Alpine Wheat Bread
This 100% whole wheat loaf is inspired by the Swiss cereal, Müesli, and is full of cinnamon flavor and studded with raisins and walnuts!
Yield: 1 loaf
Medium Loaf (1½ lb. bread machine)
- ¾ cup, plus 3 TBSP water
- 3 TBSP vegetable oil
- 3 TBSP molasses
- 1½ tsp lemon juice
- 1 egg white
- 3 cup whole wheat flour
- 1½ tsp salt
- 1½ tsp ground cinnamon
- 3½ tsp Red Star Active Dry Yeast
- ½ cup walnuts
- ½ cup raisins
Large Loaf (2 lb. bread machine)
- 1 cup water
- ¼ cup vegetable oOil
- ¼ cup molasses
- 2 tsp lemon juice
- 2 egg whites
- 4 cups whole wheat flour
- 2 tsp salt
- 2 tsp ground cinnamon
- 1 TBSP, plus 1½ tsp Red Star Active Dry Yeast
- ⅔ cup walnuts
- ⅔ cup raisins
- This recipe is featured at Texan Erin.
Bread Machine Method
- Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/ normal crust. Walnuts and raisins can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more information.
- Using ingredient amounts listed for medium loaf, combine yeast, 1 cup whole wheat flour, and other dry ingredients, except walnuts and raisins. Combine liquids, except egg white(s), and heat to 120º to 130º F.
- Hand-Held Mixer Method
- Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg white(s); beat 1 minute. By hand, stir in walnuts, raisins and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Continue with Rising, Shaping and Baking instructions below.
- Stand Mixer Method
- Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg white(s); beat 1 minute. Gradually add walnuts, raisins and remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Continue with Rising, Shaping and Baking instructions below.
Food Processor Method
- Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, including egg white. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Add walnuts and raisins; pulse just until mixed. Continue with Rising, Shaping and Baking instructions below.
Rising, Shaping, and Baking
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly. Pinch edges and ends to seal. Place in greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375ºF oven 30 to 40 minutes. Remove from pan; cool.
- *You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
Due to the low volume of this loaf, the medium recipe can be used in a small machine.
Serving size: 1 (Med Recipe) Calories: 200 Total Fat: 7g Saturated fat: 0.5g Carbohydrates: 32g Sugar: 7g Sodium: 300mg Fiber: 5g Protein: 6g Cholesterol: 0mg