Walnut Bread
Walnut Bread - Rosemary, walnuts and olive oil make this moist bread a delicacy
Healthy, because
Even smarter
Nutritional values
Here you get more than just bread - packed with wheat, nuts, honey, and olive oil, each slice is a real powerhouse. Oil and walnuts provide essential unsaturated fatty acids and vitamin E, the whole wheat flour contains B vitamins and digestive fiber.
Spread the walnut bread slices generously with lean curd cheese, which you can garnish with apple or pear pieces. With this extra portion of protein, the walnut bread becomes a complete meal.
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 145 mg | (4 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 lb Whole wheat flour
- 1 pinch Dry yeast
- 1 tsp Raw cane sugar (about 10 grams)
- 2 sprigs rosemary
- 5 ozs Walnut
- 2 Tbsps honey
- 1 tsp salt
- peppers
- 3 Tbsps
- 3 Tbsps olive oil
Kitchen utensils
Preparation steps
Mix together the flour, yeast and sugar in a mixing bowl.
Add 1 cup lukewarm water to the bowl and mix with the dough hook of the hand mixer until a smooth dough is formed. Cover and let rise about 30 minutes in a warm place.
Meanwhile, rinse the rosemary, shake dry, pluck the needles and finely chop.
Toast the walnuts briefly in a dry non-stick pan. Add the honey and rosemary and heat, stirring, until honey dissolves and walnuts are coated. Season with salt and pepper and place on a plate.
Heat the milk in a small pot until lukewarm, then stir milk and the oil into the dough. Add the honey-nut mixture and knead until combined and dough is shiny and smooth.
Shape dough into an oblong loaf shape and place on a parchment-lined baking sheet. Cover and let rise about 20 minutes in a warm place. Bake on the middle rack of preheated oven at 425°F/convection 400°F) until golden brown on top and firm to the touch, about 40 minutes.
