Whole-Wheat Walnut Bread Recipe

Ingredients
<br>- 1 (.25 ounce) package dry yeast (about 2 1/4 teaspoons)
<br>- 1/4 cup honey
<br>- 1 3/4 cups warm water (110 degrees F)
<br>- 2 tablespoons plain low-fat yogurt
<br>- 2 tablespoons vegetable oil
<br>- 3 cups all-purpose flour, divided
<br>- 2 cups whole wheat flour
<br>- 1/3 cup coarsely chopped walnuts, toasted
<br>- 2 teaspoons salt
<br>- cooking spray
<br><p></p>Directions
<br>step 1: Dissolve yeast and honey in warm water in a large bowl; let stand 5 minutes. Stir in yogurt and oil. Lightly spoon flours into dry measuring cups; level with a knife. Add 21/2 cups all-purpose flour, whole-wheat flour, walnuts, and salt to yeast mixture; stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
<br>step 2: Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85degrees), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
<br>step 3: Preheat oven to 350 degrees.
<br>step 4: Uncover dough. Bake at 350 degrees for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
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Ingredients
- 1 (.25 ounce) package dry yeast (about 2 1/4 teaspoons)
- 1/4 cup honey
- 1 3/4 cups warm water (110 degrees F)
- 2 tablespoons plain low-fat yogurt
- 2 tablespoons vegetable oil
- 3 cups all-purpose flour, divided
- 2 cups whole wheat flour
- 1/3 cup coarsely chopped walnuts, toasted
- 2 teaspoons salt
- cooking spray

Directions
step 1: Dissolve yeast and honey in warm water in a large bowl; let stand 5 minutes. Stir in yogurt and oil. Lightly spoon flours into dry measuring cups; level with a knife. Add 21/2 cups all-purpose flour, whole-wheat flour, walnuts, and salt to yeast mixture; stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
step 2: Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85degrees), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
step 3: Preheat oven to 350 degrees.
step 4: Uncover dough. Bake at 350 degrees for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

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