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Molasses-Walnut Wheat Bread

Fresh.n.Natural's picture
  Whole wheat flour 840 Milliliter (3 1/2 Cup)
  Salt 1 1⁄2 Teaspoon (8 Milliliter)
  Cinnamon 1 1⁄2 Teaspoon (8 Milliliter)
  Active dry yeast/Fresh yeast 1 Tablespoon (1 Package)
  Water 180 Milliliter (3/4 Cup)
  Oil 45 Milliliter (3 Tablespoon)
  Molasses 45 Milliliter (3 Tablespoon)
  Lemon juice 1 1⁄2 Teaspoon (8 Milliliter)
  Egg whites 60 Milliliter (1/4 Cup)
  Raisins 120 Milliliter (1/2 Cup)
  Walnuts 120 Milliliter, chopped (1/2 Cup)

In large mixing bowl, combine 1 cup flour, salt, cinnamon and yeast.
Heat water, oil, molasses and lemon juice to 120-130°F (49-54°C).
Add to flour mixture; beat with electric mixer 3 minutes on medium speed.
Add egg whites, raisins and walnuts; beat 1 minute.
By hand, stir in remaining flour to make a stiff dough.
Turn out onto floured surface, knead until smooth and elastic, about 5-7 minutes.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place about 1 hour (30 minutes for Quick Rise Yeast).
Punch down dough.
On lightly floured surface, form dough into a round loaf.
Place on greased cookie sheet.
Cover; let rise until doubled, about 1 hour (30 minutes for Quick Rise Yeast).
Bake in preheated 375°F (190°C) 35-40 minutes or until loaf sounds hollow when tapped.
Remove from cookie sheet; let cool.

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Molasses-Walnut Wheat Bread Recipe