This rustic Pecan Whole Wheat Bread is a comforting, hearty loaf that brings a wonderful homemade feel to any meal. The dough is enriched with warm milk, robust molasses, and a touch of oil for tenderness, creating a soft crumb with a deep, slightly sweet flavor profile. Toasted pecans are folded into the dough, adding a delightful crunch and nutty aroma that pairs perfectly with the earthy whole wheat and rye flours. With its sturdy crust and dense texture, this bread is ideal for making thick sandwiches or simply served with butter at breakfast. It’s a versatile recipe that uses pantry staples, resulting in a satisfying loaf that smells incredible while baking and tastes even better fresh from the oven.
Pecan Whole Wheat Bread
Description
This rustic Pecan Whole Wheat Bread is a comforting, hearty loaf that brings a wonderful homemade feel to any meal. The dough is enriched with warm milk, robust molasses, and a touch of oil for tenderness, creating a soft crumb with a deep, slightly sweet flavor profile. Toasted pecans are folded into the dough, adding a delightful crunch and nutty aroma that pairs perfectly with the earthy whole wheat and rye flours. With its sturdy crust and dense texture, this bread is ideal for making thick sandwiches or simply served with butter at breakfast. It&# 226;ÂÂs a versatile recipe that uses pantry staples, resulting in a satisfying loaf that smells incredible while baking and tastes even better fresh from the oven.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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In a large mixing bowl, combine the warm milk and yeast. Let stand for 5-10 minutes until foamy to activate the yeast.
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Add the molasses, oil, salt, toasted pecans, whole wheat flour, and rye flour to the yeast mixture. Stir until combined.
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Gradually add the bread or all-purpose flour, one half-cup at a time, mixing well after each addition until the dough becomes stiff and pulls away from the sides of the bowl.
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Turn the dough out onto a well-floured surface. Knead for 8-10 minutes, adding more flour if necessary, until the dough is smooth, elastic, and soft but not sticky.
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Place the dough in a lightly oiled large bowl, turning to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
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Punch down the dough to release air bubbles. Divide the dough in half.
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Shape each half into a loaf and place into two greased 9x5-inch or 8x4-inch bread pans.
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Cover the loaves loosely and let rise again for 45-60 minutes, or until doubled in height.
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Bake in the preheated oven for 35 minutes.
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Remove the loaves from the pans and place them directly on the oven rack. Continue baking for 10-15 minutes more, until the bottoms sound hollow when tapped. If the tops are browning too quickly, cover loosely with aluminum foil.
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Remove from the oven and let cool completely on a wire rack before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1049.6kcal
- % Daily Value *
- Total Fat 99.1g153%
- Saturated Fat 13.5g68%
- Cholesterol 3.0mg1%
- Sodium 9813.0mg409%
- Total Carbohydrate 42.2g15%
- Dietary Fiber 11.5g46%
- Sugars 30.3g
- Protein 16.1g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled bread in a plastic bag or bread box at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
Toasting Pecans: For best flavor, toast the pecans in a 350ðF oven for 5-8 minutes before chopping and adding to the dough. This enhances their nutty aroma.
Flour Variations: If you do not have rye flour, you can substitute it with an additional cup of whole wheat flour, though the flavor will be slightly different.
Baking Tip: If the tops of the loaves are getting too dark before the centers are cooked through, tent them with aluminum foil during the final 10-15 minutes of baking.
