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Walnut-Crusted Wheat Loaves

 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).
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.