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Walnut-Crusted Wheat Loaves

This moist flavorful round bread from our Test kitchen has a wonderful balance of both white and wheat flours. Pass a basket of wedges with creamy butter.
  • Total Time
    Prep: 30 min. + rising Bake: 30 min. + cooling
  • Makes
    2 loaves (12 slices each)


  • 3 cups whole wheat flour
  • 2-3/4 to 3 cups all-purpose flour
  • 3/4 cup toasted wheat germ
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 teaspoons salt
  • 2 cups water
  • 1/2 cup honey
  • 1/3 cup shortening
  • 2 eggs
  • 1 cup chopped walnuts
  • GLAZE:
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 cup chopped walnuts


  • In a large bowl, combine the whole wheat flour, 2-1/2 cups all-purpose flour, wheat germ, yeast and salt. In a small saucepan, heat the water, honey and shortening to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball; flatten slightly. Place on two greased baking sheets. Cover and let rise in a warm place until doubled, about 35 minutes.
  • For glaze, in a saucepan, bring sugar and water to a boil. Cook for 2 minutes or until thickened. Brush over top of loaves. With a sharp knife, make several shallow slashes across the top of loaves. Sprinkle with walnuts.
  • Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts
1 slice: 216 calories, 8g fat (1g saturated fat), 18mg cholesterol, 204mg sodium, 32g carbohydrate (8g sugars, 3g fiber), 7g protein.
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