Whole Wheat Walnut Bread

This just may be your go-to whole wheat bread recipe. It goes together fast, and with the toasted walnuts it makes delicous toast and grilled cheese sandwiches.

Whole Wheat Walnut Bread


2 loaves 2 loaves


Intermediate Intermediate

Prep Time

1:00 1:00

Bake Time

25 to 30 minutes 25 to 30 minutes

Rise Time

1 hour 1 hour

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  • 2-3/4 to 3-1/4 cups all purpose flour
  • 3 cups whole wheat flour
  • 1/3 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 tablespoon salt
  • 3/4 cup milk
  • 1-1/2 cups water
  • 1/4 cup butter OR margarine
  • 1 cup chopped walnuts, toasted
  • Melted butter OR margarine (optional)


  1. Combine 1 cup all-purpose flour, whole wheat flour, sugar, undissolved yeast and salt in a large mixer bowl.
  2. Heat milk, water, and 1/4 cup butter until very warm (120° to 130°F). Add to flour mixture.
  3. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. Stir in walnuts and enough remaining flour to make a soft dough.
  4. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  5. Divide dough into 4 pieces. Roll each piece into 8-inch square. Roll into loaves.
  6. Place 2 rolls, side by side, in each of 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  7. Bake at 375°F for 25 to 30 minutes or until done.
  8. Remove from pans; cool on wire racks. Brush with melted butter, if desired.

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