Whole Wheat, Buckwheat, and Walnut Bread: A Hearty Loaf with Character

There are few things more grounding, more deeply satisfying, than the aroma of freshly baked bread wafting through the kitchen. I remember countless hours spent in my grandmother’s bustling bakery, the air thick with the sweet, yeasty scent of rising dough and the comforting promise of a perfectly baked loaf. While she mastered many classics, it was the rustic, hearty loaves that always held a special place in my heart. This Whole Wheat, Buckwheat, and Walnut Bread, with its robust flavor and satisfying chew, instantly transports me back to those cherished moments, a testament to the simple beauty of wholesome ingredients transformed by heat and time.

Recipe Overview

• Prep Time: ~15 minutes (plus rising time)
• Cook Time: 40 minutes
• Total Time: ~2 hours 55 minutes to 3 hours 40 minutes (including rising time)
• Yields: 2 loaves
• Serves: 32
• Dietary Type: Vegetarian (can be made Vegan by ensuring ingredients like olive oil are suitable)

Ingredients

This recipe yields two wonderfully dense and flavorful loaves, perfect for sharing or savoring over the week. The combination of whole wheat and buckwheat flours provides a substantial base, while the vital wheat gluten ensures a satisfying chew that’s often missing in purely whole grain breads.

• 4 cups whole wheat flour
• 1 1⁄4 cups buckwheat flour
• 3⁄4 cup vital wheat gluten flour
• 2 cups walnuts, halved and broken into pieces
• 1⁄2 cup raisins
• 4 teaspoons instant yeast
• 2 1⁄4 cups water, lukewarm
• 1⁄4 cup orange juice, at room temperature
• 4 tablespoons extra virgin olive oil
• 2 to 2 1⁄2 teaspoons salt (I typically use 2 teaspoons, but feel free to add an additional 1/4 teaspoon for a more pronounced salty flavor if desired.)

Equipment Needed

• Large mixing bowl (or stand mixer with dough hook attachment)
• Measuring cups and spoons
• Fork or spatula
• Two greased loaf pans (approximately 9″ x 4 1⁄2″ each)
• Plastic wrap
• Baking sheet (optional, for placing loaf pans on)
• Oven
• Cooling rack
• Sharp knife or lame

Instructions

Crafting this bread is a journey of patience and transformation, from a shaggy dough to a perfectly risen, golden-brown masterpiece.

1. In a large mixing bowl, combine the whole wheat flour, buckwheat flour, and vital wheat gluten flour. Whisk them together to ensure they are well integrated.
2. To the dry flour mixture, add the walnuts, raisins, instant yeast, and salt. Stir everything together until the dry ingredients are evenly distributed.
3. Pour in all the liquid ingredients: the water, orange juice, and extra virgin olive oil.
4. Using a sturdy fork or a spatula, mix the ingredients until the dough begins to come together and becomes too stiff to continue mixing with the fork.
5. If you have a stand mixer, transfer the dough to the bowl of your stand mixer. Attach the dough hooks and knead on medium speed for approximately 5 minutes. If you are kneading by hand, turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, about 8-10 minutes.
6. Lightly grease a clean bowl that is at least twice the volume of your dough. Place the kneaded dough into this bowl, turning it to coat the surface with a bit of oil. Cover the bowl tightly with plastic wrap.
7. Find a warm, draft-free spot in your kitchen and let the dough rise for 1 1/2 to 2 hours, or until it has doubled in bulk. This time can vary depending on the ambient temperature of your kitchen.
8. Once the dough has doubled, gently punch it down to release the accumulated gases.
9. Divide the dough into two equal portions. Shape each portion into a loaf and place them into your prepared, greased loaf pans.
10. Cover each loaf pan with plastic wrap, again ensuring a good seal. Place them in a warm spot and allow them to rise for another hour.
11. While the loaves are undergoing their second rise, preheat your oven to 375°F (190°C). It’s worth noting that oven temperatures can vary significantly; some ovens might perform better at 400°F (200°C), so be prepared to adjust slightly if you know your oven runs cool.
12. Just before baking, remove the plastic wrap. Using a sharp knife or a baker’s lame, make three diagonal slashes across the top of each loaf. This helps the bread expand evenly in the oven.
13. Brush the tops of each loaf with cold water. This will help create a lovely, crisp crust.
14. Carefully place the loaf pans into the preheated oven. Bake for 40 minutes.
15. After 40 minutes, the loaves should be beautifully golden brown. To check for doneness, carefully remove the loaves from their pans (they will be hot!) and tap on the bottom of each loaf. If it sounds hollow, the bread is perfectly baked.
16. If you suspect the bread isn’t quite done, place the loaves directly on the oven rack and bake for an additional 5 minutes, then check again.
17. Allow the loaves to cool on a wire rack for at least 15-20 minutes before slicing. This resting period is crucial for the internal structure of the bread to set.

Expert Tips & Tricks

For a more rustic crust, consider baking the loaves directly on a preheated baking stone or steel in the oven instead of in loaf pans. If you prefer a softer crust, you can lightly brush the tops with melted butter or milk right after removing them from the oven. To ensure a consistent rise, especially in cooler kitchens, you can place the covered dough bowls in a slightly warmed, turned-off oven with the oven light on – the gentle warmth is often enough.

Serving & Storage Suggestions

This hearty bread is a delight when served warm, with a generous slathering of good quality butter, or alongside a hearty soup or stew. It also makes for a fantastic base for avocado toast or as a robust accompaniment to a cheese board.

For storage, once the bread has completely cooled, wrap it tightly in plastic wrap or place it in an airtight bread bag. It will keep well at room temperature for 2-3 days. For longer storage, freeze the loaves or slices. Wrap them tightly in plastic wrap, followed by a layer of aluminum foil, or use a freezer-safe bag. Frozen bread can last for up to 3 months. To reheat, you can lightly toast slices, or if reheating a whole loaf, warm it gently in a 300°F (150°C) oven for about 10-15 minutes.

Nutritional Information

This is an estimate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	~149 kcal	N/A
Calories from Fat	~62 kcal	N/A
Total Fat	~7 g	10%
Saturated Fat	~0.8 g	3%
Cholesterol	0 mg	0%
Sodium	~148.5 mg	6%
Total Carbohydrate	~17.8 g	5%
Dietary Fiber	~3 g	12%
Sugars	~1.9 g	7%
Protein	~6.2 g	12%

Variations & Substitutions

The beauty of this recipe lies in its adaptability. For those seeking a gluten-free option, unfortunately, the vital wheat gluten makes this recipe inherently not gluten-free. However, you could explore entirely separate gluten-free bread recipes. If you find raisins too sweet, consider swapping them for chopped dried cranberries or even a handful of toasted sunflower seeds for added crunch. A touch of honey or maple syrup could be added to the wet ingredients for a hint of sweetness, though it will alter the bread’s dense, savory character. You could also experiment with other nuts like pecans or almonds in place of some or all of the walnuts.

FAQs

Q: Why is my bread so dense?
A: This recipe is intentionally designed to be on the denser side due to the high proportion of whole grains and the vital wheat gluten. If you prefer a lighter crumb, you might try reducing the whole wheat flour slightly and increasing the vital wheat gluten, or ensure your yeast is fresh and your rising times are adequate.

Q: My bread didn’t rise as much as expected. What could be wrong?
A: Common culprits include old or inactive yeast, water that was too hot (killing the yeast) or too cold (slowing it down), or a cool proofing environment. Ensure your yeast is fresh and the water is lukewarm (around 105-115°F or 40-46°C).

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, but you’ll need to activate it first. Dissolve active dry yeast in a small amount of the lukewarm water with a pinch of sugar and let it sit for 5-10 minutes until foamy before adding it to the other wet ingredients.

Q: How can I get a darker, crispier crust?
A: Ensure your oven is accurately preheated and consider baking at the higher end of the temperature range if your oven runs cool. You can also try baking the bread directly on a hot baking sheet or pizza stone. Brushing with water before baking also contributes to a crispier crust.

Q: Is it important to make slashes on the top of the loaf?
A: Yes, the diagonal slashes (called scoring) allow the bread to expand in a controlled manner as it bakes. Without them, the crust might split unpredictably.

Final Thoughts

This Whole Wheat, Buckwheat, and Walnut Bread is more than just a recipe; it’s an experience. It’s the reward of honest ingredients and patient craftsmanship, a loaf that offers comfort and sustenance in every hearty slice. I encourage you to embrace the process, to feel the dough come to life under your hands, and to savor the incredible aroma that will fill your home. Serve it warm with your favorite toppings, share it with loved ones, and enjoy the simple, profound pleasure of baking your own delicious bread. It pairs beautifully with a strong cup of coffee or a glass of robust red wine.