Save A wholesome, soft whole wheat bread enriched with a variety of nuts—perfect for hearty sandwiches or enjoying with butter.
This bread has become a favorite in my kitchen because of its soft texture and rich nutty flavor that keeps everyone coming back for more.
Ingredients
- Whole Wheat Flour: 2 1/4 cups (280 g)
- Bread Flour: 1 cup (125 g) plus extra for kneading
- Active Dry Yeast: 2 1/4 tsp (7 g)
- Light Brown Sugar: 2 tbsp (25 g)
- Fine Sea Salt: 1 tsp (6 g)
- Warm Water: 1 1/4 cups (300 ml) about 110°F/43°C
- Neutral Oil: 1/4 cup (60 ml) e.g., sunflower or canola
- Chopped Walnuts: 1/2 cup (60 g)
- Chopped Pecans: 1/4 cup (30 g)
- Chopped Hazelnuts: 1/4 cup (30 g) or almonds
Instructions
- Step 1:
- In a large bowl, combine the whole wheat flour, bread flour, yeast, sugar, and salt. Mix well.
- Step 2:
- Add the warm water and oil to the dry ingredients. Mix until a soft dough forms.
- Step 3:
- Turn the dough onto a lightly floured surface and knead for 8 10 minutes, until smooth and elastic.
- Step 4:
- Gradually knead in the chopped nuts until evenly distributed throughout the dough.
- Step 5:
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
- Step 6:
- Punch down the dough and transfer to a lightly floured surface. Gently shape into a loaf.
- Step 7:
- Place the shaped dough into a greased 9x5 inch (23x13 cm) loaf pan. Cover and let rise for 45 minutes or until the loaf has risen about 1 inch above the pan.
- Step 8:
- Preheat the oven to 375°F (190°C).
- Step 9:
- Bake the loaf for 30 35 minutes or until golden brown and the loaf sounds hollow when tapped.
- Step 10:
- Remove from the pan and cool on a wire rack before slicing.
Save This bread always brings my family together, especially when we break it fresh out of the oven for Sunday brunch.
Required Tools
Large mixing bowl, 9x5 inch (23x13 cm) loaf pan, measuring cups and spoons, dough scraper optional, wire rack
Allergen Information
Contains wheat (gluten) and tree nuts (walnuts, pecans, hazelnuts or almonds). May contain traces of other allergens depending on nut source and flour.
Nutritional Information
Approximately 170 calories, 7 g total fat, 23 g carbohydrates, and 5 g protein per slice (1/12 loaf).
Save Enjoy freshly baked nutty whole wheat bread as a wholesome snack or sandwich base that nourishes and delights.
Recipe FAQs
- → What nuts are used in this loaf?
Walnuts, pecans, and hazelnuts (or almonds) are mixed into the dough to add a crunchy texture and rich flavor.
- → How long does the dough need to rise?
The dough requires two rising periods: one hour after kneading and about 45 minutes after shaping into the loaf pan.
- → Can I substitute other nuts or add seeds?
Yes, you can substitute nuts as preferred and add sunflower or pumpkin seeds for additional crunch.
- → What is the baking temperature and time?
Bake at 375°F (190°C) for 30 to 35 minutes until the loaf is golden and sounds hollow when tapped.
- → How should the bread be stored after baking?
Cool completely on a wire rack before slicing. It can be frozen for later use; slice before freezing for convenience.
- → Is this loaf suitable for vegetarians?
Yes, it uses plant-based ingredients making it appropriate for vegetarian diets.