Whole Wheat, Buckwheat and Walnut Bread

"I tried several whole wheat bread recipes that I found here, but although I liked some of the qualities, none was quite what I was looking for. But those recipes were a good starting point, and a good way to learn. This bread is very tasty, on the dense side, not sweet, is high in Omega 3 and relatively high in fiber and protein. It's also chewy, which is one of the qualities that was lacking in other whole wheat bread recipes I tried. This recipe is for 2 loaves."
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Ready In:
2 loaves




  • In a mixing bowl, combine all the flours and add the other dry ingredients: walnuts, raisins, yeast and salt. Mix well. Add all the liquid ingredients: water, orange juice, olive oil and mix well with a fork until the dough becomes too stiff to continue.
  • I used the bowl from my stand mixer, so I put the bowl on the stand and ran it with dough hooks for about 5 minutes. You can also knead the dough.
  • Place the dough in a bowl at least twice the volume of the dough, cover the bowl with plastic wrap, put in a warm place and let rise for 1 1/2 to 2 hours, until it's about double in bulk.
  • Punch the dough down, separate into 2 parts, and put into greased loaf pans (each about 9" by 4 1/2"). Cover each with plastic wrap, put in a warm place and allow to rise for an hour.
  • Heat your oven to 375°F (Please note that oven temperatures are not always precise; yours may need 400° F for example).
  • Make 3 diagonal slashes across the top of each loaf, then brush cold water on the top each loaf.
  • Place in oven and bake for 40 minutes.
  • Allow the loaves to cool a bit before removing from the loaf pans.
  • You can be sure the bread is done if it sounds hollow when you tap on the bottom of the loaf. If you don't think it's done give it another 5 minutes on the rack.
  • Please note that the prep time does not include rising time (2 1/2 -3 hours).

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