Nuttywholewheatbread Recipes

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100% WHOLE WHEAT BREAD WITH NUTS AND SEEDS



100% Whole Wheat Bread with Nuts and Seeds image

This whole wheat bread is packed with fiber and healthy goodness! It's delicious for breakfast or thinly sliced for sandwiches.

Provided by Rachel (littlechefbigappetite)

Categories     Bread

Time 1h40m

Number Of Ingredients 9

4 cups Whole Wheat Flour ((16 ounces))
1/4 cup sunflower seeds, chopped ((1.25 ounces))
1/4 cup walnuts, chopped ((1 ounce))
2 Tablespoons flaxseed ((optional))
3 Tablespoons olive oil ((1.25 ounces))
5 Tablespoons honey or maple syrup ((3.75 ounces))
1 1/2 teaspoons salt
2 1/2 teaspoons instant rapid rise yeast
1 1/3 cups lukewarm water

Steps:

  • In a medium bowl combine all ingredients. Mix until you have a fairly shaggy dough. Let it rest for 20 minutes, covered. Then, knead the dough until it is fairly smooth. Allow the dough to rise, covered, for two hours, until it is nearly doubled in bulk.
  • Gently deflate the dough (I just pressed down on it with my fingertips about ten times). Shape it into a log and place it into a lightly greased 8 1/2" x 4 1/2" bread pan. Cover the pan with a clear shower cap (or lightly greased plastic wrap) and let it rise for another 2 hours, until the dough has crowned 1" to 2" over the rim of the bread pan.
  • Bake the bread in a preheated 350 degree oven for 40 minutes. (Mine was done at about 35 minutes, so make sure not to over bake). Place a piece of aluminum foil over the top of the pan for the final 20 minutes of baking to make sure the top crust doesn't burn.

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

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.

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.

HEARTY NUT BREAD--BREAD MACHINE



Hearty Nut Bread--Bread Machine image

In response to a request, this was found in the cookbook that came with my Toastmaster Bread Machine. I haven't tried it. Cook time includes mixing and rising time in machine, and this will vary according to your brand of machine.

Provided by Donna M.

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 10

1 1/4 cups water
1 tablespoon oil
1 teaspoon lemon juice
1 1/2 teaspoons salt
1/4 cup molasses
1/2 cup quick oatmeal or 1/2 cup regular oatmeal
1 cup whole wheat flour
2 cups bread flour
3/4 cup walnuts
2 1/4 teaspoons active dry yeast

Steps:

  • Place ingredients in bread machine pan in the order listed.
  • Set for regular or quick cycle, and desired crust setting.
  • Press start.

Nutrition Facts : Calories 2498.8, Fat 81.1, SaturatedFat 8.8, Sodium 3545.9, Carbohydrate 391, Fiber 36.8, Sugar 50.7, Protein 71.3

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

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.

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