Zutaten für Country Style Walnut And Rosemary Bread
- 2 cups warm water
- 1 teaspoon active dry yeast
- 3 to 3 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons chopped fresh rosemary
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1/2 cup walnuts
- 1/4 teaspoon black pepper
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Zubereitung von Country Style Walnut And Rosemary Bread
- In a large bowl of an electric mixer fitted with a dough hook, combine 2 cups warm water and 1 teaspoon active dry yeast.
- Let stand until the yeast dissolves, about 5 minutes.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 cup whole wheat flour, 2 tablespoons chopped fresh rosemary, and 1 ½ teaspoons salt.
- Stir 1 tablespoon olive oil into the yeast mixture.
- Gradually add the flour mixture to the yeast mixture and beat until just combined.
- Mix on medium speed for 10 minutes, adding more all-purpose flour, 1 tablespoon at a time, if the dough is too sticky.
- Turn the dough out onto a lightly floured surface.
- Knead until smooth and elastic, about 3 minutes.
- Place the dough in a lightly oiled large bowl, turning to coat.
- Cover with plastic wrap, then a kitchen towel.
- Let the dough rise in a warm, draft-free area until doubled in volume, about 1 hour.
- Meanwhile, heat 1 tablespoon olive oil and 2 cloves minced garlic in a small skillet over medium heat for 1 minute.
- Stir in ½ cup walnuts and ¼ teaspoon black pepper.
- Remove from heat and let cool completely. Discard the garlic.
- Preheat oven to 375°F (190°C).
- Punch down the dough.
- Let rest for 10 minutes.
- Roll out the dough into a 12-inch diameter round.
- Spread the walnut mixture evenly over the dough.
- Fold the dough over the walnut mixture.
- Knead for 3 minutes to distribute the walnuts evenly.
- Form the dough into a ball.
- Place the dough, smooth side up, on a heavy, large baking sheet.
- Cover with a towel.
- Let rise in a warm, draft-free area until almost doubled, about 35 minutes.
- Bake until the bread is golden brown and sounds hollow when tapped on the bottom, about 45 minutes.
- Cool on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
146 g
Sugar
12g
Fat
43g
Carbs
126g
