Freshly baked bread is irresistible! This recipe has walnuts and oregano kneaded through the dough and as the loaves cook the most heavenly aroma fills the kitchen. Slice and serve as is, or, as an accompaniment to a big pot of soup.
- 700 g unbleached flour
- 300 g unbleached rye flour
- 2 tbsp dry yeast
- 1 tbsp salt
- 1 tbsp dried oregano or rigani (see Note)
- 4 whole eggs
- 500 ml lukewarm water
- 3 tbsp olive oil
- 250 g shelled walnuts, chopped roughly
- 1 egg, beaten
- 1 tbsp milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 2 loaves
Proving time: 1 hour
Mix together the flours, yeast, salt and oregano. Add the eggs and stir through with the lukewarm water. Mix together to form a firm dough. Knead on a work bench for 5 minutes. Coat with a little of the olive oil, place in a bowl covered with plastic wrap. Set aside to prove for 30 minutes or until doubled in size.
Once doubled, remove from the bowl. Knead and spread on clean work bench. Sprinkle over the walnuts and knead them through. Coat again with remaining olive oil. Return to the bowl, cover and allow to prove again for 30 minutes or until doubled in size.
Preheat oven to 200°C. To make the egg wash, combine the beaten egg and milk. Remove dough from the bowl and shape into two long loaves. Place each loaf on a baking tray, brush with egg wash and bake for 25-30 minutes or until cooked and golden. When cooked the bread should sound hollow when tapped with your fingers.
Rigani is dried Greek oregano, available from any Greek or Mediterranean grocery store.