Walnut Rosemary Bread

Hello Friends!

I hope you are all doing well. One afternoon I impulsively thought: Since I’m mostly unhappy with the store-bought bread, or bread from bakeries, (Even though Germany is known for its fantastic bread) I’m going to bake my own. With no bread baking experience I looked up a recipe and made my kitchen into a mess. But it was all worth it! It was fantastic! Not only did my small apartment smell deliciously like a bakery, I also felt like: If I can bake my own bread, I can take on the word! From then on, I became obsessed with baking bread! Now I have tweaked the recipe of my very first bread to make it even better! I highly recommend baking this bread, It is very simple and delicious!

You can easily adapt the amount of rosemary and walnut to your own liking. I love the taste of rosemary so I added quite a lot. However if you prefer more of a neutral taste, add less, or eliminate the rosemary completely. Also if you don’t wish to use rye flour, replace it with white flour.

Ingredients

125g rye flour
375g strong white flour and extra for kneading
2 tsp salt
1 tsp sugar
7g fast action yeast
4 tsp olive oil
300ml warm water
200g crushed walnuts
2 tbsp rosemary

Instructions

Mix the flour, salt, sugar and yeast in a large bowl. Make a well in the middle and pour in the oil and 300ml of warm water and start kneading. If the dough seems to stif, aff 1-2 tbsp of water.
Once a dough has formed, place it onto a lightly floured surface. Knead for 10-15min, working in as much flour as possible.
When a smooth and elastic dough has formed, place it in a lightly oiled bowl and cover it with a damp kitchen towel for 2 hours or until the dough has doubled in size.
Punch down the dough and add the rosemary and walnuts and knead until evenly distributed.
Mould it into the desired shape and place it on a lined baking tray for a nother hour or until doubled in size.
Preaheat the oven to 200°c fan. Dust the loaf with flour and cut diagonal slashes into the top, or some other fancy design.
Bake for 25-30min until golden brown. The loaf should sound hollow, when tapped on the bottom. Let it cool on a rack before serving.