Whole Wheat Raisin Walnut Bread Recipe

Name: Whole Wheat Raisin Walnut Bread
Prep time: 20 min
Cook time: 40 min
Total time: 180 min
Yield: 2 loves
Ingredients: 440 grams Whole wheat flour; 220 grams All-purpose flour; 1 tbsp Instant dry yeast; 120 ml Warm water; 320 ml Warm milk; 1 tbsp Olive oil; 4 tbsp Melted butter; 2 tbsp Honey; 1 Egg (large); 1 1/2 tbsp Salt; 1 cup Black raisins; 1 cup Walnuts (I used 1/2 pecans)

October 3, 2012 By Veena Azmanov 48 Comments

Whole Wheat Raisin Walnut Bread Recipe – Baking from Scratch

This whole wheat bread with raisins and nuts is nutritious, delicious and healthy. This simple, easy and effortless recipe makes a rustic whole wheat raisin walnut bread that is lighter in texture with a crisp crust that melts in the mouth. Black raisins and walnuts evenly dispersed means you can eat this bread on its own or with a meal. Try making bruschetta with a few slices for a delicious appetizer.

A Pinterest Optimized image for whole wheat raisin walnut bread made with whole wheat flour and all purpose flour

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Are you someone that spends lots of money on artistic loaves of bread like these? Well, here they call them ‘artisan loaves of bread’ and only a few bakeries sell these. Not to mention that these are expensive because they are usually made by highly qualified bread bakers. Today, I’m going to show you how to make this bread and you are going to love how easy it is. In fact, if you want to impress anyone with your baking skills, you must make this bread.

First of all, I am quite fascinated that some of you have had great success with my bread recipes. I must admit that I was hesitant about sharing bread recipes. Because unlike food, I started baking bread only three years ago in 2009. I got into bread baking because Ziv is a huge bread person. I love bread too but he can’t do without it. But I never thought that these three bread recipes would actually make my blog popular – burger buns, white sandwich bread, and dinner rolls. Thank you so much for all the feedback and supportive comments.

About this bread (Save/Pin)

If you are a bread person, when you see these rustic loaves of bread in the bakeries, don’t you just want to pick them all? Here is a whole wheat bread with raisin and nuts that is much like those you see in a boulangerie. This whole wheat raisin walnut bread uses 75% whole wheat flour but also 25% white flour which means it gives you the best of both worlds. You get that wholesome goodness from whole wheat and that light and airy structure from the gluten in the white bread. Makes sense? And of course, you have delicious raisins and walnuts that make this bread sweet and flavorful.

Front view of this cut whole wheat raising walnut bread showing the light and airy structure of the inside

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Video – Whole Wheat Raisin Walnut Bread

New to whole wheat flour?

Baking with whole wheat is not easy, especially for those eat and love white bread. If you are just venturing into the world of whole wheat, 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 used to eating whole wheat bread, increase or decrease the ratio. When I started, I added only 25% whole wheat to our bread. Then, I moved onto 50% and now it’s about 75%. I avoid using all whole wheat as the bread tends to be denser. My kids don’t fancy it either.

Two freshly baked loaves of whole wheat raisin bread just out of the oven made with whole wheat flour

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Let’s talk ingredients and substitutes (Save/Pin)

Flour – In this bread recipe I use both, whole wheat as well as white all purpose flour. You can use 100% whole wheat if you prefer. And yet, I find whole wheat sometimes tends to get a bit dense. This ratio of whole wheat and all-purpose gives a nice light and fluffy bread.
Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast you will need 2 1/4 tsp or one packet. And if you use fresh yeast you will need about 21 grams. It’s not necessary to activate the yeast but I like to take the guesswork out and make sure my dough will rise.
Water – The temperature of the water is an important factor in bread making. It has to be warm, not hot. Usually about 110 F. And yet, you don’t really need a thermometer. The temperature is around the same as when you give milk to a baby. So, think as if this water is to be fed to a baby. Is it warm enough?
Milk – I love adding a bit of richness to the dough, and milk works great. Water will work just as well.
Honey – I think the flavor of honey works best with whole wheat but you can definitely use 2 tbsp of sugar instead.
Olive oil – Just enough to feed the yeast so do not omit it.

A close view of the inside structure of the whole wheat raisin walnut bread made with a mix of walnuts and raisins.

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Useful Tips and Tools

A small Mixing Bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer Kenwood, kitchen-aidor other brands, it does not matter. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand mixer is good for home bakers)
Baking bread is a science. So measuring ingredients correctly is important. Also, do not wing the measurements. Use a Measuring Cup for liquid ingredients and Measuring Spoons for dry ingredients.
A good baking tray is as important to bread baking as it is to other baking Baking Tray. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
Every oven works differently. So the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.

A closer view of the brown bread just baked out of the oven - made with wholesome wheat flour - whole wheat raisin walnut bread

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Recipe – Whole Wheat Raisin Walnut Bread (Save/Pin)

Ingredients

Whole wheat flour – 440 grams
All-purpose flour – 220 grams
Instant dry yeast – 1 tbsp
Warm water – 120 ml (1/2 cup)
Warm milk – 320 ml (1 1/2 cup)
Olive oil – 1 tbsp
Melted butter – 4 tbsp
Honey – 2 tbsp
Egg – 1 large
Salt – 1 1/2 tbsp
Black raisins – 1 cup
Walnuts – 1 cup (I used 1/2 pecans)

Method

Prepare yeast mix

Make sure water is warm, not hot (110F).
Add yeast, honey, and oil.
Stir well and set aside for 5 mins to foam.

Prepare milk mixture

Place warm milk in a bowl.
Add melted butter and egg.
Combine well (break the egg yolk).

Soak the raisins / Chop the nuts

Chop walnuts (pecans) and set aside.
Pour hot water over the raisins.
Let them soak for half an hour.
Then drain completely.

Knead the dough

Into a mixer bowl add the whole wheat flour.
Add salt – combine.
Then add yeast mixture and milk mixture.
Knead on medium low for about 3 minutes.
Then add the all-purpose flour.
Combine and knead for another 2 minutes.
Make sure to scrape the sides of the bowl in between.

Proof the dough – 1st time

Remove dough on a lightly floured surface.
Knead for 30 secs and form into a ball.
Place in an oiled bowl and set aside for about an hour or until double in volume.

Get your raisins and nuts ready

When double in volume.
Invert the dough onto a floured surface.
Stretch the dough into a square shape.
Spread the raisins and nuts evenly.
Then roll the dough into a jelly roll.
Pinch each fold to keep the raisins and nuts in place.
Pinch the seams well and tuck under.
Flatten the dough and roll it into a log (like folding a spring roll).

Divide the dough

I make two loaves with this batch.
Cut the jelly roll in half.
Then shape each half into a ball.

Proof loaf – 2nd time

Place both balls of dough on a floured baking tray.
Dust with more flour, cover and let rest.
Let rise in a warm place for an hour or until double in volume.

Slit and bake

Preheat the oven to 200 C / 400 F.
Make cuts on the top of each bread (air vents).
Place the bread baking tray on a larger baking tray on the lower rack in the oven.
Add 1/2 cup water to the larger baking tray to create steam.
Bake for about 40 to 50 minutes.
Once baked let cool for at least an hour before you cut.

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Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

A Pinterest optimized image for whole wheat raisin walnut bread made 75% whole wheat flour, lots of raisins and walnuts to enrich the bread.

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Whole Wheat Raisin Walnut Bread

5 from 25 votes

Print Pin Rate

Course: Breakfast, Dinner, Lunch

Cuisine: American, French, Italian

Adjust Servings Here: 2 loves

Calories: 225kcal

Author: Veena Azmanov

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 3 hrs