Email to Phyllis_ aka_ Filus      

Nuts: Walnut Wheat Bread - ww

Source of Recipe

Taste of Home 2000 – R. Herold; Lakeville, IN
Walnut Wheat Bread
WW Points
Diabetic Exchanges
Yield 1 loaf (16 slices)

1-1/4 to 1-1/2 c all purpose flour, ‘divided’
1-1/2 c. whole wheat flour
3/4 c chopped walnuts
2 T. brown sugar
1 1/4-oz. pkg active dry yeast
1/2 tsp. salt
3/4 c water
1/3 c plain low-fat yogurt
2 T. margarine

In a large mixing bowl, combine 3/4 c all purpose flour and the next 5 ingredients. In a saucepan, heat water, yogurt and margarine to 120º to 130º; stir into the flour mixture. Add enough of the remaining flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.

Turn onto a lightly floured surface; divide into thirds. Shape each portion into s 15-in. rope. Place the ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.

Bake at 375º for 23-28 minutes or until golden brown. Remove from pan to cool on a wire rack.

One slice equals: 133 calories…93mg sodium…trace cholesterol…19 gm carbohydrate…4 gm protein…5 gm fat…2 gm fiber ++++ Exchanges: 1 starch…1 fat ++++ WWP: 3