Rosemary Walnut Bread – a delicious recipe with active dry yeast, warm water, whole wheat flour, flour, honey, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small bowl, dissolve yeast in warm water. In a large bowl, mix whole wheat flour and 1/4 cup all-purpose flour; stir in yeast mixture. Let stand, covered, 15 minutes. Add honey, oil, rosemary, salt and 3/4 cup all-purpose flour; beat on medium speed until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough.
2
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
3
Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. rope. Place ropes on a greased
4
and braid. Pinch ends to seal; tuck under. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes.
5
Preheat oven to 375u00b0. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
269
kcal
Calories
12
g
Fat
37
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/4 teaspoons active dry yeast, 1/2 cup warm water (110u00b0 to 115u00b0), 1/4 cup whole wheat flour, 1-1/2 to 1-3/4 cups all-purpose flour, and more.
Yes, Rosemary Walnut Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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