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European Whole Wheat Bread

This recipe makes 1 loaf, or 12 to 15 rolls
Water3/4 cup, plus 3 TBSP1 cup
Oil3 TBSP1/4 cup
Molasses3 TBSP1/4 cup
Egg whites12
Whole Wheat Flour3 cups4 cups
Salt1+1/2 tsp2 tsp
Cinnamon1+1/2 tsp2 tsp
Active Dry Yeast3+1/2 tsp4+1/2 tsp
Raisins1/2 cup2/3 cup
Walnuts1/2 cup2/3 cup

Baker’s Note: Due to the low volume of this loaf, the medium recipe can be used in a small machine.

Bread Machine Method

Have liquid ingredients at 80°F 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.  

Mixer Methods

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, and heat to 120° to 130°F.

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; 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: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. 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

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.

Rising, Shaping, and Baking

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-inch deep on top of loaf; cut crosswise, to make a crisscross design. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.


Recipe will make 12 to 15 dinner rolls. Bake dinner rolls 12 to 15 minutes.


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. Visit our Lessons in Yeast & Baking for more information.


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