Rustic Walnut Raisin Rolls or Bread

Rustic Walnut Raisin Rolls or Bread

Ryze Flour

Yellow Ryze Flour Bag

Prep / Cook Time

25-60 Minutes

Ryze Flour


Ryze Flour Bag
Prep / Cook Time


1 1/2 cups
RYZE Yellow Flour Blend
1/4 cup
flax meal
2 tsps
active dry yeast
1 tsp
1 1/2 tsps
baking powder
1/2 tsp
baking soda
1 tbsp
light brown sugar
3/4 tsp
1/3 cup
chopped walnuts
1/2 cup
raisins chopped
3/4 cup
warm water
large egg
large egg white
3/4 cup
Teff starter
1 tbsp
olive oil add and additional teaspoon of olive oil
Teff Starter
1/2 c + 3 tbsp
teff flour
3/4 c
RYZE Yellow flour blend
1 tbsp
1 tsp
active dry yeast
1 c
lukewarm water

This rustic bread is versatile: make a large loaf or turn it into a smaller loaf and several muffins.  You choose.  Serve warm with cream cheese for a real taste sensation.


Teff Starter:

  • Mix together in a 1-quart container fitted with a lid. Stir to combine and refrigerate overnight or let stand on the counter for 2 hours before using. Scoop out ¾ cup to use in this recipe.  The remainder will keep in the refrigerator for up to 3 days.

Making the Dough

  • Lightly oil a 9-x-5-inch loaf pan or 18 muffin cups. Or oil a 3 ½ x 7 ½ inch loaf pan and 4 to 6 muffin cups.
  • In the bowl of a stand mixer or a large mixing bowl, combine all dry ingredients and beat until well blended. Add the walnuts and raisins and beat to combine.  Add water, egg, egg white, ¾ cup teff starter and olive oil and beat for 3 minutes.  Pour batter into pans.  Cover with plastic wrap and let rise up to 1 hour or until doubled in size.
  • Meanwhile, preheat the oven to 400 degrees. Remove the plastic cover and set pan (s) in the oven.  Reduce the temperature to 350 degrees.  Bake 25 minutes for rolls or 55-60 minutes for bread (about 40 minutes for smaller loaf).  Remove and cool on a wire rack.

Note: Do not worry about overfilling muffin cups. The mixture does not rise a lot once it is in the oven.


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