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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.


  • 1-1/4 teaspoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/4 cup whole wheat flour
  • 1-1/2 to 2 cups 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 small bowl, dissolve yeast in warm water. In a large bowl, mix
  • whole wheat flour and 1/4 cup all-purpose flour; stir in yeast
  • mixture. Let stand, covered, 45 minutes. Add walnuts, honey, oil,
  • rosemary, salt and 3/4 cup all-purpose flour; beat on medium speed
  • until smooth. Stir in enough remaining all-purpose flour to form a
  • soft dough (dough will be sticky).
  • Turn dough 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 with plastic wrap and let rise in a warm place until
  • doubled, about 1 hour.
  • Punch down dough. Turn onto a lightly floured surface; divide into
  • thirds. Roll each into a 12-in. rope. Place ropes on a greased
  • baking sheet and braid. Pinch ends to seal; tuck under. Cover with a

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Rosemary Walnut Bread (continued)

Directions (continued)

  • kitchen towel; let rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 375°. Bake 20-25 minutes or until golden brown.
  • Remove from pan to a wire rack 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.