Whole Wheat, Buckwheat and Walnut Bread

“I tried several whole wheat bread recipes that I found here, but although I liked some of the qualities, none was quite what I was looking for. But those recipes were a good starting point, and a good way to learn. This bread is very tasty, on the dense side, not sweet, is high in Omega 3 and relatively high in fiber and protein. It's also chewy, which is one of the qualities that was lacking in other whole wheat bread recipes I tried. This recipe is for 2 loaves.”
READY IN:
1hr
SERVES:
32
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, combine all the flours and add the other dry ingredients: walnuts, raisins, yeast and salt. Mix well. Add all the liquid ingredients: water, orange juice, olive oil and mix well with a fork until the dough becomes too stiff to continue.
  2. I used the bowl from my stand mixer, so I put the bowl on the stand and ran it with dough hooks for about 5 minutes. You can also knead the dough.
  3. Place the dough in a bowl at least twice the volume of the dough, cover the bowl with plastic wrap, put in a warm place and let rise for 1 1/2 to 2 hours, until it's about double in bulk.
  4. Punch the dough down, separate into 2 parts, and put into greased loaf pans (each about 9" by 4 1/2"). Cover each with plastic wrap, put in a warm place and allow to rise for an hour.
  5. Heat your oven to 375°F (Please note that oven temperatures are not always precise; yours may need 400° F for example).
  6. Make 3 diagonal slashes across the top of each loaf, then brush cold water on the top each loaf.
  7. Place in oven and bake for 40 minutes.
  8. Allow the loaves to cool a bit before removing from the loaf pans.
  9. You can be sure the bread is done if it sounds hollow when you tap on the bottom of the loaf. If you don't think it's done give it another 5 minutes on the rack.
  10. Please note that the prep time does not include rising time (2 1/2 -3 hours).

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