Pecan whole wheat bread

Yield: 2 Loaves

Measure Ingredient
2 tablespoons Yeast
2½ cup Warm milk (105-115 deg F)
⅓ cup Molasses
3 tablespoons Walnut or vegetable oil
2 teaspoons Salt
2 cups Toasted pecans, broken into large pieces
2 cups Whole wheat flour
1 cup Rye flour (or an additional 1 cup whole wheat)
3 cups To 4 cups bread or all- purpose flour

Proof yeast in warm milk in large bowl. Add molasses, oil, salt, and pecan pieces, whole wheat and rye flour. Mix together. Add bread flour, ½ cup at a time and mix until dough is stiff. Remove dough from bowl onto well-floured surface and gradually knead in enough remaining flour to make a soft dough. Place dough in lightly oiled bowl, flour and let rise until double. Punch down and divide in half.

Form each half into a loaf and place in bread pans (9x5inch or 8x4 inch) Let rise until doubled. Bake in preheated 350-degree oven for 35 minutes. Remove from pans. Continue to bake until loaf sounds hollow when tapped on bottom. Let cool on rack before cutting. May need to cover tops with aluminum foil in final 10-15minutes of baking if getting too brown on top.

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