Whole Wheat-Walnut Bread
Description:
Break out the butter! My kids can put both of these loaves away within minutes of coming out of the oven. I found it in a Good Housekeeping cookbook a while back.
Recipe Category: Yeast Breads
Keywords: Breads, Weeknight, For Large Groups, Oven, < 4 Hours
Nutritional Information:
- Calories: 147.8 per serving
- Fat Content: 8.3g
- Saturated Fat Content: 1.7g
- Cholesterol Content: 4.5mg
- Sodium Content: 159.9mg
- Carbohydrate Content: 16.1g
- Fiber Content: 2.1g
- Sugar Content: 1.2g
- Protein Content: 4g
Servings: 24
Yield: 2 loaves
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 | cup milk |
| 1 | package active dry yeast |
| 1 | cup warm water |
| 3 | tablespoons butter |
| 2 | tablespoons molasses |
| 1 1/2 | teaspoons salt |
| 2 | cups whole wheat flour |
| 1 1/2 | cups bread flour |
| 2 | cups walnuts |
Instructions:
-
In a large bowl, combine warm milk and yeast; stir to dissolve.
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Let it stand until foamy, about 5 minutes.
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Stir in warm water, butter, molasses, salt, whole-wheat flour, and 1/2 cup bread flour.
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Stir in another 3/4 cups bread flour and knead the mixture in the bowl until a ball forms.
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Transfer the dough to a lightly floured surface and knead until it is smooth and elastic, which should take around 7 to 10 minutes.
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Add additional flour just to keep the dough from sticking.
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Shape the dough into a ball and place it in a greased bowl, turning the dough to grease the top.
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Cover the bowl with plastic wrap and then a towel, and let it rise in a warm place until doubled in volume, which usually takes about 1 hour.
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Punch down the dough.
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Turn it onto a lightly floured surface and knead in the walnuts.
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Cut the dough in half; cover and let it rest for 10 minutes. (Resting makes the dough easier to shape).
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Grease two large cookie sheets.
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Shape each dough half into an oval and place it on the cookie sheets.
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Cover loosely with plastic wrap and let it rise until doubled, which takes about 45 minutes.
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With a sharp knife or razor blade, cut three slashes across the tops of the loaves.
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Preheat the oven to 375°F.
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Lightly dust the loaves with flour.
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Bake until the loaves sound hollow when tapped on the bottom, about 30 minutes.
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Transfer to a rack to cool.
This Whole Wheat-Walnut Bread recipe is perfect for those busy weeknights or when you need to feed a large group. The nutty flavor of the whole wheat combined with the crunch of the walnuts makes it a delightful treat for any occasion. Enjoy slathered with butter or as a side to your favorite soups and salads!
