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Recipe Marathon – Day 6

This is yet another bread that I made from Whole Grains baking book by King Arthur Flour. I borrowed the book from the library and I’m totally in love with it. There are a ton of recipes that I’ve already bookmarked to make. I’m planning to buy it from Amazon because there’s no way I can make all my bookmarked dishes before the time runs out on the book.

This is probably the first yeast bread that I baked, not including pizza crusts & naan breads. We really liked the soft bread with the slightly crunchy crust. It is not too sweet nor too savory which makes it ideal for both sweet & savory additions. We had it for breakfast with nutella, butter & jelly and for lunch with egg salad.

Recipe from Whole Grains Baking Book.

Print Recipe
Whole Wheat Walnut Bread Yum
Whole Wheat Walnut Bread
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 40 minutes
Servings
x
Ingredients
  • 3 cups Whole Wheat flour – (Recipe called for traditional, I used white ww)
  • tsps Yeast Instant
  • ¾ cup Walnuts
  • 2 tbsps Dark Brown sugar Light or – , firmly packeds
  • 2 tbsps Vegetable Oil
  • 3 tbsp Orange Juice
  • 1 cup water Lukewarm
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 40 minutes
Servings
x
Ingredients
  • 3 cups Whole Wheat flour – (Recipe called for traditional, I used white ww)
  • tsps Yeast Instant
  • ¾ cup Walnuts
  • 2 tbsps Dark Brown sugar Light or – , firmly packeds
  • 2 tbsps Vegetable Oil
  • 3 tbsp Orange Juice
  • 1 cup water Lukewarm
Whole Wheat Walnut Bread
Instructions
  1. Combine all the ingredients, and mix & knead them until you have a soft, smooth dough. I used by hands, but you can use a stand mixer or bread machine to do this. Cover and allow the dough to rise until its puffy and nearly doubled in bulk, 1 to 2 hours.
  2. Lightly grease an 8½ x 4½ inch loaf pan. Gently deflate the dough, and shape into a 8" log. Place in the prepared pan. Cover it gently with lightly greased plastic wrap or a proof cover, and allow it to rise till it's crowned about 1" over the rim of the pan, 1½ to 2½ hours.
  3. Near the end of the bread's rising time, preheat the oven to 350ºF.
  4. Uncover and bake the bread for about 40 minutes., tenting it with foil after 15minutes.
  5. The bread is done when it is golden and an instant-read thermometer inserted into the center registers 190ºF. (I don't have any such fancy equipment in my kitcehn but the bread was definitely done and delicious.)
  6. Remove it from the oven, after a minute or so turn it out onto a rack.
  7. Brush with melted butter (I brushed some earth balance), if desired; to keep the crust soft.
  8. Cool the bread 30 minutes before slicing.
Recipe Notes

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7 thoughts on “Whole Wheat Walnut Bread”

  1. nut-cut bread 🙂 and you added nutella to it? gosh..bread looks so fluffy with the pores..Wishing you and your family a Very Happy New year pavani..I’ll keep in touch, even though the marathon is coming to an end..

  2. Thanks for mentioning the cookbook. We are so glad you are enjoying it, and very happy to hear that your library has it on their shelves. Your bread looks wonderful. We love it with Nutella too. Happy Baking in 2010.~MaryJane @ King Arthur Flour

  3. I like my bread to look exactly like this … full of those beautiful pot-holes (can’t believe I would ever say that about pot holes), I am going to search for this book too … looks absolutely delicious, Pavani!

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