Walnut and Rosemary Bread

Walnut and Rosemary Bread - SEAG - Shipley Eco-Action Group
Walnut and Rosemary Bread - SEAG - Shipley Eco-Action Group

Walnut and Rosemary Bread

The walnuts make the bread expensive, but nutritious so ideal as part of a meal and they complement the rosemary so well. This bread will keep fresh for a day, wrapped in paper.
Prep Time 2 hrs
Cook Time 35 mins
Servings 2 loaves


  • large bowl
  • Food mixer if you have one
  • Measuring jug
  • Large baking tray


  • 450 grams strong white bread flour
  • 3 teaspoons easy bake dried yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 200 mls lukewarm water
  • 175 grams chopped walnuts
  • 3 tablespoons chopped fresh rosemary leaves


  • Put the flour, yeast, sugar, salt, olive oil in a bowl and mix together.
  • Add the lukewarm water and bring the ingredients together either with a mixer or by hand to form a dough.
  • Knead the dough (with the mixer or by hand) for up to 10 minutes.
  • Knead in the walnuts and rosemary, and put the dough into a bowl.
  • Cover with a cloth and leave in a warm place until doubled – about 1½ hours
  • Place the dough onto a floured surface and knead for a few minutes. Halve it (or cut into quarters) and shape into rounds. Place these onto the baking trays, spaced out.
  • Cover and leave for 30 minutes to rise.
  • Pre-heat the oven to 230C/210C fan oven/Gas 8.
  • Brush the loaves carefully with olive oil.
  • Bake for 30 – 40 minutes until the loaves sound hollow when tapped on the base.
  • Cool on a wire rack.
Keyword Plant based
Categories: Recipes
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