Walnut-Crusted Wheat Loaves Recipe

Name: Walnut-Crusted Wheat Loaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups whole wheat flour; 2-3/4 to 3 cups all-purpose flour; 3/4 cup toasted wheat germ; 2 packages (1/4 ounce each) active dry yeast; 2 teaspoons salt; 2 cups water; 1/2 cup honey; 1/3 cup shortening; 2 eggs; 1 cup chopped walnuts; 1/4 cup sugar; 1/4 cup water; 1/4 cup chopped walnuts

Servings: persons

3 cups whole wheat flour
2-3/4 to 3 cups all-purpose flour
3/4 cup toasted wheat germ
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2 cups water
1/2 cup honey
1/3 cup shortening
2 eggs
1 cup chopped walnuts
1/4 cup sugar
1/4 cup water
1/4 cup chopped walnuts

1
In a large bowl, combine the whole wheat flour, 2-1/2 cups all-purpose flour, wheat germ, yeast and salt. In a small saucepan, heat the water, honey and shortening to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball; flatten slightly. Place on two greased
4
. Cover and let rise in a warm place until doubled, about 35 minutes.
5
For glaze, in a saucepan, bring sugar and water to a boil. Cook for 2 minutes or until thickened. Brush over top of loaves. With a sharp knife, make several shallow slashes across the top of loaves. Sprinkle with walnuts.
6
Bake at 375u00b0 for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

938

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups whole wheat flour, 2-3/4 to 3 cups all-purpose flour, 3/4 cup toasted wheat germ, 2 packages (1/4 ounce each) active dry yeast, and more.

Yes, Walnut-Crusted Wheat Loaves falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Walnut-Crusted Wheat Loaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions