Whole Wheat Walnut Bread
Makes Two Loaves
2-3/4 to 3-1/4 cups all-purpose flour
3 cups whole wheat flour
1/3 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 tablespoon salt
3/4 cup milk
1-1/2 cups water
1/4 cup butter or margarine
1 cup chopped walnuts, toasted
Melted butter or margarine (optional)
In large bowl, combine 1 cup all-purpose flour, whole wheat flour, sugar, undissolved yeast, and salt. Heat milk, water, and 1 / 4 cup butter until very warm (120o to 130oF). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 / 2 cup flour; beat 2 minutes at high speed. Stir in walnuts and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 4 pieces. Roll each piece into 8-inch square. Shape into loaves. Place 2 rolls side by side, in each of 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375oF for 30 to 35 minutes or until done. Remove from pans; cool on wire racks. Brush with melted butter, if desired.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2.3 ounces (65 g)
Calories 170; Total fat 6 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 320 mg; Carbohydrates 27 g;
Dietary fiber 3 g (1.3 g / oz); Sugars 4 g; Protein 5 g