European Whole Wheat Bread
THIS RECIPE MAKES 1 LOAF, OR 12 TO 15 ROLLS
- ¾ cup, plus 3 TBSP Water 1 cup
- 3 TBSP Oil ¼ cup
- 3 TBSP Molasses ¼ cup
- 1 Egg whites 2
- 3 cups Whole Wheat Flour 4 cups
- 1+1/2 tsp Salt 2 tsp
- 1+1/2 tsp Cinnamon 2 tsp
- 3+1/2 tsp Active Dry Yeast 4+1/2 tsp
- ½ cup Raisins ⅔ cup
- ½ cup Walnuts ⅔ cup
- 1 cup Water
- ¼ cup Oil
- ¼ cup Molasses ¼ cup
- 2 Egg whites
- 4 cups Whole Wheat Flour
- 2 tsp Salt
- 2 tsp Cinnamon 2 tsp
- 4+1/2 tsp Active Dry Yeast
- ⅔ cup Raisins
- ⅔ cup Walnuts ⅔ cup
- Baker’s Note: Due to the low volume of this loaf, the medium recipe can be used in a small machine.
BREAD MACHINE METHOD
- Have liquid ingredients at 80°F and all others at room temperature. Place ingredients in pan in the order specified in your owner’s manual. 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 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and 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, and heat to 120° to 130°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; 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.
- 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; beat 1 minute. Gradually add walnuts, raisins, and remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
FOOD PROCESSOR METHOD
- 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.
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. Shape into a round loaf. Place on greased cookie sheet. Cover; let rise in warm place until indentation remains after touching. With a very sharp knife, make 3 or 4 slashes, ¼-inch deep on top of loaf; cut crosswise, to make a crisscross design. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.
- Recipe will make 12 to 15 dinner rolls. Bake dinner rolls 12 to 15 minutes.
- You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- 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.