Whole Wheat Bread with Raisin Walnut - (Video)
This whole wheat bread with raisins and nuts is nutritious, delicious, and wholesome. It has a lighter 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.
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 whole wheat 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 loaf 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 loaf. Makes sense? And of course, you have delicious raisins and walnuts that make this bread sweet and flavorful.
New to whole wheat flour?
Baking with whole wheat is not easy, especially for those who eat and love white loaf. 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, increase or decrease the ratio. When I started, I added only 25% whole wheat to our recipe. Then, I moved onto 50% and now it's about 75%. I avoid using all whole wheat as the loaf tends to be denser. My kids don't fancy it either.
Ingredients and substitutes
- Flour - In this 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 loaf.
- 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.
Useful Tips and Tools
- Use 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.
- 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. So, I highly recommend using a stand mixer such as Kenwood, or kitchen-aid. (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.
- And, a good baking tray is as important to bread baking as it is to other baking. 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.
- Also, 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.
How to Make Whole Wheat Bread with Raisin & Walnut (Save/Pin)
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 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.
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.
- 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.
Whole Wheat Bread raisins and walnuts
Print Pin RateDescription
Ingredients
- 3 3/4 cups (450 g) Whole wheat flour
- 1 3/4 cup (210 g) All-purpose flour
- 2 1/4 tsp (9 g) Instant dry yeast
- 1/2 cup (120 ml) Warm water
- 1 1/4 cup (300 ml) Warm milk
- 1 tbsp Olive oil
- 4 tbsp Melted butter
- 2 tbsp Honey
- 1 Egg large
- 1 1/2 tsp Salt
- 1 cup (150 g) Black raisins
- 1 cup (100 g) Walnuts I used 1/2 pecans
Instructions
Yeast
- Make sure the water is warm, not hot (110F).
- Add yeast, honey, and oil.
- Stir well and set aside for 5 mins to foam.
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 and salt - combine well
- 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
Nutrition Information
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
Frequently Asked Questions
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.
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
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.
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
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.
You can, but, of course, the bread will be denser in texture than this recipe for half and half.
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.
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.
You may also like
- Brioche Sandwich Loaf -
- Brioche Pullman Loaf
- No-knead Sandwich Bread Recipe
- Whole Wheat Raisin Walnut Bread
- Walnut Raisin Bread
- Ham and Cheese Bread
- Cinnamon Sugar Donuts
- Homemade Soft Whole Wheat Burger Buns
- Whole Wheat Hamburger Buns
- Classic White Soft Burger Bread
- Best Hamburger Buns Recipe
- Homemade Hawaiian Rolls
- Homemade Flour Tortilla
- Whole Wheat Tortilla
- Homemade Chapati (Indian)
- Easy Soft Flatbread Recipe
- Potato Flatbread
- Sweet Potato Flatbread
- Homemade Pizza Dough
- Best Pizza Crust Recipe
- Cinnamon Chocolate Babka
- Stovetop Homemade Naan
- Meat Stuffed Pleated Bread
- Homemade Soft Dinner Rolls
- Homemade Easy Focaccia Recipe
- 10 Tips to Better homemade Pizza
- 10 Gift for a Bread Baker
- Crescent Rolls - from scratch no-knead
- Baking with Yeast - A Beginners guide
- Baking Basics - Baking bread for Beginners
- All bread recipes
ILANIT BITON
Day 4 done. Thankyou!
Thiviya
Day 8 Done.
I'm unable to do this as i don't have any raisins only walnuts at home 🙁
Jennifer
Day 12 done
Memory Maphosa
Day 8 done
Gayathri
Day 8 done
Mehakdeep Kaur
Day 8 done
Remi
Day 8 done . Trying to get whole wheat flour. Will try and bake once l get the wheat flor. Thanks
Mehakdeep Kaur
Done for day 6
Gayathri
Day 4 Done - I have made a lemon cake and have torted it . How can I share pic of it .
Veena Azmanov
Hey Gayathri. You can share your pictures on the Facebook group.
Jennifer
Day 6 Done
Mehakdeep Kaur
Day 4 done
Lorna
" DAY 2 DONE "
Thanks a lot!
Memory Maphosa
Day 2 done but i think you made a mistake you misposted information on buttercream n then posted whole wheat walnut bread instead of buttercream
Veena Azmanov
I don't understand - I just checked Day 2 and it is linked to Buttercream 101
Memory Maphosa
Thanks Veenazmanov have seen it
Deolinda
Day 2 done
Ify Cheto
Day 12done
Mfon you
Day 2 Done
Giovana Fargnoli
Day 8 done
Charalyn Gonsalves
Day 8 done
Ify Cheto
Day8 done
Bukky
Day 7 done
Layla
Day 8 done
Vera Rodrigued
Day 8 done
Rashmi
Day 8 done. Thank u.
Liz Rodrigues
Day 8 - Done.. Thanks a ton.
Nimmi
Day 8 done
Sheryl
Day 8done
Sonal Agrawal
Day 8 done
preeti
week 2 day 1 done !
Candice Linn
Day 8 done
Lakshmi Nandwani
Done 12
Patricia
Day 8 done
Nicolette
Day 8 Done !
Anjana
day 8 Done!
Subhraja Paul
Day 8 done
Prathima
Day 8,week 1 done!
Julie Armstrong
Day 8 done thank you so much
Nadia Isahac
Day 8 - Done
Mfon
Day 12. Done
Susan Kelley
Day 8 Done
Syazwani
Hello, may i ask... Is the amount of salt in the recipe correct? 1.5 tablespoon?
Veena Azmanov
It's 1 1/2 tsp salt
Mahalakshmi Rajkumar
Day 8 done
Annette
Day 8 done
Irene
Day 8 Done!! ... Thank You
Deepthi
Day 8 done
Deepashree
Day 8 done
Roxie
Day 8 Done
Radhika
Day 8 done
Rina Sen
Day 8 done
Nishma
Day 8 done.
Monica
Day 8 Done
Shail Thosani
Done
Zolisa
Day 9 done
Zolisa
Day 8 done
Nasreen Suffee
Day 8 Done
Dechu
Day 8 done
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.
Veena Azmanov
Absolutely, Tania. Homemade bread is the ultimate winner.
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.
Veena Azmanov
I know right. I love walnuts too.
Dannii
This bread looks amazing. I want to spread some nut butter and jam on to it!
Veena Azmanov
This is so good with nut butter and jam.
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!
Veena Azmanov
Thank you, Jill. Happy to hear you like my detailed post.
Safira Adam
I am a bread person and this looks unbelievable. Weekend project lined up! Thanks for sharing. xx
Veena Azmanov
Thank you, Safira. Happy to hear that. Let me know how it goes.
Murray
Made this last week and loved it. Turned out perfect. Thank you for sharing.
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.
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.
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.
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.
Veena Azmanov
Thank you Michelle. So happy you like my detailed recipe. I love using whole wheat when possible.
Krishna
Beautifully prepared, done!
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 🙂
Veena Azmanov
Oh, you can add cranberries instead Jeanette. I often use cranberries when I don't have raisins.
Rebecca
I bet this is tasty! I'd love to give it a try!
Veena Azmanov
Thank you Rebecca.
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!
Veena Azmanov
Absolutely! I often am impressed myself when I see a good loaf of bread. It does look amazing when baked well.
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!
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.
linda spiker
What a gorgeous loaf! So beautiful!
Veena Azmanov
Thanks Linda
Chris
This bread looks divine!! Love your section on whole wheat flour, it's definitely hard at first! Thanks for sharing!
Veena Azmanov
Thanks Chris.. yeah I got on board whole wheat much later myself. So hopefully it helps those just starting out.
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!
Veena Azmanov
Thanks, Tina. Definitely, make a wonderful breakfast or brunch bread. We often have it for dinner too.
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.
Veena Azmanov
Thank you, Gloria. Your hubby will love this one.
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.
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.
Elizabeth
Goodness me, I am suddenly craving homemade raisin bread - gosh this sounds good! Thanks for the recipe 🙂
Veena Azmanov
Thank you Elizabeth. I know the feeling. I am addicted to this bread.
Julia
Oh I definitely spend a lot of money on artisan bread. Love this recipe and the flavors! Delicious!
Veena Azmanov
I hear you Julia. We use to spend a lot on these artisan bread too! You will love these.
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!
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.
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!
Veena Azmanov
Thank you so much, Claudia! I do love my bread and I do hope you try these recipes. They are highly addictive.
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!
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
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!!
Veena Azmanov
Absolutely Kylee. Perfect bread to eat on it's own or with butter and jam.
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!
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
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.
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
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.
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
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.
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.
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...
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
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
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
Mfon
Day 8 Done