Whole-Wheat Walnut Bread
2 teaspoons instant yeast
3 tablespoons canola oil
2 tablespoons brown sugar, firmly packed, or 2 tablespoons honey
cups whole-wheat flour
cups all-purpose flour
cup toasted walnuts, finely chopped or crushed
In large mixing bowl, combine all ingredients and stir until dough starts to leave sides of bowl.
Transfer dough to lightly greased or floured surface. Knead 6-8 minutes or until it begins to become smooth and supple. (You may also knead dough in electric mixer or food processor or bread machine set to "dough.")
Transfer dough to lightly greased bowl. Cover bowl and allow dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours.
Transfer dough to a lightly oiled work surface and shape into 8-inch log. Tuck ends under as you place log in lightly greased 81/2-by-41/2-inch loaf pan. Cover pan loosely with lightly greased plastic wrap and allow bread to rise for about 90 minutes until domed about 1-inch above edge of pan. A finger pressed into dough should leave a mark that rebounds slowly.
Heat oven to 350 degrees. Bake 35-40 minutes until golden brown. Test for doneness by removing from pan and thumping on bottom - it should sound hollow. Or measure interior temperature with an instant-read thermometer that should read 190 degrees at center of loaf.
When done, remove bread from pan and cool on wire rack before slicing. Store in plastic bag at room temperature.
Makes about 16 slices.
@Recipe nutrition:Nutrition values per slice: 150 calories, 7 g total fat (0.5 g saturated), 20 g carbohydrates, 2 g fiber, 4 g protein, 180 mg sodium.
American Institute for Cancer Research