Rosemary Walnut Bread

Total Time

Prep: 25 min. + rising Bake: 20 min.


1 loaf (9 pieces)

Updated: Nov. 27, 2022
I received 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
Rosemary Walnut Bread Recipe photo by Taste of Home


  • 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 1-3/4 cups all-purpose flour
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/3 cup finely chopped walnuts


  1. 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, 15 minutes. Add honey, oil, rosemary, salt and 3/4 cup all-purpose flour; beat on medium speed until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough.
  2. Turn dough onto a floured surface; knead until smooth and elastic, 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 45 minutes.
  3. 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 kitchen towel; let rise in a warm place until almost doubled, about 30 minutes.
  4. Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.

Nutrition Facts

1 piece: 145 calories, 4g fat (0 saturated fat), 0 cholesterol, 132mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 4g protein.