Nutty Whole Wheat Loaf

A wholesome, soft whole wheat bread enriched with a variety of nuts—perfect for hearty sandwiches or enjoying with butter.

This loaf quickly became a family favorite because of its rich nutty flavor and soft texture.

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.

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This bread freezing well makes it perfect for quick breakfast options with the family.

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/almonds). May contain traces of other allergens depending on nut source and flour.

Nutritional Information

Calories: 170, Total Fat: 7 g, Carbohydrates: 23 g, Protein: 5 g per slice (about 1/12 loaf)

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Enjoy this nutritious loaf fresh or frozen to savor its wholesome flavor anytime.

Recipe Q&A

→ What nuts are used in this loaf?

Chopped walnuts, pecans, and hazelnuts (or almonds as an alternative) are mixed into the dough for added texture and flavor.

→ Can I substitute other nuts or seeds?

Yes, you can replace or add nuts like almonds or seeds such as sunflower or pumpkin for extra crunch and variety.

→ What is the purpose of combining whole wheat and bread flour?

Using both provides a balance of hearty whole grain flavors and gluten strength for a soft but structured loaf.

→ How long should the dough rise?

The dough is allowed to rise twice: first for about an hour until doubled, then after shaping for 45 minutes to develop a light texture.

→ How do I know when the loaf is baked?

The loaf is done when it develops a golden crust and sounds hollow when tapped on the bottom.

→ Is this loaf suitable for vegetarians?

Yes, it contains no animal products beyond common baking ingredients suitable for a vegetarian diet.