Feb 2012
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