Whole Wheat Raisin Nut Bread
Rustic and nutrient-packed, this Whole Wheat Raisin Nut Bread is a wholesome addition to your baking repertoire. Made with a blend of hearty whole wheat flour and all-purpose flour, this bread boasts the natural sweetness of plump raisins and the earthy crunch of chopped walnuts or pecans. Enhanced with a touch of honey and warm cinnamon, it’s the perfect balance of flavor and texture. The recipe includes simple steps like kneading and proofing, making it approachable for home bakers of all levels. Whether served warm with a smear of butter, toasted for breakfast, or paired with your favorite soup, this golden loaf bakes to perfection with a soft, tender crumb and a delightfully crisp crust. Ideal for creating aromatic, homemade bread with nutritious ingredients, this recipe is perfect for cozy mornings or sharing with loved ones.
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Recipe Information
Ingredients
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 1 cup raisins
- 1 cup chopped nuts (walnuts or pecans)
- 2.25 teaspoons active dry yeast
- 1.25 cups warm water (110°F/43°C)
- 3 tablespoons honey
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 tablespoon milk (optional, for brushing)
Instructions
In a small bowl, dissolve the active dry yeast in the warm water. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine whole wheat flour, all-purpose flour, salt, and ground cinnamon.
Create a well in the center of the dry ingredients and add the frothy yeast mixture, honey, and olive oil.
Mix the ingredients until a rough dough forms. Gradually mix in the raisins and chopped nuts.
Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Add a small amount of flour if the dough is too sticky.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Punch down the dough and shape it into a loaf. Place the shaped dough into a greased 9x5-inch loaf pan.
Cover the pan with the kitchen towel again and let the dough rise for another 30 minutes until it has doubled in size.
Preheat the oven to 375°F (190°C). If desired, brush the top of the dough with milk for a golden crust.
Bake in the preheated oven for 30-35 minutes or until the bread sounds hollow when tapped and the crust is golden brown.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3615 mg | 157% | |
| Total Carbohydrate | 553.4 g | 201% | |
| Dietary Fiber | 65.1 g | 232% | |
| Total Sugars | 163.2 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 368 mg | 28% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3484 mg | 74% | |
*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.
