Whole Wheat Walnut Bread

Name: Whole Wheat Walnut Bread
Yield: One 9- to 10-inch round loaf
Cuisine: American
Ingredients: Cornmeal for bottom of loaf; 2 cups walnut pieces, coarsely chopped; Cornmeal for bottom of loaf; 1½ cups unbleached bread or all-purpose flour; 2 tablespoons walnut oil (optional); 2¼ teaspoons (1 envelope) active dry or instant yeast; 1½ cups unbleached bread or all-purpose flour; ½ to ¾ cup unbleached bread or all-purpose flour; 2 teaspoons salt; 1 cup whole wheat flour; ½ to ¾ cup unbleached bread or all-purpose flour; 2¼ teaspoons (1 envelope) active dry or instant yeast; 1 cup warm tap water (about 110 degrees)

Preparation info

One
9- to 10 inch round loaf

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

Whole wheat walnut bread is a perfect brunch and lunch bread. It is excellent with both mild and strong cheeses, and also makes a great base for simple sandwiches with cream cheese fillings to serve for tea.

The walnut oil in the dough emphasizes the delicate walnut flavor, but if you can’t find the oil you will have a fine-tasting loaf without it.

Ingredients

Americas
United States
Lunch
Vegan
Bread
Brunch

Ingredients

Method