Nutty Whole Wheat Bread Recipes

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NUTTY WHEAT BREAD



Nutty Wheat Bread image

"We prefer whole wheat bread, but sometimes it can taste a bit plain," says Blacksburg, Virginia's Amy Pennington. "I added pecans and walnuts to give this loaf wonderful flavor."

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds, 12 slices).

Number Of Ingredients 10

1 cup water (70° to 80°)
2 tablespoons honey
2 tablespoons molasses
2 tablespoons olive oil
1-1/2 teaspoons salt
1 cup whole wheat flour
2 cups bread flour
2-1/4 teaspoons active dry yeast
1/3 cup chopped pecans
1/3 cup chopped walnuts

Steps:

  • In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the pecans and walnuts.

Nutrition Facts : Calories 187 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 28g carbohydrate, Fiber 2g fiber), Protein 5g protein.

NUTTY WHOLE WHEAT BREAD



Nutty Whole Wheat Bread image

A quick nutty whole wheat bread that can be prepared in short order. Great for morning because within just over an hour you can have a loaf of bread to feed your family.

Provided by Muddyboots

Categories     Yeast Breads

Time 20m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 9

2 1/4 cups white flour
1 1/4 cups wheat flour
3/4 cup walnuts, finely chopped
2 tablespoons brown sugar
2 1/2 teaspoons fast rising yeast
1 teaspoon salt
1 cup water
1/3 cup yogurt
2 tablespoons butter

Steps:

  • Combine 1 cup white flour and wheat flour, walnuts, sugar, yeast and salt. Heat water, yogurt, and butter to 120 degrees; add to dry ingredients; beat until smooth. Stir in more flour to form a soft dough. Turn on a floured surface and knead until smooth and elastic-4 minutes. Shape into ball, cover for 20 minutes. Bake 400 degrees for 25-30 minutes.

NUTTY WHOLE WHEAT BREAD



Nutty Whole Wheat Bread image

In Lakeville, Indiana, Rosadene Herold's recipe box is quickly gaining in gains. "Moist and nutty, this whole wheat bread has excellent flavor and always bakes up golden and tender. You may want to make a couple loaves at a time," she suggests. "It never lasts long at our house!"

Provided by Taste of Home

Time 40m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

2-1/4 cups all-purpose flour
1-1/4 cups whole wheat flour
3/4 cup finely chopped walnuts
2 tablespoons brown sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup water
1/3 cup reduced-fat plain yogurt
2 tablespoons butter

Steps:

  • In a bowl, combine 1 cup all-purpose flour, whole wheat flour, walnuts, brown sugar, yeast and salt. , In a saucepan, heat the water, yogurt and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes (do not let rise)., Shape dough into a ball; place on a baking sheet coated with cooking spray. Cover and let rest in a warm place for 20 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.

Nutrition Facts : Calories 156 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 167mg sodium, Carbohydrate 23g carbohydrate, Fiber 2g fiber), Protein 4g protein.

SIMPLE WHOLE WHEAT BREAD



Simple Whole Wheat Bread image

Simply a great-tasting and easy-to-make whole wheat bread.

Provided by Nita Crabb

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h

Yield 36

Number Of Ingredients 9

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
⅓ cup honey
5 cups bread flour
3 tablespoons butter, melted
⅓ cup honey
1 tablespoon salt
3 ½ cups whole wheat flour
2 tablespoons butter, melted

Steps:

  • In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  • Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  • Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 25.9 g, Cholesterol 4.2 mg, Fat 2.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 207.1 mg, Sugar 5.3 g

WALNUT WHOLE WHEAT BREAD



Walnut Whole Wheat Bread image

This 100% whole wheat bread, moist and tender, has the nutty taste of both the wheat itself, and walnuts. It's great for sandwiches, or try it toasted and spread with jam at breakfast -- delicious!. From King Arthur Flour, Prep time includes rising time.

Provided by Annacia

Categories     Yeast Breads

Time 3h5m

Yield 1 loaf

Number Of Ingredients 7

2 teaspoons instant yeast (or 1 packet active dry yeast)
1 1/4-1 1/3 cups water (start with the smaller amount)
1 tablespoon vegetable oil
2 tablespoons brown sugar or 2 tablespoons honey, firmly packed
3 cups whole wheat flour (or White Whole Wheat)
1 1/4 teaspoons salt
3/4 cup toasted walnuts (finely chopped or crushed)

Steps:

  • The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the water first. Also, be aware that your rising times will be longer.
  • Mixing In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly floured or lightly greased surface, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
  • Shaping Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 90 minutes, until it's domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
  • Bake the bread in a preheated 350°F oven for about 35 to 40 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf.) Remove the bread from the oven, and cool it on a wire rack before slicing. Store bread in a plastic bag at room temperature.

HONEY-WHOLE WHEAT BREAD



Honey-Whole Wheat Bread image

Reap the rewards of making homemade bread. This loaf adds a touch of warmth to any meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h50m

Yield 32

Number Of Ingredients 8

2 packages regular active dry yeast
1/4 cup warm water (105°F to 115°F)
1/2 cup honey
1/4 cup butter or margarine, softened
3 teaspoons salt
2 1/2 cups very warm water (120°F to 130°F)
4 1/2 cups Gold Medal™ whole wheat flour
2 3/4 to 3 3/4 cups Gold Medal™ all-purpose flour

Steps:

  • In large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.
  • With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
  • On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
  • Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
  • Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 4 g, TransFat 0 g

JAPANESE MILK BREAD (SHOKUPAN)



Japanese Milk Bread (Shokupan) image

This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam.

Provided by Martha Stewart

Categories     Bread Recipes

Time 4h

Yield Makes two 9-by-5-inch loaves

Number Of Ingredients 10

1/2 cup whole milk
1/2 cup unbleached bread flour
6 cups unbleached bread flour, plus more for dusting
1/3 cup nonfat milk powder
1/3 cup sugar
2 teaspoons kosher salt
2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
1 1/3 cups whole milk, heated until warm to the touch (110 degrees)
1 stick plus 2 tablespoons unsalted butter, melted, plus more for brushing
1 large egg white

Steps:

  • Starter:Whisk together milk, 1/2 cup water, and flour in a small saucepan until smooth. Cook over medium-low heat, whisking frequently, until thickened slightly but still pourable (it should have the consistency of loose pudding), 3 to 4 minutes. Transfer to a small bowl; let cool until warm to the touch but no longer hot, about 10 minutes.
  • Dough: In a large bowl, whisk together flour, milk powder, sugar, salt, and yeast. Make a well in center of mixture. Add milk, melted butter, and starter to well; stir until a dough forms. Transfer to a lightly floured work surface and knead until dough is smooth and elastic and springs back when lightly pressed, 8 to 10 minutes. Transfer to a bowl brushed with butter; brush top of dough with more butter. Cover bowl with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
  • Preheat oven to 375 degrees. Brush two standard 9-by-5-inch loaf pans with butter. Punch down dough. Transfer to a clean work surface and divide in half. Roll each half into an approximately 9-inch log; transfer to prepared pans. Loosely cover with plastic wrap and let rise until more than doubled in volume (doughs should rise about 1 1/2 inches above tops of pans), 45 minutes to 1 hour.
  • Whisk egg white with 1 teaspoon water and gently brush onto tops of dough. Bake until puffed, golden brown, and a thermometer inserted in centers registers 200 degrees, 35 to 40 minutes. Let cool in pans on a wire rack 15 minutes. Flip loaves out onto rack; let cool completely before slicing and serving, or store, unsliced and wrapped in parchment-lined foil at room temperature up to 3 days, or sliced and frozen up to 3 months.

NUTTY WHOLE WHEAT BREAD



NUTTY WHOLE WHEAT BREAD image

Yield 2 loaves

Number Of Ingredients 11

Milk - 500 mls.
Water - 220 mls
Salt - 2 tsp.
Olive Oil - 3 tbsp.
Bacon Fat - 4 tsp.
Maple Syrup - 4 tbsp.
All Purpose Flour - 3 cups
Whole Wheat flour - 4 cups
Yeast - 6 tsp.
Gluten - 5 tsp
Mixed nuts - 1 1/2 - 2 cups

Steps:

  • Heat mixing bowl and bowl to raise bread in with hot water. Heat liguid ingredients to warm. Add yeast to warm water. Mix all dry ingredients (holding back one cup of white flour) plus oil and syrup. Add the yeast when disolved and the remaining liquids gradually. When mixed add the nuts. Add remaining flour until dough pulls away from bowl while mixing. Place in a large bowl with olive oil to lubricate dough and cover in a warm area for 25 minutes. Cover with a tea towel. Punch down and let rise a further 25 minutes. Punch down and divide into two loaf pans. Allow to rise about 25 minutes and then place in a 390 degree(F) oven for 25-30 minutes. Place a pan of water in the oven to allow for a better crust. Remove from oven and remove bread from pans to cool on a rack.

WHOLE WHEAT BANANA NUT BREAD



Whole Wheat Banana Nut Bread image

This is a moist banana bread recipe that I make fairly often with leftover, very ripe bananas.

Provided by PEDGI

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

⅓ cup vegetable oil
½ cup honey
1 teaspoon vanilla extract
2 eggs
1 cup mashed bananas
1 ¾ cups whole wheat flour
½ teaspoon salt
1 teaspoon baking soda
¼ cup hot water
½ cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  • In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
  • Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 29.4 g, Cholesterol 31 mg, Fat 10.5 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 215.3 mg, Sugar 14.2 g

WHOLE-WHEAT DATE NUT BREAD



Whole-Wheat Date Nut Bread image

This date-sweetened whole-wheat quickbread makes a much-appreciated holiday or hostess gift because it holds up well for several days and is a wholesome breakfast treat. The spread of tangy Neufchatel cheese balances the sweet-nutty flavor of the dates and pecans. Martha made this recipe on "Martha Bakes" episode 813.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 9-inch loaf

Number Of Ingredients 12

2 tablespoons safflower oil, plus more for pan
1 1/2 cups hot water
1 cup pitted dates, chopped
1 large egg
1 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup pecans, toasted and chopped
3/4 cup packed light brown sugar
Neufchatel cheese, for serving

Steps:

  • Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. In a medium bowl, pour hot water over dates and let stand until slightly softened, about 5 minutes. Whisk in oil, egg, and vanilla. In another bowl, stir together flours, baking soda, salt, pecans, and brown sugar. Fold egg mixture into flour mixture until just combined. Pour batter into prepared pan and smooth the top with a spatula.
  • Bake, rotating pan halfway through, until a tester inserted in center of loaf comes out clean, about 65 minutes. Let cool in pan on a wire rack, 20 minutes, then turn out bread and let cool completely. Wrap in parchment if giving as a gift, or slice and spread with Neufchatel and serve. (Loaf can be tightly wrapped and stored at room temperature up to 3 days.)

Nutrition Facts : Calories 196 g, Cholesterol 13 g, Fat 8 g, Fiber 2 g, Protein 3 g, Sodium 140 g

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RECIPE OF HOMEMADE NUTTY WHOLE WHEAT BREAD | DELICIOUS RECIPE
2020-10-20 Nutty Whole Wheat Bread In Lakeville, Indiana, Rosadene Herold's recipe box is quickly gaining in gains. "Moist and nutty, this whole wheat bread has excellent flavor and always bakes up golden and tender. You may want to make a couple loaves at a time," she suggests. Stir in more flour to form a soft dough. In bread machine pan, place the first eight …
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Top Asked Questions

What is the best way to make whole wheat bread?
A quick nutty whole wheat bread that can be prepared in short order. Great for morning because within just over an hour you can have a loaf of bread to feed your family. AMT. PER SERVING % DAILY VALUE Combine 1 cup white flour and wheat flour, walnuts, sugar, yeast and salt.
Is this whole wheat bread with nuts and seeds good?
This whole wheat bread with nuts and seeds is so good that I may not want to buy sandwich bread anymore. It’s addicting – addicting! Don’t say I didn’t warn you. Let’s make this whole wheat bread! You need a few basic ingredients.
What do you put in a walnut bread recipe?
Whole wheat flour, walnuts, sunflower seeds, flax seed (optional for a nuttier flavor), honey, olive oil, salt and yeast. For this recipe, you have to chop the walnuts and sunflower seeds into small pieces.
How to make bread with flour and yeast?
Instructions Combine 1 1/2 cups white flour, 1 1/2 cups wheat flour, salt, sugar and yeast. Stir to combine ingredients. Add water/milk/yogurt/egg mixture and blend on high speed with a hand mixer for about 5 minutes. Add one more cup of flour and stir with a wooden spoon until flour is incorporated.

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