Cook the Book – Whole Wheat Walnut Bread

Whole Wheat Walnut Bread

3 cups whole wheat flour
3 cups all-purpose flour
1 tablespoon (1 package) dry yeast
1 tablespoon packed brown sugar
2 tablespoons molasses
2 tablespoons melted margarine or butter
1 tablespoon salt
1/3 cup dry milk
2¼ cups warm water
1 cup whole walnuts

Combine both flours and the yeast in a large bowl. Stir in all the remaining ingredients, reserving ½ cup water.  Add more water if needed. Knead for 10-15 minutes. Oil the bowl and the top of the dough, cover, and set aside in a warm, draft free place to rise until doubled (about 1 hour). Preheat oven to 350°. Divide the dough in half; shape them into 2 round loaves. Place the loaves on a cookie pan.  Cover and allow to rise again. When the loaves have nearly doubled, make three diagonal slashes on each loaf with a razor or very sharp knife. Place the pans in the oven, throw 3 or 4 ice cubes into the bottom of the oven (or a pan set in the bottom of the oven) to generate steam and quickly close the oven door.  Bake until golden brown (around 35 minutes).

Makes 2 loaves

For bread machine:
1¾ cups water
2 cups whole wheat flour
2½ cups bread flour
2 teaspoons yeast
1½ teaspoons salt
1/3 cup dried milk
1 tablespoon vital wheat gluten
2 tablespoons butter
2 tablespoons molasses 

Add the ingredients in the order listed above or in the order required for your machine.  Some machines require that the flour go in first.  You must use bread flour rather than all-purpose flour. 

Makes one 2-pound loaf


  • Eileen Hoffman
    January 17, 2010 at 12:05 pm

    OK-So I have this visual of the bread with WHOLE walnuts in it, shells and all! Tee Hee!

    Seriously, do you chop the walnuts or put in walnut halves?

    THANKS for including a recipe for a bread machine. I haven’t come across vital wheat gluten yet. I’ll be on the lookout.

    Happy 2010 from your Ohio Riggin Relic friends!

    • Annie Mahle
      January 19, 2010 at 11:13 am

      Ha! Kinda crunchy with the shells and all. Probably best to just use the “meat!”

      I use whatever I have, but really like the whole (and for you, Eileen, I mean without the shells, tee, hee) ones best.

      Wheat gluten I can find in the flour/baking section of the grocery store. It usually comes in a box about the size of the Arm and Hammer baking soda boxes.

      And a big hello to the rest of the Riggin Relics in Ohio (and those who only have to sail twice more time to become Riggin Relics!)


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