Categories: Bread

Ingredients

• * 1 package dry yeast (about 2 1/4 teaspoons)
• * 1/4 cup honey
• * 1 3/4 cups warm water (100° to 110°)
• * 2 tablespoons plain low-fat yogurt or low-fat sour cream
• * 2 tablespoons vegetable oil
• * 3 cups all-purpose flour, divided
• * 2 cups whole-wheat flour
• * 1/3 cup coarsely chopped walnuts or pecans, toasted
• * 2 teaspoons salt
• * Cooking spray

Directions

1. Dissolve yeast and honey in warm water in a large bowl; let stand 5 minutes. Stir in yogurt and oil. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/2 cups all-purpose flour, whole-wheat flour, walnuts, and salt to yeast mixture; stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 × 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 × 5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

3. Preheat oven to 350°.

4. Uncover dough. Bake at 350° for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

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