Whole Wheat bread with Raisins and Nuts
This whole wheat bread with raisins and nuts is absolutely delicious and healthy. The raisins and nuts add sweetness to the bread you can eat on its own.
I am quite fascinated that some of you have had great success with my bread recipes. I must admit I was a big hesitant about sharing bread recipes considering that I’m just a home baker. But… I’m so happy that you guys are enjoying them. Thank you so much for all the feedback.
Here is a whole wheat bread with raisin and nuts that is absolutely delicious and you will enjoy whether you are looking for healthy or not. The raisins and nuts add sweetness to the whole wheat bread that it’s possible to eat this bread on it’s own.
By the way toasted whole wheat bread with raisins and nuts go perfect with soup and tossed into Salads as croutons too.
New to whole wheat?
Starting with whole wheat is not easy, not as personal choice or on your stomach especially for those that have been eating processed white flour all the white.
If you who are just venturing into the world of whole wheat like my kids do not feel compelled to use all whole wheat flour.
Start with a ratio of half whole wheat and half bread flour. As you get use to eating whole wheat bread, increase or decrease the ratio.
I find my kids like whole wheat but the light version so always use a 50 / 50 ratio which is Half Whole Wheat and Half Bread Flour. Ideally I never use all whole Wheat as the bread tends to be too dense.
If you that do not find Bread Flour you can use all purpose flour. The same amount of course. The texture with bread flour is most superior so if available use it having said I know it is not available in some places and can be expensive in some parts of the world.
Recipe – Whole Wheat Bread with Raisins and Nuts –
- 400 grams of Whole wheat bread
- 200 grams of Bread Flour (or All Purpose Flour)
- 2 tsp salt
- 1½ tbsp Instant dry yeast
- 1 cups hot boiling water
- plus 1 cup warm milk
- and 1 egg
- 2 tbsp honey
- 3 tbsp oil
- ¼ cup raisins (golden or black)
- ⅓ cup nuts (Walnuts or Pecans)
- Place the Whole Wheat flour in a bowl.
- Pour the one cup of hot boiling water.
- Stir to blend. Don't worry if you have some dry spots.
- Leave to rest in a warm place for about an hour. By this time the mixture would have cooled to barely warm. This process will help soften the gluten and give you a very soft bread.
- Place one cup warm milk in a cup - add yeast, honey, egg and oil. Stir to combine.
- Set aside for 5 minutes until it becomes foamy as shown in the progress pictures below.
- Add Salt.
- Add the yeast mixture to the whole wheat flour mixture.
- Using the dough hook or a wooden spoon (or your hand) - mix on low. The dough will be lumpy and that's ok for now.
- Now it's time to add the balance flour and knead.
- Continue to knead until the dough reaches a soft but elastic consistency
- Do your finger test. -- Press one finger into the dough.
- Lift the finger and the dough should spring back.
- Place in an oiled bowl and set aside for about an hour to 1½ hour or until double in volume.
- As you can see in the Picture below. It does rise well.
- Chop the nuts roughly.
- For the raisins - add ¼ cup water and heat in the microwave for about 40 secs.
- Let cool. Drain the excess water.
- This will soften the raisins and will avoid taking any moisture from the dough making the bread dry.
- Take the risen dough onto a floured surface.
- Knead the raisins and nuts into the dough gently.
- Flatten the dough and roll it into a log (like folding a spring roll)
- Place into your greased loaf pan and press gently so it will take the shape of the pan.
- Let rise in a warm place for an hour or until double in volume.
- Once ready to bake - preheat the oven to 190 C / 380 F.
- Apply egg wash and bake for about 30 to 40 minutes.
- Once baked let cool for at least 15 minutes before you cut.
Here are some progress shots; I hope you find useful.
Doesn’t that look delicious?
I do hope you try this recipe. Have a great week.