Rosemary & Walnut Bread

I have made this bread so many times now! It’s a favourite in our house. Everybody loves it! It’s so soft and fresh like the ones you get from the bakery😍 It’s actually pretty easy to make when you’ve got the hang of it. This recipe doesn’t require kneading but instead it uses a fold and pinch technique. If the instructions seem difficult to follow I have attached a video at the end of this post by the curious chickpea, who has made a step by step guide on how to make this bread🍞 This bread recipe is actually from her blog but I’ve changed a few measurements and added my own touch to it! You can check out her blog if you are looking for more inspiration 🌱 Enough talking! Get baking if you want some freshly baked bread for breakfast tomorrow🧡

Video guide by the curious chickpea

ROSEMAY & WALNUT BREAD1.jpg

ROSEMARY & WALNUT BREAD: English version

Ingredients:

  • 450g all-purpose flour
  • 400g water
  • 1 + 1/2 tsp salt
  • 1/2 + 1/4 tsp active dry yeast
  • 2 tbs dried rosemary
  • 1 + 1/2 dl roughly chopped walnuts

Method:

  • Add the flour to a large mixing bowl.
  • Add the water and give it a good stir.
  • After 10 minutes add the salt and yeast.
  • With a wet hand, incorporate the salt and yeast into the dough.
  • Cover the mixing bowl and let the dough rest 30 minutes.
  • Now, with a wet hand, reach under a section of the dough, and stretch it up until some resistance it met.
  • Then fold it over the dough in the bowl.
  • Repeat a few times, rotating the bowl so each segment of the dough gets folded.
  • Now pinch the dough into several segments between your first finger and thumb. Then repeat the folding process to bring the dough back together to one piece.
  • Repeat this step a few times.
  • Let the dough rest another 30 minutes before repeating the folding and pinching method.
  • Let it rest yet another 30 minutes.
  • Add the walnuts and rosemary and repeat the same folding and pinching technique.
  • Cover the mixing bowl and transfer it to the fridge.
  • Let it rest overnight.
  • Lightly flour a surface and your hands and place the dough carefully on the surface. Repeat the same folding and pinching technique a few times.
  • Add it to a floured proofing basket.
  • Wait around 30-45 minutes.
  • In the meantime preheat the oven to 200C and put the dutch oven you are going to bake the bread in, into the oven.
  • Now place the dough on a very lightly floured surface.
  • Place it upside down and gently pull it towards you so you can feel the dough stretch under the counter.
  • Rotate the dough and repeat a few times until you have a nice taut skin across the dough ball.
  • Take the dutch oven out from the oven, lightly sprinkle it with some flour, place the dough ball in it, and close the lid.
  • Bake with the lid on for 30 minutes.
  • Take the lid off and bake another 20 minutes.
  • Take the bread out of the oven and let it cool.
  • Store with a cloth wrapped around.

ROSMARIN & VALNØDDE BRØD: Dansk version

Ingredienser:

  • 450g hvedemel
  • 400g vand
  • 1 + 1/2 tsk salt
  • 1/2 + 1/4 tsk tørgær
  • 2 spsk tørret rosmarin
  • 1 + 1/2 dl groft hakkede valnødder

Fremgangsmåde:

  • Kom melen i en stor skål.
  • Tilføj vandet og rør godt rundt.
  • Lad det stå ca. 10 minutter før salt og tørgær tilsættes.
  • Med våde hænder, æltes dejen, så al salt og gær inkorporeres.
  • Tildæk skålen og lad den stå ca. 30 minutter.
  • Med våde hænder, tag fat i en sektion under dejen, løft/stræk det op indtil du mærker modstand.
  • Fold stykket over dejen i skålen.
  • Gentag med flere sektioner af dejen, så hele dejen bliver foldet.
  • Nu klemmes dejen i flere dele imellem din pegefinger og tommeltot.
  • Brug foldeteknikken igen så dejen bliver samlet.
  • Dette trin gentages et par gange.
  • Tildæk skålen igen og lad den stå i yderligere 30 minutter.
  • Gentag folde- og klemmeteknikken igen og lad dejen stå 30 minutter.
  • Tilføj rosmarin og valnødder og gentag foldete- og klemmeteknikken.
  • Tildæk skålen og sæt den i køleskabet natten over.
  • Stryg en bordplade med lidt mel og kom forsigtig dejen ud på den.
  • Kom også lidt mel på hænderne og gentag folde- og klemmeteknikken.
  • Læg dejen i en skål, strøget med lidt mel, og lad den stå i 30-35 minutter.
  • I mellemtiden forvarmes ovnen til 200C.
  • Kom gryde med låg ind i ovnen (dette er gryden som du bager brødet i)
  • Kom dejen ud på en bordplade igen.
  • Forsigtig trækker du dejen hen ad bordet mod dig selv.
  • Dette gentages et par gange indtil du har en rund dej-kugle.
  • Tag gryden ud af ovnen, drys lidt mel i gryden, læg dejen deri og læg låget på.
  • Bag med låget på i ca. 30 minutter.
  • Tag det af og bag yderligere 20 minutter.
  • Tag brødet ud af ovnen og lade det køle af.
  • Opbevar brødet med et viskestykke omkring sig.

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