Pin to Board A wholesome, soft whole wheat bread enriched with a variety of nuts—perfect for hearty sandwiches or enjoying with butter.
This bread quickly became a favorite at home, with its hearty taste and soft texture making every sandwich feel special.
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.
Pin to Board This bread is also great to freeze; slicing before freezing makes it easy to use later for family breakfasts.
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.
Nutritional Information
Per slice (approx. 1/12 loaf): 170 calories, 7 g total fat, 23 g carbohydrates, 5 g protein.
Pin to Board 
Enjoy this nutritious loaf fresh or toasted with your favorite spread for a satisfying snack.
Common Questions
- → What nuts are used in this loaf?
Walnuts, pecans, and hazelnuts (or almonds) are combined to add rich texture and flavor.
- → How long does the dough need to rise?
The dough rises twice: first for about 1 hour to double in size, then for 45 minutes shaped in the loaf pan.
- → Can I substitute the nuts?
Yes, feel free to use any preferred nuts or add sunflower or pumpkin seeds for extra crunch.
- → What is the baking temperature and time?
Bake at 375°F (190°C) for 30–35 minutes until golden brown and hollow-sounding when tapped.
- → Is this loaf suitable for freezing?
Yes, the loaf freezes well; slice before freezing for convenient use later.
- → How do I know when the loaf is done?
The loaf should be golden-brown and sound hollow when lightly tapped on the bottom.