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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
Ingredients
- 3 cups whole wheat flour
- 1 tablespoon Red Star Active Dry Yeast
- 1 1/2 teaspoons table salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup plus 3 tablespoons water (120-130°F)
- 3 tablespoons vegetable oil
- 3 tablespoons molasses
- 1 1/2 teaspoons lemon juice
- 1 large egg white
- 1/2 cup walnuts
- 1/2 cup raisins
Instructions
- In stand mixer bowl, add 1 cup flour, yeast, salt, and cinnamon; mix well. Add warm water, oil, molasses and lemon juice to flour mixture. Using a paddle attachment, beat on medium speed for 4 minutes. Add egg white; beat 1 minute.
- Switch to dough hook attachment. Gradually stir in walnuts, raisins and enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
- Prepare pan: grease one 9×5-inch bread pan.
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly. Pinch edges and ends to seal. Place in prepared pan. Cover; let rise until indentation remains after touching, about 1 hour.
- Preheat oven to 375°F.
- Bake for 30 to 40 minutes. Remove from pan; cool on wire rack.
Notes
Get Bread Machine Method here.
Photo by Texan Erin.
Review & Comments
Betty | •
I’m going to try this, it looks great.
Marie | •
This seriously sounds so delicious!