7 gr or 8 g (1 packet) instant yeast
1 tsp sugar
100 + 100 ml lukewarm milk
2+1/3 cup (350 g) all purpose flour, unbleached
85 ml extra virgin olive oil
1/2 cup organic honey
1 cup mozzarella cheese, grated
1/2 cup parsley, chopped
1/4 cup fresh mint, chopped
1 cup walnuts, crumbled
1 tbsp lemon zest
1 tsp salt
1 egg yolk
1 tbsp extra virgin olive oil
Loaf Cake Mold, oiled
Mix the yeast, sugar and 100 ml lukewarm milk in a small bowl. Stir well so the yeast dissolves. Let it rest for 15 minutes - it will become bubbly.
Place the flour in a large bowl. Add the bubbly yeast mixture, 100 ml lukewarm milk and olive oil. Put the dough on the floured counter and knead well for about 10 minutes until it becomes smooth. Cover and let it stand in a warm spot. After 1 hour the dough will double in size.
Place the rest of the filling ingredients in a large bowl with the dough. Start kneading, but don't worry; the dough will absorb them all, just keep kneading with both your hands:) When done, place the dough into the Loaf Cake Mold. With a razor or very sharp knife make 1 cm-long deep slashes on the dough for the steam to come out. Put in a warm spot for about 15 minutes. Brush egg yolk and olive oil mixture on top.
Preheat the oven to 420 F (220 C) for at least 20 minutes before you start baking. Place the mold on the middle rack. After 20 minutes turn the heat down to 400 F (200 C) and spray cold water on the dough. Bake for about 15 more minutes. Place the Walnut Bread on the wire rack so it cools off. Then slice it up and serve.
You can have this very tasty bread with your afternoon tea or coffee. I love to eat Sour Cherry Jam poured on top of the Walnut Bread:)