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Toast the nuts for 5 minutes in a 350º oven to intensify their flavor.

Recipe by Cooking Light January 1999

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Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

186 calories; calories from fat 18%; fat 3.8g; saturated fat 0.5g; mono fat 0.9g; poly fat 2g; protein 5.4g; carbohydrates 33.7g; fiber 2.8g; iron 1.8mg; sodium 296mg; calcium 14mg.
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