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Alpine Wheat Bread

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



  • 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


  • 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.


Get Bread Machine Method here.
Photo by Texan Erin.

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Review & Comments

Betty | Reply

I’m going to try this, it looks great.

Marie | Reply

This seriously sounds so delicious!

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