Whole Wheat-Walnut Bread
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 1⁄2 cup milk, heated to warm (105° to 115°F)
- 1 package active dry yeast
- 1 cup water
- 3 tablespoons butter, softened
- 2 tablespoons molasses
- 1 1⁄2 teaspoons salt
- 2 cups whole wheat flour
- 1 1⁄2 cups bread flour
- 2 cups walnuts, toasted and coarsely chopped
directions
- In large bowl, combine warm milk and yeast; stir to dissolve.
- Let stand until foamy, about 5 minutes.
- Stir in warm water, butter, molasses, salt, whole-wheat flour, and 1/2 cup bread flour.
- Stir in another 3/4 cups bread flour and knead mixture in bowl until a ball forms.
- Transfer dough to lightly floured surface and knead until is smooth and elastic, 7 to 10 minutes.
- Add additional flour just to keep dough from sticking.
- Shape dough into ball and place in greased bowl, turning dough to grease top.
- Cover with plastic wrap and then a towel and let rise in warm place until doubled in volume (about 1 hour).
- Punch down dough.
- Turn it onto lightly floured surface and knead in walnuts.
- Cut dough in half; cover and let rest for 10 minutes.
- (Resting makes the dough easier to shape).
- Grease two large cookie sheets.
- Shape each dough half into an oval and place on cookie sheets.
- Cover loosely with plastic wrap and let rise until doubled (about 45 minutes).
- With sharp knife or razor blade, cut three slashes across the tops of loaves.
- Preheat oven to 375°F.
- Lightly dust loaves with flour.
- Bake until loaves sound hollow when tapped on bottom, about 30 minutes.
- Transfer to rack to cool.
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Reviews
-
My husband and I thought this was a magnificent tasting bread! I halved the recipe and put it in my bread machine on the "dough cycle." When finished, I kneaded in the chopped walnuts and let it rest, covered for about 10 minutes. I formed the dough into an oval and placed it on a greased cookie sheet, covered with plastic wrap and let it rise about 30 minutes and then baked it in a preheated 375 degree oven for 30 minutes.
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.