This arugula and walnut loaf is a soft bread, great spread with peanut butter, tahini or chickpea hummus.

Arugula, today I want to tell you about this green and delicious little herb. Did you know that the arugula Eruca sativa Miller is an annual herbaceous plant that belongs to the crucifer family?

Being a brassica of this species is therefore synonymous with health. In fact arugula contains the famous erucic acid, with strong hypotensive and heart-protective properties, just like broccoli and cabbages. Not only that, arugula is a natural digestive and as a tisane also a calming and toning agent.

It’s better to distinguish between garden arugula and wild arugula, the latter having a stronger and more peppery flavor. The arugula flowers are particularly beautiful and excellent in recipes, such as in the salad with arugula flowers.

Although I use arugula raw to preserve the erucic acid intake, today I wanted to try the arugula and walnut loaf and I’m happy to share the recipe.

Here are a few recipes with arugula, the herb of health:

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 2 Hours
Preparation time: 15 Minutes
Cooking time: 40 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients Arugula and Walnut Loaf

In this case I prepared a loaf, but you can opt for smaller rolls.

4 1/4 cups spelt flour
2 tsp active dry yeast
1 1/8 cups water
1 1/3 tbsp extra virgin olive oil
1 cup arugula
1 tsp sea salt
8 walnuts (walnut kernels)
1 tsp brown sugar
1 tsp diastatic malt (optional)

Steps to prepare the Arugula and Walnut Loaf

In the mixer bowl pour the flour mixed with the yeast, the sugar and the diastatic malt if you have it. Add the lukewarm water and the chopped arugula. With the dough hook knead slowly. After a few minutes add the oil along the sides and let it absorb well, and after a few more minutes add the salt, again along the sides. Knead for about ten minutes until the dough is smooth and elastic.
Finally add the chopped walnuts and mix briefly. Transfer the kneaded dough to a floured work surface and make three folds, closing it like a bun, then round it and seal well underneath.
Move it to an oiled bowl, cover with a lid and let it rise for a couple of hours in a warm place away from drafts. Take the dough, deflate it slightly and roll the bread to fit the length of your loaf pan that you have lined with baking paper.
Cover well and let it rise for another good hour or more until doubled.
Bake in a preheated conventional oven: 10 minutes at 428°F, 10 minutes at 392°F and 20 minutes at 356°F. Remove from the pan and let cool on a rack. Serve sliced with hummus or tahini.