2 hrs 30 mins
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.
My Private Note
Units: US | Metric
- 1In large bowl, combine warm milk and yeast; stir to dissolve.
- 2Let stand until foamy, about 5 minutes.
- 3Stir in warm water, butter, molasses, salt, whole-wheat flour, and 1/2 cup bread flour.
- 4Stir in another 3/4 cups bread flour and knead mixture in bowl until a ball forms.
- 5Transfer dough to lightly floured surface and knead until is smooth and elastic, 7 to 10 minutes.
- 6Add additional flour just to keep dough from sticking.
- 7Shape dough into ball and place in greased bowl, turning dough to grease top.
- 8Cover with plastic wrap and then a towel and let rise in warm place until doubled in volume (about 1 hour).
- 9Punch down dough.
- 10Turn it onto lightly floured surface and knead in walnuts.
- 11Cut dough in half; cover and let rest for 10 minutes.
- 12(Resting makes the dough easier to shape).
- 13Grease two large cookie sheets.
- 14Shape each dough half into an oval and place on cookie sheets.
- 15Cover loosely with plastic wrap and let rise until doubled (about 45 minutes).
- 16With sharp knife or razor blade, cut three slashes across the tops of loaves.
- 17Preheat oven to 375°F.
- 18Lightly dust loaves with flour.
- 19Bake until loaves sound hollow when tapped on bottom, about 30 minutes.
- 20Transfer to rack to cool.
Browse Our Top Yeast Breads Recipes
You Might Also Like...View All Yeast Breads Recipes
Nutritional Facts for Whole Wheat-Walnut Bread
Serving Size: 1 (46 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 147.7
- Calories from Fat 74
- Total Fat 8.2 g
- Saturated Fat 1.6 g
- Cholesterol 4.5 mg
- Sodium 159.8 mg
- Total Carbohydrate 16.1 g
- Dietary Fiber 2.1 g
- Sugars 1.2 g
- Protein 3.9 g