Eat it fresh out of the oven or toasted for breakfast, whole wheat nut bread will quickly become one of your favorite breakfast and snacking breads.
Yield: 2 round loaves
Prep Time: 2 hours, 30 minutes
Cook Time: 40 minutes
Total Time: 3 hours, 10 minutes
Ingredients:
- 1-1/2 cups warm water, 95 to 110 degrees F
- 2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
- 1 cup milk, room temperature
- 1/4 cup honey
- 2 tsp salt
- 2 Tbsp soft butter
- Zest from 1 small orange
- 1-1/2 cups whole wheat flour
- 1-1/2 cups chopped English walnuts
- 5 cups bread flour, about
Preparation:
- In large bowl, mix warm water and yeast. Add milk, honey, salt, soft butter, and zest. Stir. Mix in whole wheat flour and walnuts. Add in enough bread flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
- Punch down dough. Turn dough out onto lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Divide dough into 2 equal parts. Shape each dough half into a round loaf. Place loaves on greased baking sheet. Cover with clean cloth and let rise in a warm, draft-free place for 45 minutes or until doubled in size. Make 3, 1/4-inch deep, slashes across the tops of the loaves with a sharp knife.
- Bake bread at 350 degrees F for 40 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped. Remove breads from sheet and let cool on rack.
