European Whole Wheat Bread
Yield: 1 loaf or 12 to 16 rolls
Medium loaf (1½ lb. bread machine)
  • ¾ cup plus 3 Tbsp water
  • 3 Tbsp oil
  • 3 Tbsp molasses
  • 1½ tsp cinnamon
  • 1½ tsp salt
  • 3 cups whole wheat flour
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Quick·Rise Yeast
  • 1 egg white
  • ½ cup raisins
  • ½ cup walnuts
Large loaf (2 lb. bread machine)
  • 1 cup water
  • ¼ cup oil
  • ¼ cup molasses
  • 2 tsp cinnamon
  • 2 tsp salt
  • 4 cups whole wheat flour
  • 2 packages (4½ tsp, ½oz, 14g) RED STAR Quick·Rise Yeast
  • 2 egg whites
  • ⅔ cup raisins
  • ⅔ cup walnuts
Bread Machine Method
  1. 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.
Mixer Methods
  1. Hand-Held Mixer Method: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup whole wheat flour, cinnamon and salt in mixing bowl. Add warm tap water (120-130°F), oil and molasses to flour mixture and mix 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.

  2. Stand Mixer Method: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup whole wheat flour, cinnamon and salt in mixer bowl. Add warm tap water (120-130°F) and oil to flour mixture and mix for 4 minutes on medium speed with paddle attachment. 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.

  3. Food Processor Method
  4. Using ingredient amounts listed for medium loaf, combine yeast, 1 cup whole wheat flour, cinnamon and salt in processing bowl with steel blade. While motor is running, add water, oil, molasses and 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
  1. 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.

  2. 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.
Due to the low volume of this loaf, the medium recipe may be used in a small machine.

This recipe will also make 12 to 16 dinner rolls. After 1st rise, punch down dough and divide dough into 12-16 evenly-sized balls; shape into rolls. Place on parchment or silicone-lined baking sheet. Bake dinner rolls 12 to 15 minutes at 350°F.

You May Also Like

  1. European WW bread- is suppose to be 3cups or 4cups of WW flour?

Leave a Reply

Rate this recipe: