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Baking recipe · from the recipe book

Toasted Pecan Cheddar Whole Wheat Sandwich Loaf

A tender, nutty whole wheat loaf studded with toasted pecans and sharp cheddar pockets, with a golden, glossy egg-washed crust.

Toasted Pecan Cheddar Whole Wheat Sandwich Loaf

Ingredients

  • 1 cup chopped100 gPecanstoasted and chopped
  • 3 cups360 gWhole wheat flour
  • 1 cup120 gBread flour
  • 1 cup230 gWaterwarm, about 105°F (40°C)
  • ½ cup (120 ml)110 gMilk, 2%warm
  • 1 packet7 gInstant yeast
  • 1½ tbsp30 gHoney
  • 2 tbsp30 gUnsalted buttermelted and cooled
  • 1½ tsp9 gSalt
  • 1 cup shredded110 gCheddar cheesesharp, cut into small cubes
  • 1 large50 gEggsbeaten with 1 tablespoon of the water, for the wash

Steps

  1. Prepare first: toast the pecans in a dry skillet over medium heat for 4–5 minutes until fragrant, cool, and chop. Cube the cheddar and chill it. Melt the butter and let it cool.
  2. Set aside 1 tablespoon of the water for the egg wash. In a large bowl, whisk the whole-wheat flour, bread flour, instant yeast and salt.
  3. Add the remaining water, the warm milk, the honey and the melted butter. Mix to a shaggy dough and rest 15 minutes so the whole wheat flour can absorb the liquid. The dough is about 71% hydration counting the milk's water and 1.9% salt.
  4. Knead 8–10 minutes until smooth, elastic and slightly tacky. Knead in the pecans until evenly spread.
  5. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
  6. Grease a 9x5-inch loaf pan. Press the dough into a rectangle about 8 by 12 inches, scatter the cheddar over it, roll it up tightly from the short side, pinch the seam and set it seam-side down in the pan.
  7. Cover and proof at about 75°F (24°C) for 45–60 minutes, until the dough crowns about 1 inch above the pan and springs back slowly when poked. Preheat the oven to 375°F (190°C) during the last 20 minutes.
  8. Beat the egg with the reserved tablespoon of water and brush it all over the top of the loaf for a glossy crust.
  9. Bake 35–40 minutes, tenting with foil after 20 minutes if it browns fast, until the crust is deep golden and the center reaches 190°F (88°C).
  10. Turn the loaf out and cool completely on a rack, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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