Best 7 Nutty Prune Wheat Bread Recipes

WHOLE WHEAT BANANA NUT BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
• Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

NUTTY WHOLE WHEAT BREAD

Steps:

• In a bowl, combine 1 cup all-purpose flour, whole wheat flour, walnuts, brown sugar, yeast and salt. , In a saucepan, heat the water, yogurt and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes (do not let rise)., Shape dough into a ball; place on a baking sheet coated with cooking spray. Cover and let rest in a warm place for 20 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.

PRUNE NUT BREAD

Steps:

• Preheat oven to 350F and grease two loaf pans very well.
• Cream butter and sugar; add egg and blend well.
• Combine liquids together; add alternately with whole wheat flour to first mixture.
• Sift white flour, baking powder, baking soda and salt together.
• Add with prunes and walnuts to first mixture; beat thoroughly.
• Pour into prepared pans and bake for an hour or until bread tests done.

NUTTY WHEAT BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
• Just before the final kneading (your machine may audibly signal this), add the pecans and walnuts.

NUTTY WHEAT BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the pecans and walnuts.

NUTTY WHOLE WHEAT BREAD

Steps:

• Combine 1 cup white flour and wheat flour, walnuts, sugar, yeast and salt. Heat water, yogurt, and butter to 120 degrees; add to dry ingredients; beat until smooth. Stir in more flour to form a soft dough. Turn on a floured surface and knead until smooth and elastic-4 minutes. Shape into ball, cover for 20 minutes. Bake 400 degrees for 25-30 minutes.

NUTTY PRUNE WHEAT BREAD

Steps:

• Make 1 ½-Pound Recipe with bread machines that use 3 cups flour, or make 2-Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients except prunes and walnuts in bread machine pan in the order recommended by the manufacturer. Add prunes and walnuts at the Raisin/Nut signal.Select Whole Wheat or Basic/White cycle. Use Medium crust color. Remove baked bread from pan, and cool on wire rack.1 Slice: 185 calories (45 calories from fat) 5g fat (1g saturated) 0mg cholesterol 230mg sodium 33 carbohydrate (3g dietary fiber) 5g proteinSUCCESS TIP We found from our testing that the same amount of yeast is needed for both the 1 1/2-pound and 2-pound loaves.SUCCESS TIP If your bread machine doesn't have a Raisin/Nut signal, add the prunes 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.TRY THISToast slices of this prune-studded bread to serve at breakfast with fluffy scrambled eggs, Canadian-style bacon and fresh-squeezed orange juice. Serve with lemon curd or orange marmalade.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.