Walnut-Crusted Wheat Loaves Recipe

Walnut-Crusted Wheat Loaves Recipe photo by Taste of Home

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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.

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Walnut-Crusted Wheat Loaves Recipe

Prep: 30 min. + rising Bake: 30 min. + cooling

Yield: 24 Servings

30 30 60

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).

Nutritional 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.

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