Recipe: Whole Wheat Walnut Bread (using brown sugar or honey and toasted walnuts)

WHOLE WHEAT WALNUT BREAD

2 tsp. instant yeast
1 1/4 to 1 1/3 cups water (start with the smaller amount)
3 Tbsp. canola oil
2 Tbsp. brown sugar, firmly packed (or 2 Tbsp. honey may be substituted)
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1 1/4 tsp. salt
3/4 cup toasted walnuts, finely chopped or crushed

Preheat oven to 350 degrees F.

In large mixing bowl, combine all ingredients and stir until dough starts to leave sides of bowl.

Transfer dough to lightly greased or floured surface. Knead 6 to 8 minutes or until it begins to become smooth and supple. (You may also knead dough in electric mixer or food processor or bread machine set to "dough.")

Transfer dough to lightly greased bowl. Cover bowl and allow dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours.

Transfer dough to a lightly oiled work surface and shape into 8-inch log. Tuck ends under as you place log in lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover pan loosely with lightly greased plastic wrap and allow bread to rise for about 90 minutes until domed about 1-inch above edge of pan. A finger pressed into dough should leave a mark that rebounds slowly.

Bake bread in preheated oven at 350 degrees F for about 35 to 40 minutes until golden brown. Test for doneness by removing from pan and thumping on bottom - it should sound hollow. Or measure interior temperature with an instant read thermometer that should read 190 degrees at center of loaf.

When done, remove bread from pan and cool on wire rack before slicing. Store in plastic bag at room temperature.

Makes about 16 slices.

Per serving (1 slice): 150 calories, 7 g total fat (0.5 g saturated fat), 20 g carbohydrate, 4 g protein, 2 g dietary fiber, 180 mg sodium.

RECIPE NOTES:
" Nothing permeates a kitchen more with comforting and appetizing aromas than freshly baked bread, especially if it contains fragrant walnuts. Add the benefits of whole wheat and you also get taste, texture and nutrition.

Whole-wheat flour, which is a rich brown color, contains the complete wheat kernel that includes the bran and the germ. This provides the full nutritional value of whole grain, a pleasing nutty flavor and a denser texture. Some all-purpose flour is added to provide "airiness" to the dough and enhance the moisture of the bread.

Instant yeast is similar to active dry yeast, but has the advantage that it does not require rehydration and can be added directly into all but the driest doughs.

The walnuts impart a wonderful flavor and provide disease-fighting omega-3 fatty acids. Walnuts have been cultivated for thousands of years - although there are different types with varying origins. English walnuts originated in India and around the Caspian Sea, while black walnuts are native to North America where they played an important role in the diets of both Native Americans and colonial settlers.

So enjoy the taste and nutritional benefits of whole grain and walnuts in a wonderful freshly baked bread from your oven."

Source: The American Institute for Cancer Research (AICR)