Walnut Wheat Bread Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
- 1 teaspoon salt
- 3/4 cup water
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 3/4 cup chopped walnuts
- 1-1/2 cups whole wheat flour
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 to 1-1/2 cups all-purpose flour
- 1/3 cup reduced-fat plain yogurt
- Carbohydrate 3.91910979311311 g
- Cholesterol 3.81289062663513 mg
- Fat 4.67435224020019 g
- Fiber 0.374041677127282 g
- Protein 1.33919609375823 g
- Saturated Fat 1.095733958724 g
- Serving Size 1 1 serving (22g)
- Sodium 11.7333958385024 mg
- Sugar 3.54506811598583 g
- Trans Fat 0.405139270876516 g
- Calories 60 calories
Directions In a large bowl, combine 3/4 cup all-purpose flour, whole wheat flour, walnuts, brown sugar, butter, yeast and salt. In a saucepan, heat water, yogurt and butter to 120degrees-130degrees; stir into flour mixture. Add enough of the remaining all-purpose to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a 15-in. rope. Place the ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. Bake at 375degrees for 23-28 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf (16 slices). Originally published as Walnut Wheat Bread in Taste of Home October/November 2000, p16
