Whole-Wheat Walnut Bread

Whole-Wheat Walnut Bread Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Toast the nuts for 5 minutes in a 350º oven to intensify their flavor.

Yield:

1 loaf, 16 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 186
Caloriesfromfat 18 %
Fat 3.8 g
Satfat 0.5 g
Monofat 0.9 g
Polyfat 2 g
Protein 5.4 g
Carbohydrate 33.7 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 296 mg
Calcium 14 mg

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup honey
1 3/4 cups warm water (100° to 110°)
2 tablespoons plain low-fat yogurt or low-fat sour cream
2 tablespoons vegetable oil
3 cups all-purpose flour, divided
2 cups whole-wheat flour
1/3 cup coarsely chopped walnuts or pecans, toasted
2 teaspoons salt
Cooking spray

Preparation

Dissolve yeast and honey in warm water in a large bowl; let stand 5 minutes. Stir in yogurt and oil. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/2 cups all-purpose flour, whole-wheat flour, walnuts, and salt to yeast mixture; stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 350°.

Uncover dough. Bake at 350° for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Note:

Maggie Glezer,

January 1999
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