Walnut-Crusted Wheat Loaves Recipe

Ingredients

• 3 cups whole wheat flour
• 2-3/4 to 3 cups all-purpose flour
• 3/4 cup toasted wheat germ
• 2 packages (1/4 ounce each) active dry yeast
• 2 teaspoons salt
• 2 cups water
• 1/2 cup honey
• 1/3 cup shortening
• 2 eggs
• 1 cup chopped walnuts
• GLAZE:
• 1/4 cup sugar
• 1/4 cup water
• 1/4 cup chopped walnuts

Directions

• In a large bowl, combine the whole wheat flour, 2-1/2 cups all-purpose flour, wheat germ, yeast and salt. In a small saucepan, heat the water, honey and shortening to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball; flatten slightly. Place on two greased baking sheets. Cover and let rise in a warm place until doubled, about 35 minutes.
• For glaze, in a saucepan, bring sugar and water to a boil. Cook for 2 minutes or until thickened. Brush over top of loaves. With a sharp knife, make several shallow slashes across the top of loaves. Sprinkle with walnuts.
• Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).

Walnut-Crusted Wheat Loaves published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p29