The flavour from the nuts is what really separates this bread from others. It is wonderful. I toasted the nuts to really bring out their flavour (I actually used half pecans and half almonds, but either could be used). There is also no reason to use vegetable oil when you could use extra virgin olive oil (which goes beautifully with the rosemary) or butter (which compliments the honey and nuts). This just depends on what you wish to emphasize in your bread. Choosing butter, I browned it first to bring out its rich -- almost nutty --qualities. (This step is by no means vital to the bread, however I do think toasting the nuts was very important.) The most important change I made was increasing the salt. Normally in bread recipes such as this there is about a teaspoon of salt for every 2 - 2 and 1/2 cups of flour, depending on whether it's intended to be a sweet or savory bread. With too little salt your bread will taste a bit bland and for inexperienced bread bakers sometimes it is hard to figure out exactly what is missing. I upped the salt to 2 and a half teaspoons and I am sure that you could have easily gone to 3 teaspoons without the threat of the bread tasting salty (remember this does make 2 big loaves). This made fabulous bread, definitely one of my favourites. Now I am just eager to use the idea of adding nuts and experiment with honey and oat bread recipes. Thanks so much.

This is my new favorite bread! Loved the combo of honey, pecans and rosemary. Wonderful nutty flavor with the hint of honey, fragrant with the rosemary, and moist but not dense. I used buckwheat honey, only 1/2 cup pecans that I ground in the food processor, and added 1/2 cup rolled oats and 1 tablespoon vital wheat gluten. I love rosemary but only used 2 teaspoons, and it was just right--I think 1 tablespoon would be perfect if the rosemary was fresh. I went ahead and added the pecans with the flour. I only had to knead in another 1/4-1/2 cup flour, so the ingredient measurements were excellent. Made knock-out roast beef sandwiches. Absolutely 5 stars plus!

This bread is delicious!! I had no ww flour, so used bread flour, added a half cup of quick oats, and 1 T vital wheat gluten. Followed previous reviews and used 2 tsp salt. I used olive oil. I toasted and pureed the pecans. UPDATE: This recipe is so much better WITH the ww flour. I used herbes de provence this time, and it produced a unique, delicious lavendar, fennel, rosemary flavor. I also added a few T of flax meal. I like to top the loaves with rosemary and coarse salt before baking. I LOVE THIS RECIPE... You will too!!

Delicious bread! It rose so well, and baked into a tall, soft loaf. I used fresh rosemary, and brushed the top with butter right after I took it out of the oven (I forgot to do the egg before it baked). It slices perfectly, and tastes great on its own!

Very nice bread. I was a bit worried that my bread pans would be a bit too small for this bread, but they worked just fine. It was really hard to get out of the pan, but I'll assume that I didn't grease it enough. It's very nice. I'm a little bemused by the pale violet like color of the bread, as I'm not sure what caused that. Ah, well, it doesnt matter. It's very good. I like the crunchiness from the nuts. thanks for the recipe!

This bread is the best! It came out just the way i was hoping it would. Not too dense or too soft. After reading the other reviews, i took advise from everyone and made some changes. I used butter instead of oil, added a half cup of oats, which i pulverized along with the pecans(which i toasted in the butter) and added a tablespoon of vital wheat gluten. Oh, and i also doubled the salt. Fantastic!

This bread turned out perfectly and the pecan and rosemary were great additions. I followed the reviewer's suggestion and upped the salt to 2 tsp. I used buckwheat honey. This recipe will be a make-again. (I served it with Orange Vegetables Soup - a good combination.)

This was very good! I used all wheat flour, made the loaves round and used fresh rosemary.......... Hannah

Tasty and not at all difficult.