Jan 282015

After a long gap of baking, yesterday I made this wonderful 100% whole wheat bread with lots of walnuts and pistachios. I already have another version of 100% whole wheat bread which was liked a lot by many of you. I have been making that bread once a week and it helps me for a quick and healthy breakfast.

This bread recipe that I am sharing today is high in fibre as it is made with walnuts and also whole wheat (mine is actually a mix of whole wheat, oats, husk, barley etc). The bread came out real fluffy and soft with nuts in every bite. Hope you would try this soon !!


Makes: 20 slices

Rise time: 2 hours

Baking time: 30-40 mins


Whole wheat flour/multigrain flour – 3 cups

Active dry yeast – 2 tsp

Yogurt/curd/buttermilk – 1/3 cup

Butter/clarified butter/ghee/oil – 2 tbsp

Walnuts and pistachios – ½ cup combined (very roughly chopped to fine pieces)

Almond extract – 1 tsp, optional

Sugar – 1 tsp

Salt – 1 tsp

Water – enough to make sticky dough

For brushing (May use any one of the below)

Milk – ¼ cup

Butter – 1 tsp, softened

Ghee/oil – 2 tbsp



  1. Add sugar to about 4 tbsp water and heat it slightly till it is warm. It should not be hot, if you place your finger in it, you should be able to bear the heat.
  2. Add the yeast, mix once and let it rest in a warm place, preferably in a closed oven till it foams up and becomes creamy. Then the yeast is activated and ready for use.
  3. Take the wheat flour, yogurt/curd, salt, almond extract, walnut and pista and butter/oil in a large mixing bowl.
  4. Add the activated yeast and about 1 cup water. Combine well. The dough will be very sticky and messy at this stage. If the dough is not sticky, add more water to make it sticky).
  5. Flour your work surface and knead the dough for about 5 minutes till you get soft and smooth dough.
  6. Place it in a greased bowl and cover with damp cloth or cling film (make sure it is air-tight) and let it rest to rise for atleast 1 hour.
  7. After an hour, the dough would have risen. Transfer it to your work surface, punch it to release the air and roll it into a log/cylindrical shape and tuck the edges.
  8. Place it tucked side down in a greased bread loaf tin/casserole-kind of dish that is rectangular and cover it with a damp cloth. Let it rest for another hour.
  9. After an hour, brush the top with butter/oil/milk and bake it in a pre-heated oven first at 200°C for 10 minutes and then reduce the temperature to 150°C for 30 minutes. When you tap the bread, it should sound hollow.
  10. Remove from oven; transfer the bread from the loaf tin/casserole dish onto a wire rack to cool completely.
  11. Then, cut it into slices and enjoy !!


  1. The baking time will vary depending on the size of your bread loaf pan. So, keep checking after 20 minutes of baking time.
  2. You can coat the top of the bread with some oats too.IMG_1994-3

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