Whole Wheat Raisin Bread
Indulge in the wholesome goodness of homemade Whole Wheat Raisin Bread—a perfect blend of hearty whole wheat flour, naturally sweet raisins, and a hint of honey. This easy-to-make bread is tender, flavorful, and health-conscious, offering an irresistible nutty aroma and a satisfying chew in every bite. The addition of optional cinnamon infuses a warm, spiced note, elevating this classic recipe to a delightful treat for breakfast or an afternoon snack. With simple pantry staples and just a bit of kneading, you’ll create two golden loaves that are perfect for toasting, sandwiches, or simply enjoying with a smear of butter. Ideal for health enthusiasts and home bakers alike, this Whole Wheat Raisin Bread showcases the beauty of whole grains without sacrificing flavor—your next baking adventure awaits!
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Recipe Information
Ingredients
- 4 cups Whole wheat flour
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 3 tablespoons Honey
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 cup Raisins
- 1 teaspoon Ground cinnamon (optional)
Instructions
In a small bowl, combine the warm water and honey. Stir until the honey is dissolved, then sprinkle the active dry yeast on top. Let it sit for 5-10 minutes, or until the mixture becomes foamy.
In a large mixing bowl, combine the whole wheat flour, salt, and ground cinnamon (if using). Mix well to evenly distribute the dry ingredients.
Add the yeast mixture and olive oil into the dry ingredients. Stir until the dough starts to come together.
Add the raisins into the dough and knead by hand or with a dough hook on a stand mixer for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, you can add a little more flour, one tablespoon at a time.
Transfer the kneaded dough to a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Once risen, punch the dough down to release any trapped air. Turn it out onto a lightly floured surface and shape it into two loaf shapes, or you can shape it into one loaf and a few rolls, depending on your preference.
Place the shaped dough into greased loaf pans or onto a lined baking sheet. Cover again and let it rise for an additional 30-45 minutes, or until it has visibly puffed up.
Preheat the oven to 375°F (190°C).
Bake the bread for 30-35 minutes or until the crust is golden brown and it sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pans for about 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1006 mg | 44% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 30.4 g | 108% | |
| Total Sugars | 78.7 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1517 mg | 32% | |
*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.
