Country Style Walnut And Rosemary Bread Recipe

How to Make Country Style Walnut And Rosemary Bread

1. In a large bowl of an electric mixer fitted with a dough hook, combine 2 cups warm water and 1 teaspoon active dry yeast.
2. Let stand until the yeast dissolves, about 5 minutes.
3. 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.
4. Stir 1 tablespoon olive oil into the yeast mixture.
5. Gradually add the flour mixture to the yeast mixture and beat until just combined.
6. Mix on medium speed for 10 minutes, adding more all-purpose flour, 1 tablespoon at a time, if the dough is too sticky.
7. Turn the dough out onto a lightly floured surface.
8. Knead until smooth and elastic, about 3 minutes.
9. Place the dough in a lightly oiled large bowl, turning to coat.
10. Cover with plastic wrap, then a kitchen towel.
11. Let the dough rise in a warm, draft-free area until doubled in volume, about 1 hour.
12. Meanwhile, heat 1 tablespoon olive oil and 2 cloves minced garlic in a small skillet over medium heat for 1 minute.
13. Stir in ½ cup walnuts and ¼ teaspoon black pepper.
14. Remove from heat and let cool completely. Discard the garlic.
15. Preheat oven to 375°F (190°C).
16. Punch down the dough.
17. Let rest for 10 minutes.
18. Roll out the dough into a 12-inch diameter round.
19. Spread the walnut mixture evenly over the dough.
20. Fold the dough over the walnut mixture.
21. Knead for 3 minutes to distribute the walnuts evenly.
22. Form the dough into a ball.
23. Place the dough, smooth side up, on a heavy, large baking sheet.
24. Cover with a towel.
25. Let rise in a warm, draft-free area until almost doubled, about 35 minutes.
26. Bake until the bread is golden brown and sounds hollow when tapped on the bottom, about 45 minutes.
27. Cool on a wire rack before slicing and serving.