Whole Wheat Walnut Bread
This 100% whole wheat bread, moist and tender, features the nutty taste of both the wheat itself, and walnuts. It's great for sandwiches, or try it toasted and spread with jam at breakfast -- delicious!
2 teaspoons instant yeast OR 1 packet active dry yeast
1 1/4 to 1 1/3 cups water (start with the smaller amount)
1 tablespoon vegetable oil
2 tablespoons brown sugar or honey, firmly packed
3 cups King Arthur 100% White Whole Wheat Flour
1 1/4 teaspoons salt
3/4 cup finely chopped or crushed toasted walnuts
*The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the water first. Also, be aware that your rising times will be longer.
Mixing In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly floured or lightly greased surface, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
Shaping Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 90 minutes, until it's domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking Bake the bread in a preheated 350°F oven for about 35 to 40 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf.) Remove the bread from the oven, and cool it on a wire rack before slicing. Store bread in a plastic bag at room temperature. Yield: 1 loaf.
Reviews
01/13/2009
I found this recipe on the back of King Arthur's White Whole Wheat flour and have made it twice in my bread machine on the dough cycle. I then shaped, let rise and baked in the oven. It is delicious, keeps well and has a nice crumb. I only had pecans so used them. I think it would add flavor to toast the nuts a bit first
02/06/2009
Well, I've been using the KAF white whole wheat flour with great success in bran muffins, so I just had to try this recipe, which also appears on the bag of flour. I followed the recipe exactly, using active dry yeast rather than rapid rise yeast. I let the formed loaf rise a little too much (it rose very quickly -- should have kept an eye on it!) and as a result it deflated a little bit when I placed it in the oven. Still, we wound up with a fabulous loaf. Very little hands on time and tasty, healthful results; what more could you ask?
02/08/2009
I had the same results as the baker from Oregon - my loaf came out flat-topped from the oven. The dough was so active I could hardly keep it under control! But I'm eating it fresh right now and it is really delicious, and has a wonderful texture. I'll certainly make it again.
02/09/2009
This is the first time I've ever made whole wheat bread, and it also came out of the oven with a flat top. I agree with the previous reviews that the yeast in the dough was very active, but the nice thing is that it didn't take anything away from the taste of the bread. The bread was a little more dense than I had anticipated, but the nutty flavor and the soft texture was delicious.
02/24/2009
I love this recipe because it is so quick and easy to make. It slices beautifully and is perfect for sandwiches. I use sunflower seeds instead of the walnuts.
04/03/2009
09/08/2009
The recipe on the back of the white whole wheat flour bag is wonderful! I make this bread every week and it always turns out great. Thanks.
02/07/2010
I have made this bread twice. Once with the 3 cups of white Whole Wheat flour and the second time with the regular whole wheat flour.
The second time I didn't fluff the flour at all and I like it better with these two modifications. The loaf of bread was gone in no time at all.
I'd like to make this again in a bigger loaf. If I use 4 and a half cups of flour, do I just halve all the other ingredients?
Thanks.
Thanks.
Kitty - All but the yeast and salt. Keep those the same. Elisabeth @ KAF
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