100% Whole-Wheat Walnut Bread


I wasn’t expecting much when I made this bread. When I sliced into it, it was another thing. The loaf had a nice crumb, sliced well and was immensely soft and fluffy inside. I had to do a double-take on the recipe to make sure it was 100% whole-wheat and it was! It’s delicious on its own, with mature cheese or butter.

As you all know, I’m working my way through Bernard Clayton’s complete book of breads – it’s an awesome book. I’ve still to find a recipe we don’t like!

I would make this bread again this weekend; however, I’ve worn out my stand-mixer’s motor and am awaiting the delivery of the new one. I know, I could knead the dough by hand, but I’m far too lazy for that!



Makes 2 loaves

Adapted from “Bernard Clayton’s New Complete Book of Breads”, by Bernhard Clayton



  • 750-900 g (5-6 c) whole-wheat flour
  • 15 g (1 ½ T) dry active yeast
  • 1 ½ t salt
  • 70 g (½ c) non fat dry milk
  • 540 ml (2 ¼ c) water at 50-55°C/120-130°F
  • 85 g (¼ c) honey
  • 30 g (2 T) unsalted butter
  • 110 g (1 c) walnuts, coarsely chopped



1. In the bowl of a stand-mixer, add 450 g (3 c) flour, yeast, salt and dry milk. Stir with a flat beater to blend. Pour in the warm water, honey and butter. Stir the thick batter-like dough vigorously for about 2 minutes.

2. With the machine still beating, add 150 g (1 c) four, working it into the batter. Add the flour 50 g (⅓ c) at a time until the batter forms a moist and sticky mass.

3. Allow the dough to rest for 5 minutes to allow the wheat to absorb the moisture.

4. Replace the beater with a dough hook. Continue to add the flour gradually until the dough is a shaggy mess. Knead the dough with the dough hook for 8-10 minutes on medium speed or until the dough is smooth and elastic.

5. Cover with cling film (plastic wrap) and allow to prove until double in size, around 1 hour. Alternatively place the bowl into the refrigerator for an overnight cold prove. If doing a cold prove, remember to take the dough out of the refrigerator 1-2 hours before proceeding to the next step.

6. Punch down the dough, transfer to a lightly floured work surface. Flatten the dough into a large oval and sprinkle the walnuts in the center. Fold in the sides to enclose the nuts and knead until evenly distributed throughout. Allow to rest for 5 minutes.

7. Divide into 2 equal pieces and shape each one to fit a 11 ½ x 21 ½ cm (4 ½ x 8 ½ inch) loaf tin. Cover with wax paper and allow to rise for 1 hour.

8. Preheat the oven to 190°C/375°F 20 minutes before baking.

9. Remove the wax paper and bake the loaves in the middle of the oven for 35-45 minutes. They will be deep brown in color and start to pull away from the sides of the pan when done. They will sound hollow when thumped on the underside and when a toothpick inserted in the center of the loaf comes out clean, they are done.

10. Turn the loaves out onto wire racks to cool for at least 30 minutes before slicing and serving. Enjoy!


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