Nutty Whole Wheat Bread Recipe

5 1 1
Nutty Whole Wheat Bread Recipe
Nutty Whole Wheat Bread Recipe photo by Taste of Home
Publisher Photo

Nutty Whole Wheat Bread Recipe

Read Reviews
5 1 1
Publisher Photo
In Lakeville, Indiana, Rosadene Herold's recipe box is quickly gaining in gains. "Moist and nutty, this whole wheat bread has excellent flavor and always bakes up golden and tender. You may want to make a couple loaves at a time," she suggests. "It never lasts long at our house!"
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 25 min.

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1-1/4 cups whole wheat flour
  • 3/4 cup finely chopped walnuts
  • 2 tablespoons brown sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup water
  • 1/3 cup reduced-fat plain yogurt
  • 2 tablespoons butter

Directions

In a bowl, combine 1 cup all-purpose flour, whole wheat flour, walnuts, brown sugar, yeast and salt.
In a saucepan, heat the water, yogurt and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes (do not let rise).
Shape dough into a ball; place on a baking sheet coated with cooking spray. Cover and let rest in a warm place for 20 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf (16 slices).
Originally published as Nutty Whole Wheat Bread in Light & Tasty August/September 2001, p50

Nutritional Facts

1 slice: 156 calories, 6g fat (1g saturated fat), 4mg cholesterol, 167mg sodium, 23g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 2-1/4 cups all-purpose flour
  • 1-1/4 cups whole wheat flour
  • 3/4 cup finely chopped walnuts
  • 2 tablespoons brown sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup water
  • 1/3 cup reduced-fat plain yogurt
  • 2 tablespoons butter
  1. In a bowl, combine 1 cup all-purpose flour, whole wheat flour, walnuts, brown sugar, yeast and salt.
  2. In a saucepan, heat the water, yogurt and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes (do not let rise).
  3. Shape dough into a ball; place on a baking sheet coated with cooking spray. Cover and let rest in a warm place for 20 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf (16 slices).
Originally published as Nutty Whole Wheat Bread in Light & Tasty August/September 2001, p50

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forNutty Whole Wheat Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
homedlites User ID: 5181990 55609
Reviewed May. 27, 2010

"I've made this bread many times. It is fast and easy enough to make for supper after work. The food processor makes quick work of chopping the walnuts, but I keep a jar already processed on standby in the fridge. For Christmas, I gave a loaf wrapped in a new kitchen towel with a jar of local honey as gifts. Everyone raved!"

Loading Image