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
- 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.
- 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.
- Take the wheat flour, yogurt/curd, salt, almond extract, walnut and pista and butter/oil in a large mixing bowl.
- 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).
- Flour your work surface and knead the dough for about 5 minutes till you get soft and smooth dough.
- 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.
- 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.
- 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.
- 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.
- Remove from oven; transfer the bread from the loaf tin/casserole dish onto a wire rack to cool completely.
- Then, cut it into slices and enjoy !!
- The baking time will vary depending on the size of your bread loaf pan. So, keep checking after 20 minutes of baking time.
- You can coat the top of the bread with some oats too.