Nutty Whole Wheat Loaf

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

This bread quickly became my family's favorite for sandwiches and toast.

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)

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.

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We love enjoying this bread fresh from the oven with butter during weekend breakfasts together.

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): 170 calories, 7 g total fat, 23 g carbohydrates, 5 g protein.

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This nutty whole wheat loaf is a healthy and flavorful choice for your daily bread needs.

Recipe Q&A

→ What nuts are used in the loaf?

Walnuts, pecans, and hazelnuts (or almonds) add a rich texture and nutty flavor.

→ Can I substitute other nuts?

Yes, you can mix in your preferred nuts or add seeds like sunflower or pumpkin for extra crunch.

→ How do I know when the loaf is baked?

It should be golden brown and sound hollow when tapped on the bottom.

→ Is the dough difficult to knead?

The dough is soft and elastic, requiring 8–10 minutes of kneading until smooth.

→ Can I add sweetness to the loaf?

Swirling in raisins with the nuts adds a subtle sweet note to the bread.

→ How long does the dough need to rise?

The dough should rise about 1 hour initially and then 45 minutes after shaping.