Cook the Book – Whole Wheat Walnut Bread

Whole Wheat Walnut Bread

3 cups whole wheat flour
3 cups all-purpose flour
1 tablespoon (1 package) dry yeast
1 tablespoon packed brown sugar
2 tablespoons molasses
2 tablespoons melted margarine or butter
1 tablespoon salt
1/3 cup dry milk
2¼ cups warm water
1 cup whole walnuts

Combine both flours and the yeast in a large bowl. Stir in all the remaining ingredients, reserving ½ cup water.  Add more water if needed. Knead for 10-15 minutes. Oil the bowl and the top of the dough, cover, and set aside in a warm, draft free place to rise until doubled (about 1 hour). Preheat oven to 350°. Divide the dough in half; shape them into 2 round loaves. Place the loaves on a cookie pan.  Cover and allow to rise again. When the loaves have nearly doubled, make three diagonal slashes on each loaf with a razor or very sharp knife. Place the pans in the oven, throw 3 or 4 ice cubes into the bottom of the oven (or a pan set in the bottom of the oven) to generate steam and quickly close the oven door.  Bake until golden brown (around 35 minutes).

Makes 2 loaves

For bread machine:
1¾ cups water
2 cups whole wheat flour
2½ cups bread flour
2 teaspoons yeast
1½ teaspoons salt
1/3 cup dried milk
1 tablespoon vital wheat gluten
2 tablespoons butter
2 tablespoons molasses 

Add the ingredients in the order listed above or in the order required for your machine.  Some machines require that the flour go in first.  You must use bread flour rather than all-purpose flour. 

Makes one 2-pound loaf