This bread is yummy - my husband and 2 young children loved it. I followed the ingredients exactly but I used a mixer and mixed it for about 2 minutes on the 2nd speed. On the first rise I put the dough into an oiled bowl and let it rise 10 minutes - I folded it and let it rise for 10 more minutes and repeated this 2 more times. I let it rise about an hour more. I think it gave it a nice chewy texture. I might make it into 2 smaller loaves next time.
Whole-Wheat Walnut Bread
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)
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Amount per serving
- Calories: 186
- Calories from fat: 18%
- Fat: 3.8g
- Saturated fat: 0.5g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 2g
- Protein: 5.4g
- Carbohydrate: 33.7g
- Fiber: 2.8g
- Cholesterol: 0.0mg
- Iron: 1.8mg
- Sodium: 296mg
- Calcium: 14mg
- 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
- 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.
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