Save to Pinterest A wholesome, soft whole wheat bread enriched with a variety of nuts—perfect for hearty sandwiches or enjoying with butter.
This recipe has become my go-to bread for sandwiches and toast especially when I want something filling yet wholesome.
Ingredients
- Dough: 2 1/4 cups (280 g) whole wheat flour, 1 cup (125 g) bread flour (plus extra for kneading), 2 1/4 tsp (7 g) active dry yeast, 2 tbsp (25 g) light brown sugar, 1 tsp (6 g) fine sea salt, 1 1/4 cups (300 ml) warm water (about 110°F/43°C), 1/4 cup (60 ml) neutral oil (e.g., sunflower or canola)
- Nuts: 1/2 cup (60 g) chopped walnuts, 1/4 cup (30 g) chopped pecans, 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 to Pinterest My family especially enjoys this bread toasted with butter on Sunday mornings, making brunch a warm and comforting ritual.
Notes
Add 2 tbsp of sunflower or pumpkin seeds for extra crunch. For a touch of sweetness, swirl in 1/4 cup raisins with the nuts.
Required Tools
Large mixing bowl, 9x5-inch (23x13 cm) loaf pan, measuring cups and spoons, dough scraper (optional), wire rack.
Allergen Information
Contains wheat (gluten) and tree nuts (walnuts, pecans, hazelnuts or almonds). May contain traces of other allergens depending on nut source and flour.
Save to Pinterest This nutty whole wheat loaf is a perfect blend of wholesome nutrition and satisfying texture, ideal for homemade sandwiches or a simple snack.
Recipe FAQs
- → What types of nuts can be used in this loaf?
Walnuts, pecans, and hazelnuts are recommended, but almonds or other nuts can be substituted as preferred.
- → How should the dough be kneaded for best results?
Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic to develop gluten structure.
- → Can seeds be added to the loaf?
Yes, adding sunflower or pumpkin seeds can provide extra crunch and complement the nutty flavors nicely.
- → What is the ideal baking temperature and time?
Bake at 375°F (190°C) for 30 to 35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
- → How can this loaf be stored to maintain freshness?
Store cooled slices wrapped tightly or freeze them individually for convenience and extended shelf life.