Bread Machine Oatmeal Walnut Wheat Bread

This hearty but soft wheat bread has crunchy walnuts and a hint of honey. The aromas while baking are magnificent! Jack says each bread I make is his new favorite. I think he really means it, too.

Oatmeal Walnut Wheat Bread


  • 1 1/4 cups water
  • 1/4 cup nonfat dry milk
  • 1 1/4 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp molasses
  • 1 cup wheat flour
  • 2 cups all purpose flour
  • 1/2 cup quick-cooking oats
  • 1/3 cup chopped walnuts
  • 1 tsp instant yeast


  1. Place ingredients in bread machine according to manufacturer’s instructions.
  2. Start machine
  3. Wait impatiently for cycle to finish armed with butter and honey and a knife.

Recipe adapted from 300 Best Bread Machine Recipes by Donna Washburn and Heather Butt.

Bread Machine Challah

A five-strand braid Challah will provide us with this week’s bread. If we’re lucky, it will last until next weekend to be the main ingredient of a perfect French toast.

Challah was a special occasion bread when I was growing up. Traditionally, Challah is a Jewish celebration bread enjoyed on most Jewish holidays and on Shabbat. It does take time and effort. As warm as our Arctic home is, I never could get the “let the dough rise in a warm, draft-free place” down. If you’ve been following along, you know I depend on my bread machine as the warm, draft-free place.

This challah recipe came from 300 Best Bread Machine Recipes by Donna Washburn and Heather Butt. The bread was eggy and had the texture and taste I remember growing up. The machine did all the work kneading and rising. As for the braiding technique, I followed a terrific tutorial on


  • 1 cup water
  • 2 eggs
  • 1 1/4 tsp salt
  • 3 tbsp granulated sugar
  • 3 tbsp butter (room temperature)
  • 4 cups bread flour
  • 1 tsp instant yeast


  • 1 egg yolk
  • 1 tbsp water


  1. Measure bread ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select dough cycle.
  2. Remove dough to a lightly floured board; cover with a large bowl and let rest for 10 minutes.
  3. Divide dough into 5 portions. Roll each with the palm of your hand into long, smooth ropes (1 inch in diameter). Braid. See tutorial ( for directions. Pinch ends together. Cover and let rise in a warm, draft-free place until doubled in volume (30 – 40 minutes).
  4. Preheat oven to 375 degrees F.
  5. When the dough has risen, beat egg yolk and water. Brush braid with glaze.
  6. Bake in preheated oven for 25 minutes, or until braid sounds hollow when tapped on the bottom.

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