Honey Raisin Pecan Whole Wheat Bread
Infused with natural sweetness and nutty depth, this Honey Raisin Pecan Whole Wheat Bread is a wholesome masterpiece perfect for breakfast or snacking. Made with a blend of whole wheat and bread flours, this recipe balances hearty texture with a tender crumb. Sweet, floral honey pairs beautifully with chewy raisins and crunchy chopped pecans, creating a flavor-packed loaf that’s as nutritious as it is satisfying. The subtle nuttiness from whole wheat and a touch of olive oil lend a richness to every bite, while the slow rise ensures a soft and airy texture. Whether enjoyed fresh out of the oven or toasted with a pat of butter, this homemade bread is ideal for anyone looking to elevate their bread-baking game with a touch of natural sweetness and crunch.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup Bread flour
- 1.25 cups Warm water (around 110°F/45°C)
- 2.25 teaspoons Active dry yeast
- 0.33 cup Honey
- 1.5 teaspoons Salt
- 0.5 cup Raisins
- 0.5 cup Chopped pecans
- 2 tablespoons Olive oil (or any neutral oil)
Instructions
In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until foamy. This ensures the yeast is active.
In a large mixing bowl, whisk together the whole wheat flour, bread flour, and salt.
Add the honey, olive oil, and activated yeast mixture to the dry ingredients. Stir until the dough begins to come together.
Knead the dough on a lightly floured surface for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5-6 minutes.
Gently knead the raisins and chopped pecans into the dough until evenly distributed.
Lightly grease a large bowl with a bit of oil. Place the dough in the bowl, turning it to coat the surface with oil. Cover the bowl with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
Punch down the dough to release air bubbles. Shape it into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the loaf pan with a kitchen towel and let the dough rise again in a warm place for about 30 minutes, or until slightly puffed and risen above the edge of the pan.
Preheat your oven to 375°F (190°C).
Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the pan and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3589 mg | 156% | |
| Total Carbohydrate | 494.8 g | 180% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 121.0 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2594 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
