* Exported from MasterCook *
Bread Machine Alpine Wheat Bread
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Food Processor
Fruit Grains
Nuts Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Lb Loaf: -- (2 Lb Loaf):
3/4 cup water -- plus (1C)
3 tbsps water
3 tbsps vegetable oil -- (1/4C)
3 tbsps molasses -- (1/4C)
1 1/2 tsp lemon juice -- (2 tsp)
1 egg white -- (2)
3 cup whole wheat flour -- (4C)
1 1/2 tsp salt -- (2 tsp)
1 1/2 tsp ground cinnamon -- (2 tsp)
3 1/2 tsp Active Dry Yeast -- Red Star preferred
1/2 cup walnuts -- (2/3C)
1/2 cup raisins -- (2/3C)
This 100% whole wheat loaf is inspired by the Swiss cereal, Müesli,
and is full of cinnamon flavor and studded with raisins and walnuts!
Notes:
Due to the low volume of this loaf, the medium recipe can be used in
a small machine.
Have liquid ingredients at 80F and all others at room temperature.
Place ingredients in pan in the order listed. 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.
Using ingredient amounts listed for medium loaf, combine yeast, 1 cup
whole wheat flour, and other dry ingredients, except walnuts and
raisins. Combine liquids, except egg white(s), and heat to 120 to 130F.
Hand-Held Mixer Method:
Combine dry mixture and liquid ingredients in mixing bowl on low
speed. Beat 2 to 3 minutes on medium speed. Add egg white(s); 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. Continue
with Rising, Shaping and Baking instructions below.
Stand Mixer Method:
Combine dry mixture and liquid ingredients in mixing bowl with paddle
or beaters for 4 minutes on medium speed. Add egg white(s); beat 1
minute. Gradually add walnuts, raisins and remaining flour and knead
with dough hook(s) 5 to 7 minutes until smooth and elastic. Continue
with Rising, Shaping and Baking instructions below.
Have all ingredients at room temperature. Put dry mixture in
processing bowl with steel blade. While motor is running, add liquid
ingredients, including egg white. Process until mixed. Continue
processing, adding remaining flour until dough forms a ball. Add
walnuts and raisins; pulse just until mixed. Continue with Rising,
Shaping and Baking instructions below.
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. Roll or pat into a 14 x 7"
rectangle. Starting with shorter side, roll up tightly. Pinch edges
and ends to seal. Place in greased 9 x 5" loaf pan. Cover; let rise
until indentation remains after touching. Bake in preheated 375F oven
30 to 40 minutes. Remove from pan; cool.
*You can substitute Instant (fast-rising) in place of Active Dry
Yeast in your recipes. When using Instant Yeast, expect your dough to
rise faster. Always let your dough rise until ripe. Use equal amounts
when baking using traditional methods. When using the Bread Machine,
use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of
flour in your recipe. Visit our Lessons in Yeast & Baking for more
information on baking.
Serving size: 1 (Med Recipe)
Calories: 200, Total Fat: 7g, Saturated fat: 0.5g, Carbs: 32g, Sugar:
7g, Sodium: 300mg, Fiber: 5g, Protein: 6g
Source:
"This recipe is featured at Texan Erin."
S(Internet Address):
"http://redstaryeast.com/alpine-wheat-bread/";
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 301 Calories; 11g Fat (29.4%
calories from fat); 9g Protein; 47g Carbohydrate; 7g Dietary Fiber;
0mg Cholesterol; 415mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2017 - 0212