"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

European Whole Wheat Bread Recipe

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This recipe for European Whole Wheat Bread, by , is from Healthy Choices, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Smith
Added: Sunday, April 5, 2009


3/4 c and 3 tbsp water,
1 egg white,
3 tbsp oil,
3 tbsp molasses,
1 1/2 tsp cinnamon,
1 1/2 tsp salt,
3 c whole wheat flour,
3 1/2 tsp (1 package) active dry yeast or 2 1/4 tsp quick-rise yeast,
1/2 c raisins,
1/2 c walnuts

Mix yeast, 1 cup whole wheat flour, cinnamon, and salt. In a pan combine water, oil, and molasses. Heat to 120-130. Mix dry ingredients with liquid ingredients. Beat with electric mixer for 3 minutes. Add egg, beat one minute. Slowly add raisins, walnuts and remaining flour to make a firm dough. Knead dough on floured service 5-7 minutes.

Place dough in lightly oiled bowl and turn to grease top. Cover and let rise. Turn dough onto lightly floured service. Punch down to eliminate air bubbles. Shape into a round loaf. Place on greased cookie sheet. Cover and let rise in a warm place until indentation remains after touching. With a very sharp knife make 3-4 slashes 1/4 inch deep on top of loaf. Cut crosswise to make a criss-cross design. Bake at 375 for 30-40 minutes. Remove from pan to cool.




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