Walnut and oregano bread recipe
- Cuisine: Modern Australian
700gm unbleached flour
300gm unbleached rye flour
2tbs dry yeast
1tbs dried oregano or rigani*
4 whole eggs
500ml warm water
250gm shelled walnuts, chopped roughly
3tbs olive oil
*rigani is available from any Greek or Mediterranean grocery store
1 egg, beaten
Mix together the flours, yeast, salt and oregano. Add the eggs and pour on the warm water. Mix together to form a firm dough. Knead on a work bench for five minutes. Coat with a little olive oil, place in a bowl covered with cling film. Allow to double in size.
Once doubled, remove from the bowl. Knead and spread on work bench. Sprinkle on walnuts. Knead through. Coat again with olive oil and allow to rise again, covered with cling film.
Remove from the bowl and shape into two long loaves. Brush with egg wash and bake at 200° Celsius until golden. The bread should sound hollow when tapped with your fingers.
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