White Whole Wheat Walnut Bread

White Whole Wheat Walnut Bread

I used to never, ever, ever bake bread. Ever. I didn’t have the time, and I didn’t like kneading. But most of all I was afraid I’d mess it up. Fortunately, I’ve recently changed my tune.

It took a little bit of courage on my part to try out the White Whole Wheat Walnut Bread recipe from King Arthur, the first kneaded yeast bread I’ve made in recent memory, but I really had no need to fear it. The recipe was very straightforward and the end result: a nutty, desirably dense, flavorful loaf.  It was great with a spoonful of strawberry jam, but an absolute treat grilled into Brie & Dried Apricot Panini (on my other blog!).

White Whole Wheat Walnut Bread

I said this was an easy recipe, but it did kind of assume you know a few basics on bread-baking. Like what “lukewarm” really means, where’s a good spot in the kitchen for the dough to rise and how to tell when it’s doubled in bulk. I wasn’t too sure on those things so I consulted a few outside sources for some guidance on technique and added them in to the recipe below. If you love to bake bread, have at this one – you’ll absolutely love the nutty flavor and texture. It’s a perfect accompaniment for a cheese plate or with jam or some honey butter. And to you other bread novices out there, here’s a great chance to prove to yourself that you can do it!

** I’m submitting this post to this week’s YeastSpotting. It’s a great site to check out if you’re looking for more bread inspiration!

Walnut bread with some tea and jam makes a pretty nice afternoon snack

White Whole Wheat Walnut Bread
From the back of the King Arthur White Whole Wheat Flour package (with a few of my notes)


2 teaspoons instant yeast
1 1/3 cups lukewarm water (105°F to 115°F)
1 tablespoon vegetable oil
2 tablespoons brown sugar
3 cups white whole wheat flour (I’d recommend sticking to King Arthur’s, it’s a good one)
1 1/4 teaspoons salt
3/4 cup finely chopped walnuts

Mixing: Combine all of the ingredients in a bowl (or the bucket of a bread machine, programmed for the dough cycle; I used my stand mixer with dough hook), and mix and knead until the dough is smooth. Cover the bowl, and allow the dough to rise for 1 to 2 hours (a warm place, free from drafts, is best), until it’s doubled in bulk (press your fingertips lightly and quickly into the dough – it an indentation remains it has doubled in bulk).

Shaping: Shape the dough into an 8-inch log, and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover it loosely with plastic wrap, and allow it to rise until it crests about 1 inch over the rim of the pan (this took about another hour and a half for me).

Baking: Remove the plastic wrap, and bake the bread in a preheated 350°F oven for 35 to 40 minutes, until it’s golden brown. An instant-read thermometer inserted into the center will register 190°F. Remove it from the oven, and turn it out of the pan to cool on a rack.

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  1. Maria wrote:

    The bread looks perfect. Nice job. I love the photo with jam, that is how I enjoy my fresh bread. Nice work!

    Maria’s last blog post..Jake’s Chocolate Chip Cookies

    Posted 3.30.09 Reply
  2. Angela wrote:

    Looks heavenly! Can’t wait to see how the brie and apricot panini turn out!

    Posted 3.30.09 Reply
  3. Mmmm. Bread. We like.

    The Duo Dishes’s last blog post..No Obstacle Too Big

    Posted 3.30.09 Reply
  4. Julie wrote:

    Oh my goodness–what I wouldn’t give for that slice of bread with jam RIGHT NOW! I love good homemade bread, and I am famished!!

    Posted 3.30.09 Reply
  5. Dragon wrote:

    This bread looks so moist and delicious. I love the new blog!

    Posted 3.30.09 Reply
  6. Congratulations on conquering your fear of kneading yeast dough. Your bread looks absolutely dreamy! It’s making me rethink this giant bowl of pasta i have siting in from of me… I kinda just want a warm slice of your bread with jam!

    Posted 3.30.09 Reply
  7. RecipeGirl wrote:

    Looks great! Now I want to cook off of the backs of packages!

    RecipeGirl’s last blog post..How to Make Homemade Alfajores

    Posted 3.31.09 Reply
  8. RobinSue wrote:

    Love the new blog. Your photos are beautiful and the walnut bread turn out beautifully. I just saw an amazing brownie recipe on the side of a box yesterday and I just had to buy it to make that recipe. So this will be a fun blog to see what we are missing.

    RobinSue’s last blog post..Eating a Rainbow- Red

    Posted 3.31.09 Reply
  9. This is great! I love it when people take the plunge into yeast baking and find it’s really not so scary after all. The panini this turned into looks to die for too.

    Susan/Wild Yeast’s last blog post..Pain d’Épices

    Posted 4.2.09 Reply
  10. Mary wrote:

    This looks good and I’ll wager it tastes even better.

    Mary’s last blog post..Toscatårta and Swedish Coffee

    Posted 4.3.09 Reply
  11. Di wrote:

    Your bread looks terrific! I love KAF’s white whole wheat flour. I never think to look at the bag for recipes, though. =)

    Di’s last blog post..Nothing to see here

    Posted 4.5.09 Reply