Basil and Toasted Walnut Bread

Course Breads and Muffins

Ingredients in this Recipe

1 teaspoon salt
2 cups loosely packed basil leaves, coarsely chopped to make about 1 cup (See note below.)
2 tablespoons fruity olive oil, plus a bit more for brushing the loaf before baking
2 tablespoons honey + several drops for proofing the yeast
2 ½ teaspoons active dry yeast
3 cups bread flour plus more, if necessary, for kneading
3 tablespoons warm water (no warmer than 112 degrees Fahrenheit)
½ cup pecorino romano, finely grated
¾ cup coarsely chopped walnut pieces (Or 1/2 cup pine nuts, if you prefer.)
¾ cup toasted wheat germ (not the sweetened kind, please)

See Full Recipe at Food52