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Bread Machine Alpine Wheat Bread

Alpine Wheat Bread
This 100% whole wheat bread machine recipe is inspired by the Swiss cereal, Müesli, and is full of cinnamon flavor and studded with raisins and walnuts!
Yield 1 loaf



Medium Loaf (1 1/2-pound bread machine)

  • 3/4 cup plus 3 tablespoons water
  • 3 tablespoons vegetable oil
  • 3 tablespoons molasses
  • 1 1/2 teaspoons lemon juice
  • 1 large egg white
  • 3 cups whole wheat flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 3 1/2 teaspoons Red Star Active Dry Yeast
  • 1/2 cup walnuts
  • 1/2 cup raisins

Large Loaf (2-pound bread machine)

  • 1 cup water
  • 1/4 cup vegetable oOil
  • 1/4 cup molasses
  • 2 teaspoons lemon juice
  • 2 large egg whites
  • 4 cups whole wheat flour
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 2/3 cup walnuts
  • 2/3 cup raisins


  • Have liquid ingredients at 80ºF and all others at room temperature. Place ingredients in pan (except walnuts and raisins) in the order recommended by manufacturer. 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, 1/2 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 on wire rack before slicing.


Get Traditional Bread Making Method here.
Due to the low volume of this loaf, the medium recipe can be used in a small machine.
Photo by Texan Erin.

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