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Veena Azmanov

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Whole Wheat Raisin Walnut Bread Recipe - Video Recipe

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Whole Wheat Raisin Walnut Bread Recipe - Video

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
Whole wheat bread, walnut raisin bread, raisin walnut bread, Walnut whole wheat bread

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.

How to Make Dinner Rolls with Hawaiian FlavorsThe BEST Homemade Soft Dinnner Rolls EVER
rp_Homemade-Focaccia-Bread-028.JPGrp_Homemade-Focaccia-Bread-028.JPG
The homemade naan is an absolute treat, which when made properly just melts in the mouth. This simple, easy and effortless recipe will make the most deliciously soft and supple bread that can be used to scoop any Indian curry, wrapped around meats. This recipe works perfectly when made on the stovetop, baked in the oven or even grilled on a hot summers day.Stovetop Homemade Naan Recipe Indian
Top view of Fresh homemade ham and cheese stuffed bread is an absolute treat to wake up to on any day of the week especially on a a long weekend when you feeling lazy. This dough is simple, easy and effortless to bring together. A little planning in advance and breakfast or snack is as easy as pie. Ham and Cheese Stuffed Bread

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 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
Whole wheat bread, walnut raisin bread, raisin walnut bread, Walnut whole wheat bread

New to whole wheat flour?

Baking with whole wheat is not easy, especially for those who 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
Whole wheat bread, walnut raisin bread, raisin walnut bread, Walnut whole wheat bread

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.
Whole wheat bread, walnut raisin bread, raisin walnut bread, Walnut whole wheat bread

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
Whole wheat bread, walnut raisin bread, raisin walnut bread, Walnut whole wheat bread

How to Make Whole Wheat Raisin & Walnut Bread (Save/Pin)

Short video - Long video below in the recipe card

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 the yeast mixture for the walnut raisin bread.
Rustic Walnut Raisin Bread -Whole wheat Raisin Bread - Progress Pictures

Prepare milk mixture

  • Place warm milk in a bowl.
  • Add melted butter and egg.
  • Combine well (break the egg yolk).
Final liquid mixture for the whole wheat bread
Rustic Walnuts Raisin Bread, Raisin Bread, Walnut Bread

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.
Soaking the raisins for the whole wheat breadWhole Wheat Walnut Raisin Bread Progress Pictures2
Draining the raisins for this walnut breadWhole Wheat Walnut Raisin Bread Progress Pictures10

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.
prepare flour with salt for whole wheat bread doughWhole Wheat Walnut Raisin Bread Progress Pictures5
Knead the mixture on medium low speed for whole wheat walnut raisin breadWhole Wheat Walnut Raisin Bread Progress Pictures7
Combine liquid mixture with dry mixture for whole wheat raisin breadWhole Wheat Walnut Raisin Bread Progress Pictures6
Kneading the final dough for whole wheat bread.Whole Wheat Walnut Raisin Bread Progress Pictures8

Proof the dough - 1st time

  • Remove the 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.
Placing prepared dough in a oiled bowl for proofing
Rustic Whole Wheat Bread, Raisin Walnut Bread, Walnut Raisin Bread, whole wheat bread

Get your raisins and nuts ready

  • When double in volume.
  • Invert the dough onto a floured surface.
Kneading the walnut bread dough the second time.
Rustic Whole Wheat Bread, Raisin Walnut Bread, Walnut Raisin Bread, whole wheat bread
  • 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).
Shaping the walnut raisin dough for nuts.Whole Wheat Walnut Raisin Bread Progress Pictures12
Shaping the dough for walnut raising bread.Whole Wheat Walnut Raisin Bread Progress Pictures14
Adding the walnuts and raisins to the whole wheat doughWhole Wheat Walnut Raisin Bread Progress Pictures13
Rolled dough shaped into a log for raisin breadWhole Wheat Walnut Raisin Bread Progress Pictures15

Divide the dough

  • I make two loaves with this batch.
  • Cut the jelly roll in half.
  • Then shape each half into a ball.
Cutting the dough into two half to make two whole wheat loafs
Rustic Whole Wheat Bread, Raisin Walnut Bread, Walnut Raisin Bread, whole wheat bread

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.
Place the two whole wheat bread on a baking tray.Whole Wheat Walnut Raisin Bread Progress Pictures17
Sprinkle more flour on the proofed walnut raisin bread for baking.Whole Wheat Walnut Raisin Bread Progress Pictures18

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.
  • When ready cool on a cooling rack
  • Dust off excess flour on the top with a pastry brush.
  • Once baked let cool for at least an hour before you cut.
Making the steam slits on the loves before baking - walnut breadWhole Wheat Walnut Raisin Bread Progress Pictures19
Cooled baked walnut raisin bread on a cooling rack.Whole Wheat Walnut Raisin Bread Progress Pictures21
Pour water on the outside of the baking tray raisin bread.Whole Wheat Walnut Raisin Bread Progress Pictures20
Dust off any excess flour from the baked whole wheat breadWhole Wheat Walnut Raisin Bread Progress Pictures22

Frequently Asked Questions

How long does this walnut raisin bread last?

If stored properly this whole wheat bread will stay for 4 to 5 days at room temperature. It can be frozen for a month or more too. Never store bread in the fridge as it dries out.

Can I make half this recipe for whole wheat bread?

Absolutely, this recipe can be divided into half. You can make one whole loaf or two small loaves. Make sure to adjust baking times accordingly

Can I add other dry fruits to this walnut raisin bread?

Yes, you can substitute some of the raisins and walnuts with dried apricots, dates, figs, and cashews, almonds, sunflower seeds or pecans. It's best to keep the quantity the same or about 1/2 cup more than in the recipe. Any more than that and you risk making the bread too dry.

What can I do with leftover walnut raisin bread?

This bread doesn't usually last long in our home and these never go to waste.
These are great to use in French toast as well as toasted or grilled sandwiches.
Any hard leftover bread can be pulsed in the food processor and used for coating schnitzel or breaded Crispy Chicken

Can I use all white flour for this raisin bread?

Yes, you can use all white bread. It will be softer in texture than whole wheat bread. Perhaps try my white sandwich bread recipe instead.

Can I use all whole wheat flour?

You can, but, of course, the bread will be denser in texture than this recipe for half and half.

Can I omit the raisins and walnuts in this whole wheat bread?

I do have a whole wheat sandwich bread that does not use any nuts or fruits. Perhaps that tired and tested recipe might work better for you.

Can I make buns out of this whole wheat bread?

It might work. But, perhaps, it's best to use my tried and tested whole wheat burger buns recipes

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.
Rustic Whole Wheat Bread, Raisin Walnut Bread, Walnut Raisin Bread, whole wheat bread
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 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 accompanies with a meal.  Try making bruschetta with a few slices for a delicious appetizer.

Whole Wheat Raisin Walnut Bread

Author: Veena Azmanov
5 from 33 votes
Print Pin Rate
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 3 hrs
Calories: 225kcal
Adjust Servings Here: 2 loves

Description

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.
ADJUST SERVINGS HERE - 2 loves

Ingredients

  • 440 grams (3.75 cups) Whole wheat flour
  • 220 grams (1.75 cups) All-purpose flour
  • 2 1/4 tsp (7 g) Instant dry yeast
  • 120 ml (0.50 cups) Warm water
  • 320 ml (1.25 cups) Warm milk
  • 1 tbsp Olive oil
  • 4 tbsp (0.25 cups) Melted butter
  • 2 tbsp Honey
  • 1 Egg large
  • 1 1/2 tsp Salt
  • 1 cup (5 oz) Black raisins
  • 1 cup (4 oz) Walnuts I used 1/2 pecans

Instructions

Prepare yeast mix

  • Make sure the 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 - Ist 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.

Equipment

Stand Mixer
Mixing Bowl
Meas Cups and Spoons
Kitchen Scale
Nutrition Information
Serving: 100gCalories: 225kcalCarbohydrates: 35gProtein: 8.2gFat: 6.8gSaturated Fat: 1gPolyunsaturated Fat: 5.8gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 60mgSodium: 341mgPotassium: 0mgFiber: 3.8gSugar: 4.8gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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Author - Veena Azmanov

Veena Azmanov

Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

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  1. Vera Rodrigued

    Day 8 done

    Reply

  2. Rashmi

    Day 8 done. Thank u.

    Reply

  3. Liz Rodrigues

    Day 8 - Done.. Thanks a ton.

    Reply

  4. Nimmi

    Day 8 done

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    • Sheryl

      Day 8done

      Reply

  5. Sonal Agrawal

    Day 8 done

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  6. preeti

    week 2 day 1 done !

    Reply

  7. Candice Linn

    Day 8 done

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  8. Lakshmi Nandwani

    Done 12

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  9. Patricia

    Day 8 done

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  10. Nicolette

    Day 8 Done !

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  11. Anjana

    day 8 Done!

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  12. Subhraja Paul

    Day 8 done

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  13. Prathima

    Day 8,week 1 done!

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  14. Julie Armstrong

    Day 8 done thank you so much

    Reply

    • Nadia Isahac

      Day 8 - Done

      Reply

  15. Mfon

    Day 12. Done

    Reply

    • Susan Kelley

      Day 8 Done

      Reply

    • Syazwani

      Hello, may i ask... Is the amount of salt in the recipe correct? 1.5 tablespoon?

      Reply

      • Veena Azmanov

        It's 1 1/2 tsp salt

        Reply

    • Mahalakshmi Rajkumar

      Day 8 done

      Reply

  16. Annette

    Day 8 done

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  17. Irene

    Day 8 Done!! ... Thank You

    Reply

  18. Deepthi

    Day 8 done

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  19. Deepashree

    Day 8 done

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  20. Roxie

    Day 8 Done

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  21. Radhika

    Day 8 done

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  22. Rina Sen

    Day 8 done

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  23. Nishma

    Day 8 done.

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  24. Monica

    Day 8 Done

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  25. Shail Thosani

    Done

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  26. Zolisa

    Day 9 done

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  27. Zolisa

    Day 8 done

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  28. Nasreen Suffee

    Day 8 Done

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  29. Dechu

    Day 8 done

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  30. Tania

    You can't beat homemade bread and this recipe sounds like an ultimate winner! Love the combination of all the flavours in this bread.

    Reply

    • Veena Azmanov

      Absolutely, Tania. Homemade bread is the ultimate winner.

      Reply

  31. Heidy L. McCallum

    You had me convinced at the mere mention of walnuts! I cannot say enough how much I enjoy almost anything that contains them. Saved for a later date.

    Reply

    • Veena Azmanov

      I know right. I love walnuts too.

      Reply

  32. Dannii

    This bread looks amazing. I want to spread some nut butter and jam on to it!

    Reply

    • Veena Azmanov

      This is so good with nut butter and jam.

      Reply

  33. Jill

    I love making homemade bread but haven't set aside time in a while. I've also never baked an artisan loaf with mix ins like this so I really appreciate the process photos! Wish I could have a slice to toast with butter right now!

    Reply

    • Veena Azmanov

      Thank you, Jill. Happy to hear you like my detailed post.

      Reply

  34. Safira Adam

    I am a bread person and this looks unbelievable. Weekend project lined up! Thanks for sharing. xx

    Reply

    • Veena Azmanov

      Thank you, Safira. Happy to hear that. Let me know how it goes.

      Reply

  35. Murray

    Made this last week and loved it. Turned out perfect. Thank you for sharing.

    Reply

    • Veena Azmanov

      Thank you, Murray. So happy you had success with this recipe and enjoyed it. Thank you for coming back to write this feedback. Have a wonderful day.

      Reply

  36. swathi

    I love this whole wheat raisin and walnut bread, I may this combo with my sourdough starter. It is slight hint of sweetness make it perfect slice for breakfast even as snack.

    Reply

    • Veena Azmanov

      Thanks Swathi. My family is not a big fan of sourdough really so I keep to the whole wheat. Though the sweetness of raisins with sourdough sounds perfect combination.

      Reply

  37. Michelle Blackwood

    Veena I haven't made bread in a long while and coming across your recipe inspires me to get in my kitchen to make this loaf. Your detailed tutorial is amazing. Perfect for a beginner plus you made it healthy by using whole wheat flour.

    Reply

    • Veena Azmanov

      Thank you Michelle. So happy you like my detailed recipe. I love using whole wheat when possible.

      Reply

  38. Jeanette

    I'm not a raisin eater, but the bread looks very nice and it's very pretty. Bet it could be good without raisins 🙂

    Reply

    • Veena Azmanov

      Oh, you can add cranberries instead Jeanette. I often use cranberries when I don't have raisins.

      Reply

  39. Rebecca

    I bet this is tasty! I'd love to give it a try!

    Reply

    • Veena Azmanov

      Thank you Rebecca.

      Reply

  40. Anne Murphy

    What a lovely raisin bread! I baked bread for years, and it sure is a great way to impress people... LOL and delight anyone eating it!

    Reply

    • Veena Azmanov

      Absolutely! I often am impressed myself when I see a good loaf of bread. It does look amazing when baked well.

      Reply

  41. Karyl Henry

    I'm not really a fan of walnuts, but I love me some raisin bread. My mom used to make it a lot when I was a kid. This loaf looks so beautiful!

    Reply

    • Veena Azmanov

      I hear you Karly. I do use half pecans in mine too! I think I prefer pecans over walnuts myself but whole wheat and walnuts is really an amazing combination.

      Reply

  42. linda spiker

    What a gorgeous loaf! So beautiful!

    Reply

    • Veena Azmanov

      Thanks Linda

      Reply

  43. Chris

    This bread looks divine!! Love your section on whole wheat flour, it's definitely hard at first! Thanks for sharing!

    Reply

    • Veena Azmanov

      Thanks Chris.. yeah I got on board whole wheat much later myself. So hopefully it helps those just starting out.

      Reply

  44. Tina

    This looks fantastic! I think this will make a wonderful breakfast bread as part of my meal prep for the week! I think it will be healthy and delicious! I'll be making this tomorrow!

    Reply

    • Veena Azmanov

      Thanks, Tina. Definitely, make a wonderful breakfast or brunch bread. We often have it for dinner too.

      Reply

  45. Gloria

    My husband loves raisin bread. Homemade is always so good. I get such satisfaction making it (and don't do it often enough). Love this rustic looking loaf.

    Reply

    • Veena Azmanov

      Thank you, Gloria. Your hubby will love this one.

      Reply

  46. sue | theviewfromgreatisland

    I don't think there's anything better than homemade bread, and this loaf was made to be toasted! Have you ever tried this with white whole wheat flour? It's one of my favorites.

    Reply

    • Veena Azmanov

      Absolutely Sue. Love toating this bread. I have tried it with all white flour too! Turns out absolutely delicious. I use my white sandwich bread recipe and use golden raisins and pecans instead.

      Reply

  47. Elizabeth

    Goodness me, I am suddenly craving homemade raisin bread - gosh this sounds good! Thanks for the recipe 🙂

    Reply

    • Veena Azmanov

      Thank you Elizabeth. I know the feeling. I am addicted to this bread.

      Reply

  48. Julia

    Oh I definitely spend a lot of money on artisan bread. Love this recipe and the flavors! Delicious!

    Reply

    • Veena Azmanov

      I hear you Julia. We use to spend a lot on these artisan bread too! You will love these.

      Reply

  49. Emily

    This bread is such a pretty shape and you make it look so easy. Love that there are fruit and nuts in there too, yum!

    Reply

    • Veena Azmanov

      Thank you, Emily. I have been baking bread now for a long time so I've gotten used to it. It can be really easy if you have the right recipe.

      Reply

  50. Claudia Lamascolo

    I have never seen so many breads come out so perfect you are the bread Queen for sure I will look no further than your site for bread recipes you have perfected them for sure!

    Reply

    • Veena Azmanov

      Thank you so much, Claudia! I do love my bread and I do hope you try these recipes. They are highly addictive.

      Reply

  51. Sandhya Ramakrishnan

    Veena, not sure how many bread recipes I am going to bookmark from your site. The sandwich bread that you posted last week is still fresh in my mind and I am looking for an opportunity to try it out. This raisin walnut bread is something that my boys would love with a huge slather of butter. Looks so delicious and that texture is just perfect!

    Reply

    • Veena Azmanov

      Thank you, Sandhya!! I love baking bread and they do turn out really good too. My recipes are tried and tested over these years so they are also some of the most popular recipes on this blog. Please do try them and I promise you will love them. Last week I posted a video of my white sandwich bread recipe which I posted in 2012. The bread recipes have had some video request so this week I decided to make three of them. Thanks

      Reply

  52. Kylee from Kylee Cooks

    I love raisin bread with nuts! It's a great way to begin my day. A bit of toasting and some butter, and I'm set!!

    Reply

    • Veena Azmanov

      Absolutely Kylee. Perfect bread to eat on it's own or with butter and jam.

      Reply

  53. Denise Wright

    This looks so good to me. I love anything with fruit and nuts in it... especially for breakfast. I am intrigued with bread making. It seems like a lost art. I think I'm going to give this a try if I have all the ingredients. Great post!

    Reply

    • Veena Azmanov

      Me too Denise. I love fruit and nuts in my bread recipes especially my brown breads. Yes we must make more bread at home if not it is a lost art

      Reply

  54. Marisa Franca @ All Our Way

    What a great looking loaf of bread. This would be a great addition at breakfast or a snack. I have some honey butter and maple butter that looking for a delicious slice to slather. I like whole wheat and I haven't made enough types of bread with it. I'm pinning this to make once we get home.

    Reply

    • Veena Azmanov

      Thank you Marisa - I love whole wheat too! I find it taste a lot more wholesome than white bread. Hope you try this one. Chao

      Reply

  55. Gloria @ Homemade & Yummy

    Homemade bread is the best. I always feel like I accomplished something amazing when I make it. My baba could do it with her eyes closed....but she was just awesome. This would be so good out of the toaster slathered with butter for breakfast.

    Reply

    • Veena Azmanov

      I share the same sentiments Gloria.I feel a sense of accomplishment when I make bread. The best part is the aroma of baked bread in the house. Yes my kids love butter and bread so this does taste delish with the raisins

      Reply

  56. Jolina

    I love baking bread. I consider it an accomplishment lol! Thanks for your detailed instructions. I've never worked with whole wheat or nuts yet...it's in my to-bake list and I will definitely refer back here.

    Reply

    • Veena Azmanov

      Thank you Jolina. I agree baking bread always makes me happy. Therapy for the chef. I love making whole wheat especially with nuts and raisins. You must try this.

      Reply

  57. Jyothi

    Thanks Veena , I tried the same recipe...very pleased with the results but the dough was tearing....can you help me with why the dough on the outer layer of the bread starts tearing...

    Reply

    • Veena Azmanov

      It's bread dough so if you handle it gently and roll it will work. It's soft and elastic so yes it can easily tear. As long as your dough is soft and elastic you should be able to gently fold it together <3

      Reply

  58. Melissa Seinfeld

    I seldom make whole wheat or bread for that matter. I always think it's best to buy and not worth the trouble. You make it look so easy I decided to try this and I must say you are so talented and a great teacher too. I love how you do those finger test.. My bread turned out perfect. I like the idea of half white and half wheat makes it easier to eat..
    Will definitely try more of your recipes..
    Melissa

    Reply

    • Veena Azmanov

      Thank you so much Melissa! I am so happy to hear that you had great success with this recipe. I love the finger test - my mom thought me that way and it's now the only way I know how.. Glad to hear your bread was perfect. Thank you so much for coming back and writing this feedback. Always great to hear from those who try my recipe. Have a wonderful day. Thanks

      Reply

    • Mfon

      Day 8 Done

      Reply