Nordic / English

Rye-Wheat Bread with walnuts and rosemary


  • For the dough:




Chop the walnuts and rosemary into small pieces.


Take the bread pan with the kneading blade out of the breadmaker and add in all the ingredients except for the nuts and the rosemary. (top-to-bottom order)


Place the bread pan back into the breadmaker, close the lid, select menu 3 and press start.


After around 20 to 25 min. the breadmaker will start to beep. Now you can add the chopped walnuts and rosemary to the dough. Press start button to restart.


When your bread is done, take it out and let it cool down.


Rye-Wheat Bread with walnuts and rosemary

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For the dough:
1 tsp dry yeast
350g strong wheat flour
50g rye flour type 1150
1 tbsp walnut oil
3/4 tsp sugar
1 3/4 tsp salt
280g water
140g walnuts finely chopped
1 tbsp rosemary finely chopped

Marina Jerkovic

Marina Jerkovic

Marina has been living and working as a freelance photographer in Berlin for over ten years. Besides her passion for documentary photography, in the past years she has also developed an appetite for food photography. Digging the earth & harvesting, cooking with friends, enjoying food and staying curious for new things all inspire the process from developing new recipes until the final picture.

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