Serves: 5
Total Calories: 732
Yield: 1 Medium Loaf

2 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon (1 packet) active dry yeast
1 1/2 cups lukewarm water
1 tablespoon salt
1 3/4 cups white unbleached flour
1/2 cup rye flour
3/4 to 1 1/2 cups whole wheat flour
1 cup coarsely chopped walnuts
2 tablespoons butter at room temperature

1. Mix together the sugar and cinnamon in a small bowl and set aside.

2. Place the yeast and water in a dishpan or large bowl and stir with a wooden spoon. Add the salt, white flour, and rye flour, and stir until well mixed. Cover and let sit at room temperature for about 20 minutes, or until the mixture begins to rise.

3. Add 1/2 cup of whole wheat flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for about 10 minutes, or until the dough is smooth and elastic. Flatten the dough, sprinkle with walnuts and about three-fourths of the cinnamon-sugar mixture, and work into the dough until well distributed. Shape the dough into a ball.

4. Spread a little butter on the bottom and sides of the bowl. Add the ball of dough, then turn it over, buttered side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Thoroughly butter an 8-x-4-inch bread pan and set aside.

5. Punch down the risen dough, knead for a minute, then form into a flattened rectangle that is a little longer than the pan. Starting at one of the long sides, tightly roll up the rectangle. Pinch the seam together, turn the loaf over, and tuck the ends under neatly. Place seam-side down in the prepared pan, cover, and let rise for 30 minutes, or until doubled in bulk.

6. Generously brush the top of the risen loaf with softened butter, and sprinkle with the remaining cinnamon-sugar. Place the pan in a preheated 400ºF oven and bake for about 50 minutes, or until the loaf is brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

Nutritional Facts:

Serves: 5
Total Calories: 732
Calories from Fat: 186

More Recipes from the Great Natural Breads Made Easy Cookbook:
Honey Whole Wheat Bread
75 Minute Health Bread
Peasant Bread
Wheat-Berry Bread
Corn-Wheat Bread
Oatmeal Bread
Anadama Bread
Grow Your Own Sprouts
Sprouted Wheat Bread
Wheatena Wheat Bread
Soy Bread
Norwegian Rye Bread
Potato-Rye Bread
Rye-Corn-Potato Bread
Pumpernickel Bread
Wheat Germ Batter Bread
Whole Wheat Batter Bread
Ten-Grain Bread
Multigrain Bread
Olive Bread
Multi-Seed Bread
Walnut Bread
Kaffee Klatch Bread