Nutty Whole Wheat Bread


In Lakeville, Indiana, Rosadene Herold's recipe box is quickly gaining in gains. 'Moist and nutty, this whole wheat bread has excellent flavor and always bakes up golden and tender. You may want to make a couple loaves at a time,' she suggests. 'It never lasts long at our house!'

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
16 servings


  • 2 ¼ cups all-purpose flour

  • 1 ¼ cups whole wheat flour

  • ¾ cup finely chopped walnuts

  • 2 tablespoons brown sugar

  • 1 (.25 ounce) package quick-rise yeast

  • 1 teaspoon salt

  • 1 cup water

  • cup reduced-fat plain yogurt

  • 2 tablespoons butter or stick margarine


  1. In a mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, walnuts, brown sugar, yeast and salt. In a saucepan, heat the water, yogurt and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes (do not let rise).

  2. Shape dough into a ball; place on a baking sheet coated with nonstick cooking spray. Cover and let rest in a warm place for 20 minutes. Bake at 400 degrees F for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.


Nutritional Analysis: One slice equals 156 calories, 6 g fat (1 g saturated fat), 4 mg cholesterol, 167 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.