Whole-Wheat Walnut Bread

Cooking Recipes Catalogue

Toast the nuts to intensify their flavor.

INGREDIENTS (for 1 servings):


  • Dissolve yeast and honey in warm water in a large bowl; let stand 5 minutes. Stir in yogurt and oil. Lightly spoon flours into dry measuring cups; level with a knife. Add 21/2 cups all-purpose flour, whole-wheat flour, walnuts, and salt to yeast mixture; stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85degrees), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
  • Preheat oven to 350 degrees.
  • Uncover dough. Bake at 350 degrees for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

  • Reprinted with permission of Cooking Light® magazine. All rights reserved.

    CALORIES 186 (18% from fat); FAT 3.8g (sat 0.5g, mono 0.9g, poly 2g); PROTEIN 5.4g; CARB 33.7g; FIBER 2.8g; CHOL 0mg; IRON 1.8mg; SODIUM 296mg; CALC 14mg