* Exported from MasterCook *
Bread, European Whole Wheat
Recipe By : Red Star Yeast Co.
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Food Processor
Fruit Hand Made
Low Fat Nuts
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Large Loaf: 2 lb loaf -- Med Loaf: 1 1/2 lb.
1 cup water -- (3/4 cup plus 3 Tbsp)
1/4 cup oil -- (3 Tbsp)
1/4 cup molasses -- (3 Tbsp)
2 tsp cinnamon -- (3 Tbsp)
2 tsp salt -- (1 1/2 tsp)
4 cups whole wheat flour -- (3C)
4 1/2 tsp. Instant Yeast -- (1/2oz, 14g) (2 pkgs)
2 egg whites -- (1)
2/3 cup raisins -- (1/2C)
2/3 cup walnuts -- (1/2C)
Yield: 1 loaf or 12 to 16 rolls
Bread Machine Method: Have liquid ingredients at 80F 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, 1/2 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.
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 (120-130F), 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.
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 (120-130F) 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.
Food Processor Method: 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.
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,
1/4" deep on top of loaf; cut crosswise, to make a crisscross design.
Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; cool.
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 1/2 tsp
Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe.
Notes: 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 350F.
S(Internet address):
https://redstaryeast.com/recipes/european-whole-wheat-bread/
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Per Serving (excluding unknown items): 201 Calories; 7g Fat (29.4%
calories from fat); 6g Protein; 31g Carbohydrate; 5g Dietary Fiber;
0mg Cholesterol; 279mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1217