Save A wholesome, soft whole wheat bread enriched with a variety of nuts—perfect for hearty sandwiches or enjoying with butter.
I love baking this bread because it fills the kitchen with a warm nutty aroma and makes for perfect sandwiches.
Ingredients
- Dough: 2 1/4 cups (280 g) whole wheat flour
- Dough: 1 cup (125 g) bread flour (plus extra for kneading)
- Dough: 2 1/4 tsp (7 g) active dry yeast
- Dough: 2 tbsp (25 g) light brown sugar
- Dough: 1 tsp (6 g) fine sea salt
- Dough: 1 1/4 cups (300 ml) warm water (about 110°F/43°C)
- Dough: 1/4 cup (60 ml) neutral oil (e.g. sunflower or canola)
- Nuts: 1/2 cup (60 g) chopped walnuts
- Nuts: 1/4 cup (30 g) chopped pecans
- Nuts: 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.
Save This bread always brings my family together for a cozy afternoon snack, especially when served warm with butter.
Required Tools
Large mixing bowl, 9x5-inch (23x13 cm) loaf pan, measuring cups and spoons, dough scraper (optional), and 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
Per slice (approx. 1/12 loaf): 170 calories, 7 g total fat, 23 g carbohydrates, 5 g protein.
Save Enjoy baking this nourishing bread that fills your home with warmth and wholesome flavors.
Recipe FAQs
- → What type of nuts are best for this loaf?
Walnuts, pecans, and hazelnuts are traditional choices, but you can substitute almonds or add seeds like sunflower or pumpkin for extra crunch.
- → How do I know when the bread is fully baked?
When the loaf has a golden-brown crust and sounds hollow when tapped on the bottom, it is fully baked and ready to cool.
- → Can I prepare the dough ahead of time?
Yes, you can prepare the dough and refrigerate it overnight for a slower rise, which can enhance flavor and convenience.
- → What is the purpose of mixing two types of flour?
Combining whole wheat and bread flour balances nutrition and structure, resulting in a loaf that is both hearty and tender.
- → How should I store the loaf after baking?
Cool completely, then store in an airtight container at room temperature for up to three days or slice and freeze for longer keeping.