Nutty Whole Wheat Bread Food

WALNUT WHOLE WHEAT BREAD

Steps:

• The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the water first. Also, be aware that your rising times will be longer.
• Mixing In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly floured or lightly greased surface, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
• Shaping Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 90 minutes, until it's domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
• Bake the bread in a preheated 350°F oven for about 35 to 40 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf.) Remove the bread from the oven, and cool it on a wire rack before slicing. Store bread in a plastic bag at room temperature.

NUTTY WHOLE WHEAT BREAD

Steps:

• In a bowl, combine 1 cup all-purpose flour, whole wheat flour, walnuts, brown sugar, yeast and salt. , In a saucepan, heat the water, yogurt and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes (do not let rise)., Shape dough into a ball; place on a baking sheet coated with cooking spray. Cover and let rest in a warm place for 20 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.

NUTTY WHEAT BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the pecans and walnuts.

NUTTY WHOLE WHEAT BREAD

Steps:

• Combine 1 cup white flour and wheat flour, walnuts, sugar, yeast and salt. Heat water, yogurt, and butter to 120 degrees; add to dry ingredients; beat until smooth. Stir in more flour to form a soft dough. Turn on a floured surface and knead until smooth and elastic-4 minutes. Shape into ball, cover for 20 minutes. Bake 400 degrees for 25-30 minutes.

WHOLE WHEAT APPLE-NUT BREAD

Steps:

• Preheat oven to 350 degrees F. Grease the bottom and 1 inch up the side of a 1-1/2-quart casserole; set aside.
• In a large bowl, stir together whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, and baking soda.
• Make a well in center of flour mixture; set aside.
• In a medium bowl, combine eggs, applesauce, yogurt, brown sugar, and oil.
• Add egg mixture all at once to flour mixture.
• Stir just until moistened (batter should be lumpy).
• Fold in nuts and raisins and spoon batter into the prepared casserole. Sprinkle with wheat germ.
• Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
• Cover loosely with foil during the last 15 minutes to prevent overbrowning.
• Cool in casserole on a wire rack for 10 minutes.
• Remove bread from casserole.
• Cool completely on wire rack.
• If desired, wrap and store overnight before slicing (bread will be slightly moister the second day).
• Makes 12 servings.

WHOLE WHEAT ZUCCHINI RAISIN NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• In large mixing bowl, beat eggs until frothy.
• Add sugar, oil and vanilla to eggs and beat until thick.
• Stir in zucchini.
• Sift together dry ingredients and add to zucchini mixture; mix well.
• In a small bag, mix together 1 tbsp brown sugar and 1 tbsp flour.
• Dredge the nuts and raisins thoroughly in flour and sugar mixture to keep them from settling to the bottom of the bread.
• Stir the nuts and raisins into the mixture.
• Pour into two greased and lightly floured 9 x 5 x 3 inch bread pans or 2 muffin tins (yield 24 muffins).
• Bake 1 hour or until done.
• Heat the 3 tbsp sugar in a small dish and add the sugar.
• Baste the bread or muffin tops with the mixture when they appear to have around 5 minutes left baking.
• It makes a really nice crunchy, sugary crust.

WHOLE-WHEAT DATE NUT BREAD

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. In a medium bowl, pour hot water over dates and let stand until slightly softened, about 5 minutes. Whisk in oil, egg, and vanilla. In another bowl, stir together flours, baking soda, salt, pecans, and brown sugar. Fold egg mixture into flour mixture until just combined. Pour batter into prepared pan and smooth the top with a spatula.
• Bake, rotating pan halfway through, until a tester inserted in center of loaf comes out clean, about 65 minutes. Let cool in pan on a wire rack, 20 minutes, then turn out bread and let cool completely. Wrap in parchment if giving as a gift, or slice and spread with Neufchatel and serve. (Loaf can be tightly wrapped and stored at room temperature up to 3 days.)

WHOLE WHEAT CHERRY NUT BREAD

Steps:

• sift the dry ingredients, then add the cherries and nuts.
• add the wet ingredients, stirring only until moistened.
• pour into a greased loaf pan and bake at 350 for 60-70 minutes, or until browned.
• let cool on cooling rack.