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Rosemary Walnut Bread

 Rosemary Walnut Bread
I receive this recipe from a friend who was moving into a new apartment. To celebrate, she made this bread to share and now it is served at many of my family functions.—Robin Haas, Cranston, Rhode Island
9 ServingsPrep: 45 min. + rising Bake: 20 min. + cooling


  • 1-1/4 teaspoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/4 cup King Arthur Premium 100% Whole Wheat Flour
  • 1-1/2 to 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup finely chopped walnuts
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon salt


  • In a large bowl, dissolve yeast in warm water. Stir in whole wheat
  • flour and 1/4 cup white flour. Cover and let stand for 45 minutes.
  • Add the walnuts, honey, oil, rosemary, salt and 3/4 cup white flour.
  • Beat until smooth. Stir in enough remaining flour to form a soft
  • dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide dough
  • into thirds. Shape each into a 12-in. rope. Place ropes on a greased

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Rosemary Walnut Bread (continued)

Directions (continued)

  • baking sheet and braid; pinch ends to seal and tuck under. Cover and
  • let rise until doubled, about 1 hour.
  • Bake at 375° for 20-25 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Yield: 1 loaf (9 slices).
Nutritional Facts: 1 slice equals 145 calories, 4 g fat (trace saturated fat), 0 cholesterol, 132 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.