Pecan Whole Wheat Rye Bread
Pecan Whole Wheat Rye Breadrecipe
Yield
18 servingsPrep
15 minCook
35 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | yeast, active dry |
|
| 2 ½ | cups |
water
warm, 105 - 115 degrees F |
|
| ⅓ | cup | molasses |
|
| 3 | tablespoons |
walnut oil
or vegetable oil |
|
| 2 | teaspoons | salt |
|
| 2 | cups |
pecans
broken into large pieces |
|
| 2 | cups | whole-wheat flour |
|
| 1 | cup |
rye flour
or an additional 1 cup wholewheat |
|
| 3-4 | cups |
all-purpose flour
or bread |
|
Directions
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 (9x5 inch or 8x4 inch)
Let rise until doubled.
Bake in preheated 350℉ (180℃) F 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 to 15 minutes of baking if getting too brown on top.
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