Nutty Whole Wheat Loaf

A wholesome soft whole wheat bread enriched with a variety of nuts—perfect for hearty sandwiches or enjoying with butter.

This bread has become a staple in my kitchen for its hearty texture and the satisfying crunch of mixed nuts.

Ingredients

• Dough: 2 1/4 cups (280 g) whole wheat flour, 1 cup (125 g) bread flour (plus extra for kneading), 2 1/4 tsp (7 g) active dry yeast, 2 tbsp (25 g) light brown sugar, 1 tsp (6 g) fine sea salt, 1 1/4 cups (300 ml) warm water (about 110°F/43°C), 1/4 cup (60 ml) neutral oil (e.g., sunflower or canola)
• Nuts: 1/2 cup (60 g) chopped walnuts, 1/4 cup (30 g) chopped pecans, 1/4 cup (30 g) chopped hazelnuts (or almonds)

Instructions

Step 1:

In a large bowl, combine the whole wheat flour, bread flour, yeast, sugar, and salt. Mix well.

Step 2:

Add the warm water and oil to the dry ingredients. Mix until a soft dough forms.

Step 3:

Turn the dough onto a lightly floured surface and knead for 8 10 minutes, until smooth and elastic.

Step 4:

Gradually knead in the chopped nuts until evenly distributed throughout the dough.

Step 5:

Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.

Step 6:

Punch down the dough and transfer to a lightly floured surface. Gently shape into a loaf.

Step 7:

Place the shaped dough into a greased 9x5 inch (23x13 cm) loaf pan. Cover and let rise for 45 minutes, or until the loaf has risen about 1 inch above the pan.

Step 8:

Preheat the oven to 375°F (190°C).

Step 9:

Bake the loaf for 30 35 minutes, or until golden brown and the loaf sounds hollow when tapped.

Step 10:

Remove from the pan and cool on a wire rack before slicing.

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This bread brings my family together, especially on cozy weekend mornings with fresh butter melting on warm slices.

Required Tools

Large mixing bowl, 9x5 inch (23x13 cm) loaf pan, measuring cups and spoons, dough scraper (optional), wire rack

Allergen Information

Contains wheat (gluten) and tree nuts (walnuts, pecans, hazelnuts/almonds). May contain traces of other allergens depending on nut source and flour. Always check ingredient labels for cross contamination warnings.

Nutritional Information

Calories 170. Total Fat 7 g. Carbohydrates 23 g. Protein 5 g per slice (approx 1/12 loaf).

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Enjoy this nutty whole wheat loaf warm or toasted for a nourishing treat any time of day.

Recipe FAQ

→ What types of nuts work best in this loaf?

Walnuts, pecans, and hazelnuts are recommended, but almonds or other tree nuts can be used. Chopped nuts add texture and flavor.

→ How can I ensure the loaf rises properly?

Keep the dough in a warm, draft-free spot for both rising periods. Make sure the yeast is fresh and the water temperature is around 110°F (43°C).

→ Can I add seeds for extra crunch?

Yes, adding sunflower or pumpkin seeds boosts crunchiness and nutrient variety without altering the dough's texture significantly.

→ How do I check if the loaf is baked through?

Tapping the bottom of the loaf should produce a hollow sound. Additionally, look for a golden-brown crust and a firm texture.

→ What’s the best way to store leftover bread?

Slice the cooled loaf and wrap it tightly before freezing. Thaw slices as needed to maintain freshness and texture.