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Whole Wheat Walnut Bread

American.Kitchen's picture
Whole Wheat Walnut Bread has a Wonderful taste. The wheat flour and walnuts gives the Whole Wheat Walnut Bread Gripping taste.
Ingredients
  Active dry yeast 2 Tablespoon
  Salt 1 Teaspoon
  Whole wheat flour 3 Cup (48 tbs)
  Lukewarm water 1 1⁄4 Cup (20 tbs)
  All purpose unbleached flour 4 Cup (64 tbs)
  Sugar 1 Teaspoon
  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)
Directions

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.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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