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)
Recipe from Cooking Light

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Nutritional Information

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

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

  1. 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).
  2. 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.
  3. Preheat oven to 350°.
  4. 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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