Alpine Wheat Bread

Makes 1 loaf. Medium Large
Water 3/4 cup + 3 tablespoons 1 cup
Oil 3 tablespoons 1/4 cup
Molasses 3 tablespoons 1/4 cup
Lemon juice 1 1/2 teaspoons 2 teaspoons
Egg white(s) 1 2
Cinnamon 1 1/2 teaspoons 2 teaspoons
Salt 1 1/2 teaspoons 2 teaspoons
Whole wheat flour 3 cups 4 cups
RED STAR® Active Dry Yeast 3 1/2 teaspoons 4 1/2 teaspoons
Raisins 1/2 cup 2/3 cup
Walnuts 1/2 cup 2/3 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 80º 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, making adjustments if necessary.

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 130º 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. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375 º F oven 30 to 40 minutes. Remove from pan; cool.