What nuts are used in this loaf?

Chopped walnuts, pecans, and hazelnuts (or almonds) are incorporated to add crunch and flavor.

Can I substitute the nuts in the dough?

Yes, feel free to use any nuts of your choice or add seeds like sunflower or pumpkin for extra texture.

The loaf should be golden brown and sound hollow when tapped at the bottom.

Allow the dough to rise for 1 hour initially, then after shaping, rise for 45 minutes until it has increased about 1 inch above the pan.

Yes, it freezes well; slice the loaf before freezing for easy use later.

A combination of whole wheat flour and bread flour ensures a soft yet hearty texture.

A wholesome, soft whole wheat bread enriched with a variety of nuts—perfect for hearty sandwiches or enjoying with butter.

This bread became a family favorite because of its soft texture and nutty flavor that reminds me of cozy mornings.

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)

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.

This bread brings us together at the breakfast table, reminding us of shared warmth and good times.

Large mixing bowl, 9x5 inch (23x13 cm) loaf pan, measuring cups and spoons, dough scraper (optional), wire rack

Contains wheat (gluten) and tree nuts (walnuts, pecans, hazelnuts/almonds). May contain traces of other allergens depending on nut source and flour.

Per slice, approx 1/12 loaf: 170 calories, 7 g total fat, 23 g carbohydrates, 5 g protein

Enjoy this nutty whole wheat loaf fresh or toasted for a satisfying treat any time of day.

→ What nuts are used in this loaf?: Chopped walnuts, pecans, and hazelnuts (or almonds) are incorporated to add crunch and flavor.
→ Can I substitute the nuts in the dough?: Yes, feel free to use any nuts of your choice or add seeds like sunflower or pumpkin for extra texture.
→ How do I know when the bread is fully baked?: The loaf should be golden brown and sound hollow when tapped at the bottom.
→ What is the rising time for the dough?: Allow the dough to rise for 1 hour initially, then after shaping, rise for 45 minutes until it has increased about 1 inch above the pan.
→ Can I freeze the bread?: Yes, it freezes well; slice the loaf before freezing for easy use later.
→ What flours are used in the dough?: A combination of whole wheat flour and bread flour ensures a soft yet hearty texture.