Walnut Whole Wheat Bread
Experience the wholesome goodness of homemade Walnut Whole Wheat Bread, a rustic loaf brimming with nutty flavor and nutritious ingredients. This recipe combines hearty whole wheat flour, a touch of honey for natural sweetness, and crunchy chopped walnuts for an irresistible texture and flavor contrast. The simple, step-by-step process ensures a perfectly soft and fluffy interior with a golden, crusty exterior, all while benefiting from the rich aroma of freshly baked bread. Perfect for breakfast toast, hearty sandwiches, or served alongside soups and salads, this bread is a versatile addition to your baking repertoire. Packed with fiber, healthy fats, and natural ingredients, it’s an ideal choice for those seeking a healthier homemade bread option. Bake your way to comfort and flavor with this easy yet impressive walnut-studded loaf!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water (110°F or 43°C)
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 cup Chopped walnuts
Instructions
In a large mixing bowl, combine the warm water, honey, and active dry yeast. Allow the mixture to sit for 5–10 minutes until it becomes frothy, indicating the yeast is activated.
Stir in the olive oil and salt, then gradually add the whole wheat flour and all-purpose flour, mixing with a wooden spoon or dough hook attachment of a stand mixer.
Knead the dough on a lightly floured surface for about 8–10 minutes (or for 5–7 minutes with a stand mixer) until it becomes smooth and elastic.
Gently knead the chopped walnuts into the dough until evenly distributed.
Form the dough into a ball and place it in a lightly greased bowl. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and shape it into a loaf. Place the loaf into a greased 9x5-inch bread pan.
Cover the pan lightly with a towel and allow the dough to rise again for about 30–40 minutes, or until it has doubled in size.
Meanwhile, preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 405.5 g | 147% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 40.4 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2239 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
