Save A wholesome, soft whole wheat bread enriched with a variety of nuts—perfect for hearty sandwiches or enjoying with butter.
This bread recipe has been a family favorite for years thanks to its soft texture and nutty crunch.
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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)
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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.
Save My family always gathers eagerly when this loaf is fresh out of the oven, enjoying the warm nutty aroma together.
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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. Always check ingredient labels for cross-contamination warnings.
Nutritional Information
Per slice (approx 1/12 loaf): Calories 170 Total Fat 7 g Carbohydrates 23 g Protein 5 g
Save 
This nutty whole wheat loaf is perfect for both sandwiches and to enjoy fresh with butter.
Recipe FAQs
- → What types of nuts work best in this loaf?
Walnuts, pecans, and hazelnuts add a balanced nutty flavor and crunch. You can substitute or add seeds like sunflower or pumpkin for variation.
- → How can I tell when the bread is fully baked?
The loaf sounds hollow when tapped on the bottom, and it develops a golden brown crust, indicating it’s done baking.
- → What is the purpose of the two different flours?
Whole wheat flour offers wholesome texture and flavor, while bread flour provides gluten strength for a better rise and structure.
- → Can this loaf be frozen for later use?
Yes, freezing after slicing preserves freshness; simply thaw slices as needed to maintain texture and flavor.
- → How long should the dough rise before baking?
First rise is about 1 hour until doubled, then after shaping, a second rise of 45 minutes gives the loaf volume and lightness.
- → What variations can I try for added flavor?
Swirling in raisins or adding different nuts and seeds can enhance sweetness and texture to suit your preference.
