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5 from 4 votes
Whole Wheat Rudolph shaped bread
Whole Wheat Rudolph the Bread-Nosed Reindeer
Prep Time
5 hrs
Cook Time
30 mins
rise time
1 hr 30 mins
Total Time
5 hrs 30 mins
 
Give your homemade bread baking skills a whimsical twist by making this Whole Wheat Rudolph Bread Nosed Reindeer. Or, use store-bought frozen bread dough and follow the instructions for forming and shaping. Either way, your family, and friends will be delighted to see Rudolph making an appearance at the holiday table!
Course: Side Dish, Yeast Bread
Cuisine: American
Keyword: Christmas bread, Rudolph bread
Servings: 12 servings
Calories: 115 kcal
Renee - Kudos Kitchen: Renée - Kudos Kitchen
Ingredients
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoons salt
  • 1 cup warm water 110 degrees plus 3-4 additional tablespoons depending on humidity.
  • olive oil
Instructions
  1. To make the dough:
  2. Place the first 5 ingredients in the bowl of a stand mixer. Whisk to combine.

  3. Gradually add the warm water and use the dough hook to knead the dough into a ball.
  4. *Note - if the dough seems to dry, add additional warm water 1 tablespoon at a time, if needed.
  5. Continue kneading with the dough hook for 4-5 minutes.
  6. Turn the dough out onto a lightly floured surface and knead by hand for an additional 2-3 minutes.
  7. Return the dough back into the bowl which has been oiled with olive oil.
  8. Place a thin coat of oil on top of the bread ball.
  9. Cover the bowl with plastic wrap and allow the dough to rise in a warm, draft free place until doubled in volume (approximately 2-3 hours).
  10. Turn the risen dough out onto a lightly floured surface and follow with the photo tutorial instructions for forming, and coloring the Whole Wheat Rudolph Bread Nosed Reindeer found here:  https://kudoskitchenbyrenee.com/whole-wheat-rudolph-bread-nosed-reindeer/

  11. Once formed, allow the bread to rest again for 40 minutes. 

  12. bake the bread in a preheated 425-degree oven for 30 minutes or until the loaf sounds hollow when tapped, and is golden brown. Cool completely before serving and decorating with the gel food color (if desired).

Recipe Notes

 ‎Wrapped well, Rudolph the Bread-Nosed Reindeer may be frozen for up to 2 months.

Nutrition Facts
Whole Wheat Rudolph the Bread-Nosed Reindeer
Amount Per Serving (1 g)
Calories 115
% Daily Value*
Sodium 196mg9%
Potassium 71mg2%
Carbohydrates 23g8%
Fiber 1g4%
Protein 4g8%
Calcium 7mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.