Friday, July 03, 2009

White Whole Wheat Walnut Loaf

(Copied from my bag of King Arthur White Whole Wheat Flour and baked today.)

2 teaspoons instant yeast
1 1/3 cups lukewarm water
1 tablespoon vegetable oil
2 tablespoons brown sugar
3 cups King Arthur White Whole Wheat Flour
1 1/4 teaspoons salt
3/4 cup finely chopped walnuts

Combine all of the ingredients in a bowl (or the bucket of a bread machine programmed for the dough cycle), and mix and knead until the dough is smooth. Cover the bowl, and allow the dough to rise for 1 to 2 hours until it's doubled in bulk.

Shape the dough into an 8-inch log and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover it loosely with plastic wrap, and allow it to rise until it crests about 1 inch over the rim of the pan.

Remove the plastic wrap, and bake the bread in a preheated 350°F oven for 35 to 40 minutes, until it's golden brown. An instant-read thermometer inserted into the center will register 190°F. Remove it from the oven, and turn it out of the pan to cool on a rack. Yield: 1 loaf.

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