Whole Wheat Walnut Bread

star rating (19) rate this recipe »
dairy free, whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 sandwich loaf

Recipe photo

This moist, tender 100% whole wheat bread features the rich taste of both the wheat itself, and toasted walnuts. It's great for sandwiches — or try it toasted and spread with jam at breakfast.

So, what's up with the orange juice in this recipe? We've found that adding a bit of OJ to whole wheat recipes tends to tame the sometimes "bitter," tannic taste of the whole wheat. Give it a try — or not. It's strictly optional, but we like it.

Whole Wheat Walnut Bread

star rating (19) rate this recipe »
dairy free, whole grain
Hands-on time:
Baking time:
Total time:
Yield: 1 sandwich loaf
Published: 05/05/2010

Ingredients

  • 7/8 cup to 1 cup lukewarm water*
  • 2 tablespoons orange juice**
  • 1 tablespoon vegetable oil
  • 2 tablespoons brown sugar
  • 1 1/4 teaspoons salt
  • 3/4 cup crushed walnuts, toasted if desired
  • 3 cups King Arthur White Whole Wheat Flour or Traditional Whole Wheat Flour
  • 2 1/2 teaspoons instant yeast
  • *Substitute water for the orange juice, if desired.
  • *Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.

Tips from our bakers

  • This bread doesn't really have much oven-spring. The height you see going into the oven is pretty much the height you'll get. So be sure to let it rise a bit longer than you would other breads, for maximum volume.

Directions

1) Combine all of the ingredients and stir till the dough comes together.

2) If you're using a stand mixer, beat the dough with the flat beater till it clears the sides of the bowl and firms up a bit. Scrape the dough into the center of the bowl, if necessary; then switch to the dough hook, and knead for about 7 minutes, to make a smooth, somewhat sticky dough.

3) If you're using a bread machine, simply mix and knead the dough using your machine's dough cycle.

4) Put the dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, till it's puffy and nearly doubled in bulk. If you're using a bread machine, simply let it complete its cycle in the machine.

5) Gently deflate the dough, transfer it to a lightly oiled work surface, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan.

6) Tent the pan with a shower cap or greased plastic wrap, and let the loaf rise till it's crowned 1" to 2" over the rim of the pan, 1 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F.

7) Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till an instant-read thermometer inserted into the center reads at least 190°F.

8) Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the hot surface of the bread, if desired; this will make the crust soft, and add flavor.

Yield: one 8 1/2" x 4 1/2" loaf.

Reviews

1 2  All  
  • star rating 01/31/2011
  • Marie F from Montreal, Canada
  • I made this recipe in a bread machine. I was worried that it would be heavy since it is made with all whole-wheat flour. Very nice surprise! It tasted great. I tried it toasted with peanut butter (mium) and in a sandwish with cheddard, honey and slices of apple (double mium!). It will be now part of my best bread to do again regularly.
  • star rating 06/19/2010
  • Mariana from Cramichael, CA
  • The bread is great but I wonder if I could substitute the 1 oz orange juice with 1 oz. honey. I use to be able to buy Honey Wheat Walnut bread at Costco & am trying to replicate that bread since it is not available any more.
    You may subsitute honey for the brown sugar in this recipe but not the orange juice. JMD@KAF
  • star rating 05/06/2010
  • from
  • star rating 05/04/2010
  • Marie J from Fairbanks, Alaska
  • Wonderful recipe. I don't have a bread machine. I just throw everything in a bowl and mix it. I make it once a week.
  • star rating 04/20/2010
  • non from us
  • is there any reason not to bake this bread in the bread machine? will it come out ok, any adjustments necessary? thanks and you have a wonderful site!
    Yes, we have heard from customers who have baked this in a bread machine with success.
  • star rating 03/12/2010
  • Ruth from Iowa
  • Amazing! I made a few minor changes. My family doesn't care for nuts, so I subbed in raisins. I also added wheat bran, about 1/2 cup, put a tablespoon more water. I always add 1 Tbls wheat gluten. Fantastic bread!
  • star rating 03/10/2010
  • Becky from Iowa
  • I'm trying to give up white flour products at my doctor's recommendation, and this recipe keeps me from feeling TOO sorry for myself. :-) It's delicious: slightly sweet, nutty, moist... Actually, I use KA regular whole wheat flour, make a double recipe, slice and then freeze the results...Ta dah! Plenty of toast to go along with my morning (purple fruits and Greek yogurt) smoothies.
  • star rating 03/01/2010
  • Maria Jette from Minneapolis
  • Just perfect! I used to bake a lot of bread back in the 80's, but have been away from the yeast "world" for ages. I bought the white whole wheat flour for several biscotti recipes around Xmas, and the recipe on the bag caught my eye-- I'm so glad I made it today! I don't feel the compulsion to knead by hand as I did way back when, and the Kitchenaid mixer did a splendid job of it.;-) ALSO-- I had regular yeast, not the quick-rise, and it worked just fine. Perfect amount of background sweetness w the brown sugar, and I love the walnuts.
  • star rating 02/21/2010
  • Mike L from Plum, Pa.
  • I love it! I ground the nuts too coarsely, but that's my problem not KAF's. This is a major keeper! The flavor was excellent, the texture just right for slicing and spreading jam.
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