Molasses-Walnut Wheat Bread
|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.