Soft bread, this rocket and walnut bread loaf, excellent spread with peanut butter, tahini, or chickpea hummus.

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

So being a brassicaceae of this species is synonymous with health. In fact, rocket contains the famous erucine, with strong hypotensive and heart-protective power, just like broccoli and cabbage. Not only that, the rocket is a natural digestive and, in herbal tea, also a calming and tonifying agent.

It’s better to distinguish between the rocket that is sown in gardens and the wild rocket, with a more distinct and spicy flavor. Particularly beautiful are the rocket flowers and excellent in recipes, such as in the salad with rocket flowers.

Even though I usually use rocket raw to ensure the intake of erucine, today I wanted to try the rocket and walnut bread loaf and I am happy to share the recipe.

I’ll leave you with a few rocket, the herb of health, recipes:

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 2 Hours
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients for Rocket and Walnut Bread Loaf

In this case, I made a bread loaf, but you can opt for smaller buns

500 g spelt flour
6 g dry yeast
260 ml water
20 g extra virgin olive oil
20 g rocket
1 teaspoon sea salt
8 walnuts (shelled)
1 teaspoon cane sugar
1 teaspoon malt (diastatic optional)

Steps to Prepare Rocket and Walnut Bread Loaf

In the mixer, pour the flour mixed with the yeast, sugar, and diastatic malt if you have it. Add the warm water and chopped rocket. Use the hook to knead slowly. After a few minutes, add the oil along the sides and let it absorb well, and after a few more minutes, pour the salt along the sides. Knead for about ten minutes until the dough is smooth.
Finally, add the chopped walnuts and mix briefly. Move the dough to a floured board and fold it over three times, closing it like a roll, then rounding it and sealing it well underneath.
Place in an oiled bowl, cover with a lid, and let rise for a couple of hours in a warm place without drafts. Take the dough again, deflate slightly, and roll the bread to fit the length of your loaf pan, which you will have covered with baking paper.
Cover well and let it rise for another good hour or until it doubles
Bake in a hot and static oven for 10 minutes at 220°F, 10 minutes at 200°F, and 20 minutes at 180°F. Remove from the mold and let cool on a rack. Serve in slices with hummus or tahini