Whole Wheat Walnut Bread

I have been searching for a good whole wheat walnut bread recipe ever since I tried the walnut bread at this amazing bakery down the street. This one from King Arthur Flour is so good, I can’t stop eating it. It isn’t made with 100% whole wheat, rather 1/3, but that still adds more fiber. Nut breads are the best. You can try to use pecans as well, as the original recipe suggests. This bread is great for breakfast with jam, peanut butter, etc., or as sandwich bread for lunch.

5.0 from 2 reviews
Whole Wheat Walnut Bread
Prep time
Cook time
Type: Bread
Serves: 4
  • 2 teaspoons instant yeast
  • 1 cup + 2 tbsp water
  • 3 tbsp dark brown sugar
  • 2 tbsp butter
  • 2 cups King Arthur unbleached all-purpose flour
  • 1 cup King Arthur whole wheat flour
  • 1¼ tsp salt
  • ¾ cup chopped walnuts
  • ¼ cup rolled oats
  • 1 egg white
  1. Add water, sugar, and yeast to a large bowl and let stand 10 minutes (yeast should be poofy).
  2. Add butter, salt, and 1 cup of whole wheat flour and mix with a fork or standalone mixer with hook attachment.
  3. Chop walnuts to a coarse texture in a food processor.
  4. Add remaining flour a little at a time, interchangeably with nut and oat mixture.
  5. Knead by hand on a floured surface or with mixer for 10 minutes.
  6. Place in a greased bowl and cover for 1 hour.
  7. Punch dough down and form into a log. Brush all around with egg white and roll in oats.
  8. Fold ends underneath and place into a 9x5 inch loaf pan. Cover and let rise 45 minutes.
  9. Preheat oven to 350 F.
  10. Bake for 35-45 minutes.
  11. Turn onto wire cooling rack immediately and let cool before serving.
Makes one 1.5lb loaf

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Original recipe: http://www.kingarthurflour.com/recipes/pecan-wheat-bread-1-1/2-pound-loaf-recipe


  1. Eleanor says:

    I LOVE this recipe, but every time I make it it reaaaally sticks to the pan. Any tips? Should I wait until it is cooled to try to remove it, or do it right away? I just finished backing it and I put a lot of oil on the pan but it still stuck 🙁

    • Kristianne says:

      I use canola cooking spray to grease the pan very well, and I also let it cool before removing from the pan and it has not stuck for me! Let it cool for 30 minutes or so before trying to remove…

  2. Kristi says:

    Do you chop up the rolled oats in the food processor along with the nuts or mix the “whole” oats into the chopped nuts?

  3. Jen Terwilliger says:

    Delicious!!! Bread temp should get to 190º – 195º and it’s PERFECT! I toasted the nuts because I had the time. Bread popped right out of the pan as soon as it came out of the oven. I lightly sprayed the pan with canola oil. Thanks for this great recipe.

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