Pecan Whole Wheat Bread

Ingredients

2 tablespoons Yeast

2 1/2 cups Warm milk (105-115 deg F)

cup Molasses

3 tablespoons Walnut or vegetable oil

2 teaspoons Salt

2 cups Toasted pecans, broken into large pieces

2 cups Whole wheat flour

1 cup Rye flour (or an additional 1 cup whole 3 cups bread or all-purpose flour

Preparation

Proof yeast in warm milk in large bowl. Add molasses, oil, salt, and pecan pieces, whole wheat and rye flour. Mix together. Add bread flour, 1/2 cup at a time and mix until dough is stiff.

Remove dough from bowl onto well-floured surface and gradually knead in enough remaining flour to make a soft dough. Place dough in lightly oiled bowl, flour and let rise until double.

Punch down and divide in half. Form each half into a loaf and place in bread pans (9x5inch or 8x4 inch) Let rise until doubled.

Bake in preheated 350-degree oven for 35 minutes. Remove from pans. Continue to bake until loaf sounds hollow when tapped on bottom. Let cool on rack before cutting.