Whole Wheat Walnut Bread

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.

Whole Wheat Walnut Bread
Recipe from Whole Grains Baking Book.
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 ...

Whole Wheat Walnut Bread

Summary

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  • Coursebreads
  • Cuisineamerican
  • Yield1 8.5x4.5 inch loaf 1 8.5x4.5 inch loaf
  • Cooking Time40 minutesPT0H40M
  • Preparation Time20 minutesPT0H20M
  • Total Time1 hourPT1H0M
  • Passive Time

Ingredients

Whole Wheat flour – (Recipe called for traditional, I used white ww)
3 cups
Instant Yeast
2½ tsps
Walnuts
¾ cup
Light or Dark Brown sugar – , firmly packeds
2tbsps
Vegetable Oil
2tbsps
Orange Juice
3tbsp
Lukewarm water
1 cup

Steps

  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.
Whole Wheat Walnut Bread
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