• Ingredients
  • 2 (.25 ounce) packages active dry yeast
  • 2 1/2 cups warm water (110 degrees to 115 degrees F), divided
  • 3/4 cup whole wheat flour
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 3 tablespoons cornmeal
  • 1 tablespoon dried rosemary, crushed
  • 1 teaspoon salt
  • 5 cups bread flour
  • 1 cup chopped pecans
  • 1 egg, beaten

Directions

  • In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add the whole wheat flour, oil, honey, cornmeal, rosemary, salt, 1 cup bread flour and remaining water. Beat until smooth. Stir in enough remaining bread flour to form a soft dough. Turn onto a floured surface; add pecans. Knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Divide in half; shape into two loaves. Place in two 9-in. x 5-in. x 3-in. loaf pans coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.
  • Brush egg over loaves. Bake at 350 degrees F for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks.