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Do nuts in bread dough inhibit rising?

s
soccermom13 Jun 15, 2013 05:44 AM

I've made this King Arthur Whole Wheat Pecan Bread many times and LOVE it:
http://www.kingarthurflour.com/recipe...

However, I find it very slow to rise. Does anyone know if nuts in bread dough inhibit rising? I've googled a bit and really found nothing helpful. One publication said that lots of walnuts inhibit rising, but this recipe uses pecans. Another publication says that lots of nuts inhibit rising, but I'd hardly call one cup of pecans in a loaf of bread lots of nuts .

Thanks.

  1. f
    foodieX2 Jun 15, 2013 05:54 AM

    If its rising slower than your breads without nuts then I think you have your answer!

    1. y
      youareabunny Jun 15, 2013 06:28 AM

      I think it's the 1 cup of whole wheat flour, which accounts for 1/3 of the flour in the recipe. It just doesn't behave the same as white flour.

      1 Reply
      1. re: youareabunny
        monavano Jun 15, 2013 08:18 AM

        I find that whole wheat doesn't rise as much. I think it has more to do with it than nuts.

      2. a
        akachochin Jun 15, 2013 09:06 AM

        My guess is that it is the whole wheat flour that is the difference. I make a bread with chopped pecans and chopped red onions using KA bread flour and it rises just fine. About the only difference is that the nut pieces tend to prevent a smooth top on the rise or when shaping the loaves for the final rise.

        1. ipsedixit Jun 15, 2013 07:08 PM

          No.

          1. s
            soccermom13 Jun 16, 2013 06:04 AM

            Thanks, guys. Interesting that you think it's the ww flour that's the culprit. I may try a loaf of this bread with white flour only to see how much more quickly it rises.

            2 Replies
            1. re: soccermom13
              y
              youareabunny Jun 16, 2013 07:51 AM

              Some hints from a user in this post. Scroll down a few posts to the one by user "kosherb"

              http://www.thefreshloaf.com/node/8636...

              Autolyse may be useful in this application. For a while I was making WW pizza dough. I would use anywhere from 25-50% WW flour and I noticed the rise was much slower and diminished than with 100% white flour.

              1. re: soccermom13
                m
                magiesmom Jun 16, 2013 08:43 AM

                if you use whole wheat just use some vital wheat gluten also and it will rise just fine.

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