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100% whole wheat walnut bread Fast2eat

100% whole wheat walnut bread Fast2eat

This bread has a nice, deep, rich flavour with just a hint of sweetness. Featuring plenty of crunchy walnuts, it’s absolutely delicious!!!

This whole wheat bread with walnuts is so good that you may not want to buy sandwich bread anymore. It is addicting! Please do not say I did not warn you.

This 100% whole wheat bread is moist, open-textured, and rich with nuts. This bread goes well with any meal or occasion but is especially good for breakfast or brunch. Sliced thin, this bread is an ideal accompaniment to cheese, especially to blue cheese.

Suppose you have never baked 100% whole-wheat bread. The fear of producing a dense and brick-like bread that no one wants to eat is hard to ignore. However, the vital wheat gluten strengthens the dough’s structure and makes the baked whole wheat bread less dense.


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100% whole wheat walnut Bread Fast2eat
Prep Time: 5 minutes
Cook Time: 3 hours 48 minutes
Wait time: 15 minutes
Total Time: 4 hours 8 minutes
This whole wheat bread is the best. It is packed with fibre and healthy goodness, wheaty, full of flavour, and great texture. It is delicious for breakfast or thinly sliced for sandwiches. You should try this recipe and let me know what you think.
Servings: 16 slices
Author: Susana Macedo

Ingredients

  • 1 1/3 cup Water - lukewarm - 80-90°F/26-32°C
  • 1 1/2 tbsp Butter - room temperature or Margarine
  • 1 tbsp Honey
  • 3 1/2 cup Whole wheat flour
  • 3 tbsp Brown sugar
  • 2 tbsp Vital wheat gluten
  • 1 1/2 tbsp Dry milk powder
  • 1 1/4 tsp Salt
  • 1 1/2 tsp Active dry yeast
  • 1/2 cup Walnuts - *

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “Whole Wheat” bread setting. If available Choose crust colour (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer with an Electric Knife.

Notes

*When to add walnuts?
If you prefer the nuts well chopped and mixed, add at the beginning with all other ingredients. Remember that the kneading paddle can pulverize chopped nuts.
Adding the nuts to the dough near the end of the kneading cycle (at the beep if your machine has this feature), the pieces will be lightly but efficiently distributed throughout the dough.
Adding nuts too late in the cycle will result in a layer of nuts at the bottom of the loaf.

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (usually after about 35 minutes for Whole Wheat Bread as it rests for about 25 minutes) and check the consistency of the doughball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP. It locked in the machine. Do NOT turn off the bread maker to adjust the dough.

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine or make the dough in a bread machine and bake it in the oven.
Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190-200°F/88-93°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf

Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”

Course : Appetizer, Appetizers & Starters, Breakfast, Breakfast & Brunch, Snack
Cuisine : American, Brazilian, Canadian
Keyword : 100% Whole Wheat Bread, Bake bread, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Easy, Fast, Homemade bread, Honey, Honeyed Walnut Bread, Recipe, Walnut, Walnut Bread, Walnuts, Whole Wheat, Whole Wheat Bread, Whole Wheat Cycle

Nutrition

Calories: 153kcal | Carbohydrates: 25g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 200mg | Potassium: 143mg | Fiber: 4g | Sugar: 4g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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Read bread-making further information in my book

 

Try Bread machine recipes from my Cookbook

130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.

You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.

Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.

How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.

Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”


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