Molasses-Walnut Wheat Bread Recipe
Ingredients
3-3 1/2 cups (720-840 ml) whole wheat flour
1 1/2 tsp (8 ml) salt
1 1/2 tsp (8 ml) cinnamon
1 pkg Active Dry Yeast or Yeast
3/4 cup (180 ml) water
3 tbs (45 ml) oil
3 tbs (45 ml) molasses
1 1/2 tsp (8 ml) lemon juice
1/4 cup (60 ml) egg whites
1/2 cup (120 ml) raisins
1/2 cup (120 ml) walnuts, chopped
Directions
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.
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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