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Ingredients
| water: 1 1/2 cups (lukewarm) |
| molasses: 5 Tbl |
| active dry yeast: 1 1/2 tsp |
| whole wheat flour: 420 g |
| seedless raisins: 40 g |
| walnuts: 30 g (chopped) |
| salt: 1 1/2 tsp |
| olive oil: 3 Tbl |
Whole Wheat Sandwich Bread
Credit: Food.com
User rating:
-
Prep Time
210 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- Combine the water, molasses, and yeast, set aside to proof for 10 minutes.
- Mix all of the dry ingredients together.
- Add all of the wet ingredients (including the olive oil) to the dry, and mix untill you have a shaggy dough.
- Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
- Allow the dough to rise, covered, for 2 hours, or until it's nearly doubled in bulk.
- Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
- Cover the pan with and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
- Bake the bread in a preheated 350°F oven for 25 minutes.
- Tent it lightly with aluminum foil and bake for another 20 minutes.