Walnut Honey Bread

Walnut Honey Bread

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This rich nutty bread is a fun change from your everyday bread making. The whole wheat flour adds heartiness and texture to the sweetness of honey. And the walnuts compliment the nutty notes with a little crunch!


Units Scale
  • 2 teaspoons active dry yeast
  • 1/2 cup warm water
  • 1 teaspoon sugar
  • 1 cup whole wheat flour
  • 1 1/22 cups all-purpose flour
  • 1/2 cup full milk at room temperature, or slightly warmed
  • 1/4 cup liquid honey
  • 2 Tablespoons melted butter
  • 1 1/2 teaspoons salt
  • 3/4 cup chopped walnuts


  1. In a large bowl add yeast, warm water and sugar. Let rest until frothy and bubbly, approx. 5-10 minutes.
  2. Add whole wheat flour, 1 1/2 cups all-purpose flour (reserve the other 1/2 cup and add flour if needed once you get to the kneading stage), add milk, honey, butter, salt and chopped walnuts. Using a wooden spoon mix dough until ragged. Turn out onto a work surface and knead dough until smooth and elastic, approx. 10 minutes (this is where you can add extra flour if the dough is too sticky, careful not to add too much flour. You can also use your stand mixer, using the dough hook to knead the dough).
  3. Place dough into a greased large bowl and cover with plastic wrap. Let sit in a warm place until doubled in size, approx. 1-2 hours.
  4. Set out a baking sheet and set aside.
  5. Once dough has doubled, on a lightly floured work surface punch dough down. Divide dough in half and shape each piece into a rectangle (approx. 11 x 8 inches). Starting at the narrow end, roll into a cylinder; tightly pinching the ends as you roll, pinch to seal closed. Place seam side down on prepared baking sheet (leave lots of room between each loaf). Then, cover with plastic and let rest until doubled in size, approx. 30 minutes to 1 hour.
  6. Meanwhile preheat oven to 400˚F.
  7. Once dough has doubled, make a slash along the top of the bread using an extremely sharp knife; slash on a diagonal.
  8. Place in the middle of the oven and bake for approx. 20-25 minutes until bread is golden, crisp and sounds hollow when tapped.
  9. Transfer to a rack and let cool for 10 minutes before enjoying.


Freeze extra bread in a freezer bag for up to 2 months.

To get crispy bread the oven needs steam. There are a few tricks you can do to accomplish this. I use a spray bottle and spray water in the oven creating steam. Spray the bottom and the sides and quickly close the oven door. Make sure to avoid spraying lights in the oven. Do this approx. 3-4 times throughout the baking time. You just have to remember you are losing heat every time you open the oven door so be fast and turn your oven up, about another 15˚F higher (that’s only if you are going to try this method).


Keywords: Bread, Walnut, Honey, Yeast, Breakfast

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