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Toffee Nut Wheat Bread

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 1/4 cups warm water
2 1/2 cups all-purpose or bread flour
1 cup whole wheat flour
1/3 cup granulated sugar
1/4 cup powdered milk
1 teaspoon salt
2 tablespoons butter, softened
1 teaspoon instant coffee powder
1 large egg
1 teaspoon vanilla extract
3/4 cup pecans, chopped

1. Dissolve yeast in warm water.
2. In a bowl combine flour, whole wheat flour, brown sugar, powdered milk, salt, softened butter, instant coffee powder, egg, and vanilla. Stir in the yeast mixture; knead to form a soft dough. Add chopped pecans. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours.
3. Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
4. Bake at 350*F for 20 to 25 minutes, or until the top is browned.

Makes 1 loaf.