Zutaten für Whole Wheat Walnut Bread
- Milk
- Active Dry Yeast
- Water
- ¼ cup melted unsalted butter
- ⅓ cup molasses
- 1 ½ teaspoons salt
- Whole Wheat Flour
- 1 ¼ cups bread flour
- 1 cup chopped walnuts
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Zubereitung von Whole Wheat Walnut Bread
- In a large bowl, combine 1 cup warm milk (105-115°F) and 2 ¼ teaspoons active dry yeast.
- Stir until yeast is dissolved. Let stand until foamy, about 5 minutes.
- Stir in ½ cup warm water (105-115°F), ¼ cup melted unsalted butter, ⅓ cup molasses, 1 ½ teaspoons salt, 2 cups whole wheat flour, and ½ cup bread flour.
- Gradually add ¾ cup bread flour, kneading the mixture in the bowl until a ball forms.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, 7-10 minutes. Add additional flour as needed to prevent sticking.
- Shape the dough into a ball, place it in a greased bowl, and turn to coat the top.
- Cover with plastic wrap and a towel. Let rise in a warm place until doubled in volume, about 1-1.5 hours.
- Punch down the dough.
- Turn the dough onto a lightly floured surface and knead in 1 cup chopped walnuts.
- Cut the dough in half.
- Cover and let rest for 10 minutes.
- Grease two large baking sheets.
- Shape each dough half into an oval and place it on a prepared baking sheet.
- Cover loosely with plastic wrap and let rise until doubled, about 30-45 minutes.
- Preheat oven to 375°F (190°C).
- With a sharp knife or razor blade, cut three slashes across the tops of each loaf.
- Lightly dust loaves with flour.
- Bake until loaves sound hollow when tapped on the bottom, about 30-35 minutes.
- Transfer to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
4g
Fat
8g
Carbs
5g
