Search

Recipes

Baking Basics

Products

Contact Us

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

Whole Wheat Walnut Bread

difficulty

Intermediate

Yield

2 loaves

Prep Time

1:00

Bake Time

25 to 30 minutes

Rise Time

1 hour

Next arrow

Swipe right

  • difficulty

    Intermediate

  • Yield

    2 loaves

  • Prep Time

    1:00

  • Bake Time

    25 to 30 minutes

  • Rise Time

    1 hour

Ingredients

  • 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)

Directions

  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.
youtube
yeast 101
facebook
tips & tricks
instagram
techniques & how-tos

you may also like

Nutty Orange Wheat Bread
Apple Cinnamon Granola Bread
Whole Wheat Three Seed Bread
print image

Whole Wheat Walnut Bread

  • Difficulty: Intermediate
  • Yield: 2 loaves
  • Prep Time: 1:00
  • Bake Time: 25 to 30 minutes
  • Rise Time: 1 hour

Ingredients

  • 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)

Directions

  • Combine 1 cup all-purpose flour, whole wheat flour, sugar, undissolved yeast and salt in a large mixer bowl.
  • Heat milk, water, and 1/4 cup butter until very warm (120° to 130°F). Add to flour mixture.
  • 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.
  • Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  • Divide dough into 4 pieces. Roll each piece into 8-inch square. Roll into loaves.
  • 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.
  • Bake at 375°F for 25 to 30 minutes or until done.
  • Remove from pans; cool on wire racks. Brush with melted butter, if desired.