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🍽️ Crunchy Walnut Rosemary Bread

174 kcal · 30 min · 4 servings

Ingredients

• 500 g wheat wholemeal flour
• 1 packet dry yeast
• 10 g whole cane sugar (1 tsp)
• 2 sprigs rosemary
• 150 g walnut kernels
• 2 tbsp honey
• 1 tsp salt
• pepper
• 50 ml milk (1.5% fat)
• 50 ml olive oil

Instructions

1. 1. Mix the flour, yeast, and sugar in a large mixing bowl.
2. 2. Add 250 ml of lukewarm water and mix with the dough hooks of a hand mixer until a firm dough ball forms.
3. 3. Cover the bowl and let the dough rise in a warm place for about 30 minutes.
4. 4. Rinse the rosemary sprigs and shake them dry.
5. 5. Pluck the rosemary needles from the stems and chop them finely.
6. 6. Toast the walnuts briefly in a coated frying pan.
7. 7. Add the honey and chopped rosemary to the nuts and warm the mixture slightly.
8. 8. Season the nut-honey mixture with salt and pepper.
9. 9. Remove the pan from the heat and transfer the nut mixture to a plate.
10. 10. Heat the milk until it is lukewarm.
11. 11. Add the oil and the lukewarm milk to the dough and mix everything well.
12. 12. Knead the prepared nut-honey mixture into the dough until it is fully incorporated.
13. 13. Continue kneading the dough until it is shiny and smooth.
14. 14. Shape the dough into an oblong loaf.
15. 15. Place the loaf on a baking sheet lined with baking paper.
16. 16. Cover the bread and let it rise again in a warm place for about 20 minutes.
17. 17. Preheat the oven to 220 °C (conventional: 200 °C, gas: setting 3–4).
18. 18. Bake the bread on the middle rack for about 40 minutes.

Nutrition per serving

• kcal: 174
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 19 g