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Whole Wheat Walnut Bread

Whole Wheat Oat Walnut Bread

By: Amy Sandidge of
Amy loves milling her own flour and adding whole grains to her recipes.  She often uses partial whole wheat flour, creating the perfect combination of flavor and texture.  Amy attended culinary school and worked as a cook and night-baker on an off-shore oil rig. Now she creates beautiful recipes for all of us to enjoy.


  • 1 1/4 cup milk
  • 4 tablespoon butter
  • 1/4 cup honey
  • 1 tablespoon active dry yeast
  • 1 cup regular oats
  • 1 teaspoon salt
  • 3 eggs
  • 3 cups whole wheat flourI use a white whole wheat
  • 1 1/2-3 cups all purpose flour
  • 1 cup chopped walnuts


  • Add milk and butter to microwaveable dish. Heat for about a minute. Remove and stir in the oats, honey and salt. Set aside and allow to cool to about 100 degrees. This will feel just barely warm.
  • Add this mix to mixer and add eggs, full amount of whole wheat flour and only 1 1/2 cups all purpose flour. Start mixer. Add flour as needed. You want the dough to just barely pull away from the sides of the bowl. Allow to mix on medium speed for about 4-5 minutes. Add in walnuts and continue to mix until walnuts are incorporated.
  • Cover and let rise. Depending on temps in your house, it can take anywhere from 30 minutes to an hour. 
  • Form rolls or load and cover again. I make these lovely twisted rolls, check video for instructions. Doubling time should be a little quicker on the second rise.
  • Towards the end of the rise, preheat oven to 375 degrees. Brush with an egg wash. I make mine with 1 egg mixed well with plenty of milk to thin it out. Brush it on lightly. 
  • We love these hot and fresh from the oven!

For a more detailed description of this beautiful whole wheat oat walnut bread click the link below.

Whole Wheat Oat Walnut Bread

1 thought on “Whole Wheat Oat Walnut Bread”

  1. I have a wondermill and the nutrimill artiste. Best toys I’ve ever owned!
    I tried your recipe today. I did not put butter in the bread for economic reasons and caloric ones. Maybe my oats and flour were dry, but the resulting dough was like an over floured cookie dough. Very tough and did not kneed in the dough mixer , it stayed in a big lump.
    I had to add an extra half cup of fluid (potato water) and then a little more flour to get the dough to look like bread dough. The resulting volume was more appropriate for the dough mixer since it was heavier.
    But it did rise beautifully and it looks wonderful coming out of the oven haven’t tried it yet.


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