Country Style Walnut and Rosemary Bread
Transform your kitchen into a rustic retreat with this Country Style Walnut and Rosemary Bread—a hearty, aromatic loaf perfect for any occasion. This artisanal recipe marries the earthy crunch of walnuts with the piney freshness of finely chopped rosemary, creating a flavor-packed bread that’s both fragrant and wholesome. Made with simple pantry staples like all-purpose flour, olive oil, and active dry yeast, this loaf achieves bakery-quality results with minimal effort. The dough is kneaded to perfection, then twice-risen for a beautifully soft interior and crisp golden crust. Whether served as an accompaniment to soups and stews, toasted for breakfast, or enjoyed on its own, this rustic bread promises rich, nutty flavor in every bite. Perfect for seasoned bakers and beginners, this recipe is your gateway to mastering homemade artisan bread.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 milliliters Warm water
- 7 grams Active dry yeast
- 10 grams Salt
- 10 grams Sugar
- 30 milliliters Olive oil
- 15 grams Fresh rosemary, finely chopped
- 100 grams Walnuts, roughly chopped
Instructions
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Mix in the chopped rosemary and walnuts.
Create a well in the center of the flour mixture and pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour, one tablespoon at a time.
Shape the dough into a ball and place it in a large, lightly oiled bowl. Cover with a clean, damp kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or dust it lightly with flour.
Once the dough has risen, punch it down and turn it out onto a floured surface. Shape it into a round loaf or a baguette, depending on preference.
Transfer the shaped dough to the prepared baking sheet. Using a sharp knife, score the top of the bread with a few slashes to allow steam to escape while baking.
Cover the dough loosely with plastic wrap or a towel and allow it to rest for 20-30 minutes for a second rise.
Bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3948 mg | 172% | |
| Total Carbohydrate | 410.2 g | 149% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 14.4 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1109 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
