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You are here: Home / Recipes / Recipes by Course / Breakfast & Brunch Recipes / Whole Wheat Walnut Bread – Fresh From the Oven

Whole Wheat Walnut Bread – Fresh From the Oven

Published on July 29, 2010 by Helen Best-Shaw 7 Comments
Last Updated on July 29, 2018

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whole wheat walnut bread

The August challenge, and my first, from Fresh From the Oven was to make a whole wheat walnut bread.   Like the Daring Bakers, Fresh From the Oven has a new challenge, hosted by one of its members, every month.    For July our host was Sarah from Simply Cooked who chose her recipe from The Neighborhood Bakeshop by Jill Van Cleave.

After some sourdough mishaps, I feel I have lost confidence in my bread making abilities, and am delighted to have joined Fresh From the Oven, and to have the nudge to make bread once a month and am looking forward to building my skills.

Whole wheat walnut bread loaf

I pretty much followed Sarah’s recipe to the letter, but, my sponge starter was made with 50% white / 50% whole wheat flour, and I was out of walnuts and so used pecans instead.  I really like the sponger starter method, and will be using it again as I think that it gives far more flavour and hit of sourdough character to the loaf.

whole wheat walnut melting butter 1

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5 from 1 vote

Everything You Need To Know

  • Whole Wheat Walnut Bread
    • Ingredients
    • Instructions
    • Notes

Whole Wheat Walnut Bread

Deliciously nutty bread; a great accompaniment to cheese.
Servings: 1 loaf
Author: Helen Best-Shaw
Prep Time8 hrs 20 mins
Cook Time40 mins
Total Time9 hrs
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Ingredients

  • 1 tsp active dry yeast (divided)
  • 2 cups (500 ml) lukewarm water (95 - 110F, 35 - 45C), divided
  • 3 cups (380 g) plain bread flour, divided
  • 1 Tbs honey
  • 1 Tbs olive or walnut oil
  • 1 1/2 cups (180 g) stone-ground whole wheat flour
  • 1/4 cup (40 g) semolina flour, oat flour, or more whole wheat flour
  • 1 tsp sea salt
  • 1 1/2 cups (175 g) coarsely chopped walnuts, toasted

Instructions

  • First prepare the sponge starter. Dissolve 1/2 t yeast in 1 c (250 ml) lukewarm water in a medium bowl. Let proof until bubbly, about 5 minutes.
  • Add 1 1/2 c (190 g) bread flour and stir until a thick batter forms. Cover the bowl and leave at room temperature to rise and bubble for 6 to 8 hours. The starter is ready to use now or can be put in the fridge overnight. (Bring it back to room temperature before using.)
  • Dissolve the remaining 1/2 t yeast with the 1 c (250 ml) lukewarm water in a large bowl. Let proof for about 5 minutes.
  • Add the sponge starter and mix well. Stir in the honey, oil, whole wheat flour, semolina flour or oat flour (if using), and salt.
  • Add 1 1/4 c (160 g) of the remaining bread flour gradually to form a stiff dough.
  • Add the walnuts.
  • Turn out onto a floured surface and knead for ten minutes, adding as much of the reserved flour as needed to keep it from being too sticky. Knead until the dough is smooth and elastic.
  • Grease the bowl and return the dough, turning it to coat it in oil. Cover the bowl and allow the dough to rise until it is doubled in size, about 2 hours.
  • Divide the dough into two pieces and form into loaves. Place on a baking pan and leave them to rise again, about 30 minutes.
  • Bake at 400 F/205 C for 30 to 40 minutes, until the loaves sound hollow when tapped on the bottom.
  • Cool on a wire rack.

Notes

  • adapted from The Neighborhood Bakeshop by Jill Van Cleave
  • Use up leftover leaven in our leftover sourdough leaven loaf
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Whole Wheat Walnut Bread
Amount Per Serving
Calories 2852 Calories from Fat 1215
% Daily Value*
Fat 135g208%
Saturated Fat 13g81%
Sodium 2365mg103%
Potassium 1264mg36%
Carbohydrates 345g115%
Fiber 23g96%
Sugar 22g24%
Protein 78g156%
Vitamin C 2.3mg3%
Calcium 243mg24%
Iron 10.3mg57%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baked Goods
Cuisine: Bread
Keyword: Bread, Whole wheat walnut bread
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Delicious.   We had several slices warm with butter, the rest will be for breakfast tomorrow and the second loaf will be sliced and squeezed into the freezer.

Many thanks to Sarah for an excellent challenge and I am looking forward to seeing what August brings.

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Filed Under: Baking, Breakfast & Brunch Recipes Ingredients: Bread, Nuts

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    Recipe Rating




  1. Akheela

    5 stars
    This looks healthy and delicious

    Reply
  2. Alisa

    5 stars
    So spectacular! I love baking homemade bread. I shared it with my facebook viewers – http://www.facebook.com/godairyfree

    Reply
  3. Amber Shea @Almost Vegan

    5 stars
    I don’t make homemade bread nearly enough. This looks delicious.

    Reply
  4. sarah

    Hi Helen, thanks for getting involved. It’s great every month to see what the FFTO members bake and how the recipe is adapted. Your loaves look really excellent. I’ve tried it in loaf pans now, too, and I like the shape a bit better. I am looking forward to next month as well!

    Reply
  5. Sally

    4 stars
    I love the shot of the butter melting on the bread. This sponge method gives the texture of sour dough without all the agony!

    Reply
  6. clairetweet

    4 stars
    Hello and welcome to the group. I hope it will bring your bread baking mojo back. Your bread looks good. Love the fig pics are great too.

    Reply
  7. Choclette

    5 stars
    Sounds most delicious, especially with walnut oil as well as the nuts. Good luck, you’ll be wanting to bake a lot more than once a month soon.

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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