1 1/2 cups lukewarm water (105º to 115ºF)
3 teaspoons Fleischmann's® Active Dry Yeast
3/4 cup lukewarm milk (105º to 115ºF)
1/3 cup sugar
3 tablespoons vegetable oil
2 teaspoons salt
3 1/4 cups all-purpose flour (3 1/4 to 3 1/2 cups)
2 1/2 cups whole wheat flour
1 cup chopped walnuts, toasted
Servings: 24
1. Combine water and yeast in large warm bowl; stir to dissolve yeast. Add milk, sugar, oil, salt, and 3 cups all-purpose flour; beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to make dough that comes away from side of bowl and forms a ball.
2. Turn dough out onto lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. (Dough will be slightly sticky after kneading.) Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Punch dough down; turn out onto lightly floured surface. Knead in walnuts. Divide dough in half. Roll each half to 12- × 8-inch rectangle. Beginning at short ends, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8 1/2- × 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Bake at 400ºF for 35 to 40 minutes, or until done. Remove from pans and cool on wire rack.
Yield: 2 Loaves
3 teaspoons Fleischmann's® Active Dry Yeast
3/4 cup lukewarm milk (105º to 115ºF)
1/3 cup sugar
3 tablespoons vegetable oil
2 teaspoons salt
3 1/4 cups all-purpose flour (3 1/4 to 3 1/2 cups)
2 1/2 cups whole wheat flour
1 cup chopped walnuts, toasted
Servings: 24
1. Combine water and yeast in large warm bowl; stir to dissolve yeast. Add milk, sugar, oil, salt, and 3 cups all-purpose flour; beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to make dough that comes away from side of bowl and forms a ball.
2. Turn dough out onto lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. (Dough will be slightly sticky after kneading.) Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Punch dough down; turn out onto lightly floured surface. Knead in walnuts. Divide dough in half. Roll each half to 12- × 8-inch rectangle. Beginning at short ends, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8 1/2- × 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Bake at 400ºF for 35 to 40 minutes, or until done. Remove from pans and cool on wire rack.
Yield: 2 Loaves