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Nutty Whole Wheat Bread

Healthycooking's picture
Nutty whole wheat bread is a mixed flour pecan bread. Made with wheat and all purpose flour batter, the nutty whole wheat bread is flavored with honey and moistened with milk. Yeast leavened, the nutty whole wheat bread is great for meals and has a rich and wholesome taste.
  Active dry yeast 1⁄2 Ounce (Envelope)
  Warm milk 1⁄2 Cup (8 tbs)
  Honey 4 Teaspoon
  All purpose flour 1 Cup (16 tbs), sifted
  Unsifted whole wheat flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Olive oil 1 Tablespoon
  Warm water 1⁄2 Cup (8 tbs)
  Non-stick cooking spray 1 Tablespoon
  Chopped pecans 3 Tablespoon
  Yellow cornmeal/White cornmeal 1 Tablespoon
  Milk 1 Tablespoon

In a small bowl, combine the yeast, milk, and honey.
Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves.
In a large bowl, combine the all purpose flour, whole wheat flour, salt, and pepper.
Add the olive oil, water, and the yeast mixture, and beat with a spoon until the dough forms a ball.
Turn the dough out onto a lightly flouredsurface and knead until it is smooth and elastic 8 to 10 minutes.
Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides.
Cover with a clean dish towel and let the dough rise in a warm, draft free place until doubled in bulk about 1 hour.
While the dough rises, preheat the oven to 325°F, spread the pecans on a baking sheet, and toast in the oven about 8 minutes.
When the dough has doubled in bulk, punch it down and let it rest for 10 minutes; then knead in the pecans until they are evenly distributed.
Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal.
Shape the dough into a ball, place it on the baking sheet, and cover with the dish towel; let it rise for a second time until almost doubled in bulk about 40 minutes.
Toward the end of the rising period, preheat the oven to 350°F.
Brush the top of the loaf with the tablespoon of milk.
Using a sharp knife, slash a large X 1/4 inch deep across the top.
Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2136 Calories from Fat 609

% Daily Value*

Total Fat 71 g108.7%

Saturated Fat 10.1 g50.5%

Trans Fat 0 g

Cholesterol 12.8 mg4.3%

Sodium 1064.2 mg44.3%

Total Carbohydrates 334 g111.4%

Dietary Fiber 43.8 g175%

Sugars 26.4 g

Protein 63 g126.9%

Vitamin A 3.7% Vitamin C 1.5%

Calcium 30.3% Iron 113.6%

*Based on a 2000 Calorie diet

Nutty Whole Wheat Bread Recipe