Tuesday, August 31, 2010

Walnut Bread with Dry Apricots and Rosemary


4 cups whole wheat flour

2 tbls dry yeast
1/2 tsp salt
2 tbls brown sugar
1 tbls rosemary chopped
2 tbls olive oil
2 cups water
½ cup dry apricots, chopped
½ cup walnuts, chopped

In a large bowl combine all ingredients except apricots and walnuts. Mix with a wooden spoon, adding water gradually. Mix in chopped apricots and walnuts. Cover dough with plastic wrap and allow to rest at warm place for an hour.
Preheat the oven at 350 F. Roll the dough to a floured surface until covered in flour from each side. Put the dough into a greased and floured loaf pan. Cover with kitchen cloth and let it rise for 15 more minutes at warm place.
Bake at 350 F for 50 minutes.
It’s delicious served warm with butter. You can also slice it, freeze it and toast it for your breakfast.

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