Ingredients

The following ingredients have 4 Servings
  • 1 lb Whole wheat flour
  • 1 pinch Dry yeast
  • 1 tsp Raw cane sugar (about 10 grams)
  • 2 sprigs rosemary
  • 5 ozs Walnut
  • 2 Tbsps honey
  • 1 tsp salt
  • peppers
  • 3 Tbsps
  • 3 Tbsps olive oil

Instruction

  • Mix together the flour, yeast and sugar in a mixing bowl.
  • Add 1 cup lukewarm water to the bowl and mix with the dough hook of the hand mixer until a smooth dough is formed. Cover and let rise about 30 minutes in a warm place.
  • Meanwhile, rinse the rosemary, shake dry, pluck the needles and finely chop.
  • Toast the walnuts briefly in a dry non-stick pan. Add the honey and rosemary and heat, stirring, until honey dissolves and walnuts are coated. Season with salt and pepper and place on a plate.
  • Heat the milk in a small pot until lukewarm, then stir milk and the oil into the dough. Add the honey-nut mixture and knead until combined and dough is shiny and smooth.
  • Shape dough into an oblong loaf shape and place on a parchment-lined baking sheet. Cover and let rise about 20 minutes in a warm place. Bake on the middle rack of preheated oven at 425°F/convection 400°F) until golden brown on top and firm to the touch, about 40 minutes.