Rosemary Walnut Bread

• 1-1/4 teaspoons active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 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
4. 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.
5. Preheat oven to 375u0b0. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

active dry yeast, warm water, whole wheat flour, flour, honey, olive oil, rosemary, salt, walnuts

Taken from www.tasteofhome.com/recipes/rosemary-walnut-bread/ (may not work)