Healthy Pecan Bread


All purpose flour
Whole wheat flour 2 Cup (32 tbs)
Wheat germ 1⁄2 Cup (8 tbs)
Pecan halves 1 Cup (16 tbs) , chopped
Salt 2 Teaspoon
Rapid rise yeast 2 Tablespoon (1 Package)
Water 1 Cup (16 tbs)
Plain yogurt 1 Cup (16 tbs)
Honey 1⁄3 Cup (5.33 tbs)
Margarine/Butter 1⁄4 Cup (4 tbs)
Eggs 2 (At Room Temperature)


Set aside 1 cup all-purpose flour.

In large bowl, mix remaining 4 cups all-purpose flour, whole wheat flour, wheat germ, pecans, salt and yeast.

In saucepan, over low heat, heat water, yogurt, honey and margarine until very warm (125° to 130°F) stir into dry mixture.

Mix in eggs and only enough reserved flour to make soft dough.

On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes.

Cover let rest 10 minutes.

Divide dough in half shape each half into smooth ball.

Place in two greased 8-inch round cake pans.

Cover let rise in warm (80° to 85°F) place until doubled in size, about 1 hour and 15 minutes.

Preheat oven to 375°F Bake 35 to 40 minutes or until golden brown.

Remove from pans cool on wire racks.

Recipe Summary