Walnut-Crusted Wheat Loaves

• 3 cups whole wheat flour
• 2-3/4 to 3 cups all-purpose flour
• 3/4 cup toasted wheat germ
• 2 packages (1/4 ounce each) active dry yeast
• 2 teaspoons salt
• 2 cups water
• 1/2 cup honey
• 1/3 cup shortening
• 2 eggs
• 1 cup chopped walnuts
• 1/4 cup sugar
• 1/4 cup water
• 1/4 cup chopped walnuts

1. In a large bowl, combine the whole wheat flour, 2-1/2 cups all-purpose flour, wheat germ, yeast and salt. In a small saucepan, heat the water, honey and shortening to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in walnuts and enough remaining all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball; flatten slightly. Place on two greased
4. . Cover and let rise in a warm place until doubled, about 35 minutes.
5. For glaze, in a saucepan, bring sugar and water to a boil. Cook for 2 minutes or until thickened. Brush over top of loaves. With a sharp knife, make several shallow slashes across the top of loaves. Sprinkle with walnuts.
6. Bake at 375u0b0 for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

whole wheat flour, allpurpose, toasted wheat germ, active dry yeast, salt, water, honey, shortening, eggs, walnuts, sugar, water, walnuts

Taken from www.tasteofhome.com/recipes/walnut-crusted-wheat-loaves/ (may not work)