Whole Wheat Walnut Bread Recipe

Whole Wheat Walnut Bread has a Wonderful taste. The wheat flour and walnuts gives the Whole Wheat Walnut Bread Gripping taste.

Summary

CourseMethod
DishInterest Group

Ingredients

 Active dry yeast2 Tablespoon
 Salt1 Teaspoon
 Whole wheat flour3 Cup (48 tbs)
 Lukewarm water1 1⁄4 Cup (20 tbs)
 All purpose unbleached flour4 Cup (64 tbs)
 Sugar1 Teaspoon
 Chopped walnuts1 Cup (16 tbs)
 Milk1 Cup (16 tbs)
 Light molasses4 Tablespoon (Unsulfured)
 Unsalted butter6 Tablespoon, softened
 Egg wash1 Tablespoon
 Egg1 (With 2 Teaspoons Water And A Pinch Of Salt)

Nutrition Facts

Serving size: Complete recipe

Calories 5075 Calories from Fat 1540

% Daily Value*

Total Fat 174 g268%

Saturated Fat 60.5 g302.5%

Trans Fat 0 g

Cholesterol 492.4 mg

Sodium 2206.9 mg92%

Total Carbohydrates 750 g250%

Dietary Fiber 79 g316.1%

Sugars 53.6 g

Protein 152 g304.2%

Vitamin A 56.7% Vitamin C 0.15%

Calcium 75% Iron 285.1%

*Based on a 2000 Calorie diet

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.
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