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1
Mix 2 cups warm water and yeast in large bowl of electric mixer fitted with dough hook; let stand until yeast dissolves, about 5 minutes.
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2
In medium bowl, combine all purpose flour with whole wheat flour, rosemary and salt.
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3
Stir 1 tblsp oil into yeast mixture.
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4
Gradually add flour mixture and beat until incorporated.
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5
Mix on medium speed 10 minutes, adding more all purpose flour if dough is sticky.
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6
Turn out dough onto floured surface; knead until smooth and elastic, about 3 minutes.
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7
Place dough in lightly-oiled large bowl; turn to coat.
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8
Cover with plastic, then kitchen towel.
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9
Let dough rise in warm, draft-free area until doubled in volume, about 1 1/4 hours.
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10
Meanwhile, heat 1 tblsp oil and garlic in small skillet over medium heat for 1 minute; stir in nuts and pepper.
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11
Remove from heat; cool.
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12
Discard garlic.
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13
Preheat oven to 375F.
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14
Punch dough down; let rest 10 minutes.
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15
Roll out dough to 12 inch diameter round.
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16
Spread walnut mixture over.
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17
Fold dough over walnut mixture; knead 3 minutes to distribute walnuts evenly.
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18
Form dough into ball.
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19
Place smooth side up on heavy, large baking sheet.
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20
Cover with towel; let rise in warm, draft-free area until almost doubled, about 35 minutes.
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21
Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes.
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22
Cool on rack.
