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Walnut-Crusted Wheat Loaves

This moist flavorful round bread from our Test kitchen has a wonderful balance of both white and wheat flours. Pass a basket of wedges with creamy butter.

24 ServingsPrep: 30 min. + rising Bake: 30 min. + cooling

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.

2 of 2

Walnut-Crusted Wheat Loaves (continued)

Directions (continued)

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).

Nutrition Facts: 1 slice equals 216 calories, 8 g fat (1 g saturated fat), 18 mg cholesterol, 204 mg sodium, 32 g carbohydrate, 3 g fiber, 7 g protein.