Rustic Walnut Rosemary Whole Wheat Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 30 minutes (active)
• Cook Time: 40 minutes
• Total Time: 4 hours 30 minutes (includes rising and cooling)

Quick Ingredients

• 350 g whole wheat flour (2 3/4 cups)
• 150 g bread flour (1 1/4 cups), plus extra for dusting
• 350 g warm water, 100–110°F (1 1/2 cups)
• 7 g instant yeast (2 1/4 tsp)
• 20 g honey (1 tbsp)
• 30 g extra-virgin olive oil (2 tbsp)
• 10 g fine sea salt (1 3/4 tsp)
• 150 g walnut halves, toasted and roughly chopped (1 1/2 cups)
• 2 tbsp fresh rosemary, finely chopped, plus 2–3 small sprigs for garnish
• Flaky sea salt (optional, for topping)

Do This

• 1. Toast walnuts in a dry skillet over medium heat, 5–7 minutes; cool and chop.
• 2. Mix flours, warm water, honey, and yeast; rest 20 minutes (autolyse).
• 3. Add salt, olive oil, and chopped rosemary; knead until smooth and elastic, 8–10 minutes.
• 4. Rise 60–90 minutes; after 30 minutes, fold dough once and gently incorporate walnuts.
• 5. Shape into a round, proof 45–60 minutes in a floured bowl while preheating a Dutch oven to 450°F (232°C).
• 6. Score, garnish with rosemary sprigs, bake 20 minutes covered + 18–20 minutes uncovered until 205°F internal; cool 1 hour.

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Why You’ll Love This Recipe

• Hearty, nutty whole wheat crumb dotted with toasty walnuts and fragrant rosemary.
• Crisp, blistered crust with a tender, sliceable interior—perfect for soups, sandwiches, or cheese boards.
• Streamlined method for stand mixer or by hand, with an optional overnight chill for even deeper flavor.
• Reliable, bakery-style results using everyday ingredients and clear, timed steps.

Grocery List

• Produce: Fresh rosemary (1 small bunch)
• Dairy: None
• Pantry: Whole wheat flour, bread flour, instant yeast, honey, fine sea salt, extra-virgin olive oil, walnut halves

Full Ingredients

For the Dough

• 350 g whole wheat flour (2 3/4 cups)
• 150 g bread flour (1 1/4 cups), plus extra for dusting
• 350 g warm water, 100–110°F (1 1/2 cups)
• 7 g instant yeast (2 1/4 tsp)
• 20 g honey (1 tbsp)
• 10 g fine sea salt (1 3/4 tsp)
• 30 g extra-virgin olive oil (2 tbsp)

Mix-Ins

• 150 g walnut halves, toasted and roughly chopped (1 1/2 cups)
• 2 tbsp fresh rosemary, finely chopped

For Finishing & Baking

• 2–3 small rosemary sprigs (for garnish, optional)
• Flaky sea salt, a pinch (optional)
• Olive oil, for greasing bowl and a light brush on top (about 2 tsp total)
• Parchment paper (for easy transfer)
• If not using a Dutch oven: a sturdy baking sheet or stone and a shallow pan for steam + 1 cup hot water

Step-by-Step Instructions

Step 1: Toast the walnuts and prep the rosemary

Place walnut halves in a dry skillet over medium heat. Cook, shaking the pan occasionally, until fragrant and lightly darkened, 5–7 minutes. Transfer to a plate to cool, then roughly chop. Strip rosemary leaves from the stems. Finely chop 2 tablespoons for the dough and reserve 2–3 small sprigs for garnish.

Step 2: Mix and autolyse

In a large bowl (or stand mixer bowl), whisk together the whole wheat and bread flours. Add warm water, honey, and instant yeast. Stir until no dry spots remain; the dough will be shaggy and sticky. Cover and rest for 20 minutes. This rest hydrates the whole wheat for better gluten development and flavor.

Step 3: Add salt, oil, and rosemary; knead until smooth

Sprinkle in the salt, add the olive oil, and mix until incorporated. Add the chopped rosemary. Knead by hand on a lightly oiled surface for 8–10 minutes or in a stand mixer with a dough hook on medium-low for 6–8 minutes, until the dough is elastic and smooth. It should clear the sides of the bowl but still feel slightly tacky. If it’s very sticky, dust in 1–2 teaspoons flour; if stiff, add 1–2 teaspoons water.

Step 4: First rise with a gentle fold (add walnuts)

Transfer dough to a lightly oiled bowl, cover, and let rise in a warm spot until slightly puffy, 60–90 minutes total. At the 30-minute mark, perform one set of stretch-and-folds: with wet hands, lift one edge of the dough up and fold it over itself; rotate the bowl and repeat 3–4 times. Gently scatter the chopped walnuts over the dough before the last fold and tuck them in so they’re evenly distributed. Re-cover and finish the rise until the dough has increased by about 75% and feels airy.

Step 5: Shape and proof

Turn the dough out onto a lightly floured surface. Shape into a tight round (boule): pat into a rough square, fold the top and bottom to the center, then roll into a log and stitch the seam closed. Flip seam-side down and use your hands to create surface tension, dragging the loaf toward you. Place seam-side up in a well-floured banneton or a medium bowl lined with a floured tea towel. Cover and proof at room temperature until the dough springs back slowly when poked and has risen about 50%, 45–60 minutes.

Step 6: Preheat and bake (Dutch oven or steam method)

While the dough proofs, place a Dutch oven with lid inside your oven and preheat to 450°F (232°C) for at least 30 minutes. If you don’t have a Dutch oven, place a baking stone or steel (or sturdy baking sheet) on the middle rack and set a metal pan on the lower rack for steam.

Invert the loaf onto a piece of parchment so it’s seam-side down. Lightly brush the top with a touch of olive oil, arrange a couple of small rosemary sprigs where you plan to score, and sprinkle a pinch of flaky salt if using. Score the loaf with a sharp lame or serrated knife at a 30–45° angle (a 6–7 inch slash slightly off-center works well).

For Dutch oven: Carefully lower the loaf on its parchment into the hot pot. Cover and bake 20 minutes. Uncover and bake 18–20 minutes more, until deep brown and the internal temperature reads 205°F (96°C). For stone/steel: Slide loaf (on parchment) onto the hot surface, pour 1 cup hot water into the steam pan, and close the door quickly. Bake 35–40 minutes total, venting steam after the first 20 minutes.

Step 7: Cool completely and slice

Transfer to a wire rack and cool at least 1 hour before slicing to set the crumb. Slice with a serrated knife and serve plain, with good olive oil, or alongside soup or cheese.

Pro Tips

• Weigh for accuracy. Whole wheat flours vary in absorbency; a few teaspoons of water or flour can fine-tune dough feel.
• Use wet or oiled hands for folds and shaping to avoid sticking without adding excess flour, which can toughen the crumb.
• Steam equals crust. A preheated Dutch oven or a hot stone plus steam creates great oven spring and a shattering crust.
• Score at a shallow angle (30–45°) for a bold “ear” and to direct expansion.
• Internal temp check: 205°F (96°C) in the center ensures the loaf is fully baked without drying out.

Variations

• Cranberry–rosemary: Add 100 g dried cranberries and the finely grated zest of 1 orange with the walnuts; reduce water by 10–15 g to compensate.
• Pecan–thyme: Swap walnuts for toasted pecans and use 1 tbsp chopped fresh thyme in place of rosemary.
• Sourdough: Omit yeast and use 100 g active 100% hydration starter. Reduce water to 325 g and total flour to 475 g. Bulk ferment 3–4 hours with 2–3 folds; proof 1–2 hours at room temp or 8–16 hours in the fridge; bake as directed.

Storage & Make-Ahead

Store the cooled loaf at room temperature in a paper bag inside a loose plastic bag or a bread box for up to 3 days. For longer storage, slice, wrap well, and freeze up to 2 months; toast straight from frozen. To re-crisp the crust, warm the whole loaf at 350°F (177°C) for 8–10 minutes. For make-ahead flavor, refrigerate the shaped loaf (in its banneton) covered for 8–18 hours; bake straight from the fridge, adding 2–3 extra minutes if needed.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 260 calories; 10–11 g fat; 34 g carbohydrates; 4 g fiber; 6–7 g protein; 330 mg sodium. Values are estimates and will vary with ingredient brands and slice thickness.