Whole Wheat Walnut Bread
|Active dry yeast||2 Tablespoon|
|Whole wheat flour||3 Cup (48 tbs)|
|Lukewarm water||1 1⁄4 Cup (20 tbs)|
|All purpose unbleached flour||4 Cup (64 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Light molasses||4 Tablespoon (Unsulfured)|
|Unsalted butter||6 Tablespoon, softened|
|Egg wash||1 Tablespoon|
|Egg||1 (With 2 Teaspoons Water And A Pinch Of Salt)|
In a large bowl proof the yeast in 1/2 cup of the water with the sugar for 15 minutes or until foamy.
In a bowl combine the milk, molasses, butter, and salt and add to yeast mixture.
Stir, in the whole wheat flour and 3 cups of the unbleached flour.
Transfer dough to a floured surface and knead it, incorporating more unbleached flour if the dough is too sticky, for 8 to 10 minutes or until smooth.
Form the dough into a ball, put it into a buttered bowl and turn it to coat it with the butter.
Cover the bowl with plastic wrap and a dish towel and let the dough rise for 1 1/2 hours or until doubled in bulk.
Punch down dough and knead in walnuts.
Halve dough, form each half into a loaf, and put the loaves in two buttered loaf pans, 8 1/2 X 4 1/2 X 2 5/8 inches.
Let the loaves rise, covered loosely, for 45 minutes or until they have risen 1 1/2 inches above the rims of the loaf pans.
Brush with the glaze and bake in a 400 F oven for 45minutes, or until the loaves sound hollow when the bottoms are tapped.
Transfer to racks to cool for 10 minutes, turn out onto racks and let cool completely.
Serving size: Complete recipe
Calories 5075 Calories from Fat 1540
% Daily Value*
Total Fat 174 g268%
Saturated Fat 60.5 g302.5%
Trans Fat 0 g
Cholesterol 492.4 mg164.1%
Sodium 2206.9 mg92%
Total Carbohydrates 750 g250%
Dietary Fiber 79 g316.1%
Sugars 53.6 g
Protein 152 g304.2%
Vitamin A 56.7% Vitamin C 0.15%
Calcium 75% Iron 285.1%
*Based on a 2000 Calorie diet