Walnut bread with rosemary

Ingredients for 1 servings:

• 500 g wheat flour (wholemeal)
• 1 bag(s) of dry yeast
• 1 tsp cane sugar
• 2 sprigs rosemary
• 150 g walnuts
• 2 tbsp honey
• 1 tsp salt
• some pepper
• 50 ml milk
• 50 ml olive oil
• 250 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Mix the flour, yeast, and sugar in a mixing bowl. Stir in the water using the dough hook of a hand mixer until a smooth ball of dough forms. Cover and let rise in a warm place for about 30 minutes. Rinse the rosemary, shake dry, remove the needles, and chop them. Briefly roast the walnuts in a non-stick pan. Mix in the honey and rosemary and warm through. Season with salt and pepper and place on a plate. Heat the milk to lukewarm, then stir into the dough with the oil. Knead in the nut and honey mixture until everything is combined and the ball of dough is shiny and smooth. Shape the dough into an oblong loaf and place it on a baking tray lined with baking paper. Cover and let rise in a warm place for about 20 minutes. Bake in a preheated oven at 220°C (fan: 200°C, gas mark 3-4) on the middle rack for about 40 minutes.