This raisin and walnut bread are made with a combination of whole wheat flour and all-purpose flour. It has a lovely crust on the outside with a soft chewy texture on the inside. Perfect for breakfast or dinner.
Table of Content
Do you like whole wheat flour? Baking with whole wheat is not easy, especially for those who eat and love white bread. So, if you are just venturing into the world of whole wheat, do not feel compelled to use all whole wheat flour.
For example, you can start with a ratio of half whole wheat and half bread flour. And, as you get used to eating whole wheat, increase or decrease the ratio. In fact, when I started, I added only 25% whole wheat to our recipe. Then, I moved onto 50%, and now it's about 75%.
Why make this bread?
- This bread is delicious on its own! It is loaded with walnuts and raisins so it's perfect to serve for morning breakfast or for dinner with a meal.
- The recipe is simple and easy using the standard method of kneading, rising, and proofing.
- This loaf uses 75% whole wheat flour but also 25% white flour. Hence, 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.
- The process for this bread cannot be any more simple than this.
- Prepare the dough - 15 minutes
- First rise - 1 hour
- Shape the loaf - 10 minutes
- Proof - 45 minutes
- Bake - 45 minutes
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 ¼ teaspoon or one packet.
- And if you use fresh yeast you will need about 21 grams.
Also, it's not necessary to activate the yeast but I like to take the guesswork out and make sure my dough will rise.
- Liquid- The temperature of the water and milk is an important factor in bread making. It has to be warm, not hot. I love adding a bit of richness to the dough, and milk works great. Water will work just as well.
- Honey - The flavor of honey works best with whole wheat but you can definitely use 2 tablespoon of sugar instead.
Step by step instructions
- Pour hot water over the raisins. Let them soak for 30 minutes to an hour. Then drain completely.
Pro tip - Soaking the raisins will ensure they do not absorb moisture from the bread making it dry.
Dough
- Wet ingredients - combine warm water with honey, oil, and yeast. Then add the melted butter, milk, and eggs. Set aside for 3 to 5 minutes until foamy.
Pro tip - Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour. - Measure the whole wheat flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well. Then add the all-purpose flour.
Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment. - Knead
- By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes
- Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
- When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Leave in a warm place. Let rise for 60 to 90 minutes until double in volume.
Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
Shape
- When the dough is double in volume transfer to a well-dusted floured surface.
Pro tip - At this point, there is no need for additional flour. So use a light dusting of flour. - Stretch the dough into a square shape. Spread the drained raisins and chopped walnuts.
- Then, roll the dough into a jelly roll. Pinch each fold to keep the raisins and nuts in place. Pinch the seams and tuck under.
Pro tip - Rolling it this way will ensure the raisins and walnuts are evenly distributed. And, it creates a nicely shaped loaf.
- Flatten the dough and roll it into a log (like folding a spring roll). Then, cut in the middle to make two equal portions. Then, shape each portion into a ball.
- Next, transfer both to a floured baking tray. Dust with more flour on top. Cover with a clean kitchen cloth and let rise for 45 minutes to an hour or until almost double in volume.
Bake
- 20 minutes before baking, preheat the oven at 350°F / 177°C / Gas Mark 4
- Make slits on the top of each bread with a bread scoring tool, blade, or sharp knife.
Pro tip - The slits/cuts on the top are air vents to let the steam in the bread escape. This will prevent the bread from bursting naturally into a weird shape.
- Place the baking tray on a larger baking rack on the lower third of the oven. Add ½ cup water to the larger baking tray to create steam.
Pro tip - The water creates steam, which is what gives us that hard crust on the bread. - Bake for about 350 to 45 minutes. until you have a nice golden brown.
Pro tip - When baked, the internal temperature of the bread should be about 195 F. The bread will have a hollow sound on the bottom when tapped. - Remove and let cool on a wire rack for 5 minutes. Dust off excess flour from the top.
Pro tip - Do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom.
Frequently asked questions
How long will this walnut raisin bread keep?
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 add other dry fruits to this 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 final quantity the same or about ½ cup more than in the recipe. Any more than that and you risk making the bread too dry.
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
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Printable Recipe
Raisin walnut bread - Whole wheat
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F /177°C / Gas Mark 4
Difficulty: Meidum
Calories: 225kcal
Adjust Servings Here: 2 loves
Description
These raisin and walnut bread are made with a combination of whole wheat flour and all-purpose flour. It has a lovely crust on the outside with a soft chewy texture on the inside. Perfect for breakfast or dinner.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 3 ¾ cups (450 g) Whole wheat flour
- 1 ¾ cup (210 g) All-purpose flour
- 2 ¼ teaspoon (9 g) Instant dry yeast
- ½ cup (120 ml) Warm water ((110 F) )
- 1 ¼ cup (300 ml) Warm milk ((110F) )
- 1 tablespoon Olive oil
- 4 tablespoon Melted butter
- 2 tablespoon Honey
- 1 Egg (large)
- 1 ½ teaspoon Salt
- 1 cup (150 g) Black raisins
- 1 cup (100 g) Walnuts (I used ½ pecans)
Instructions
- Pour hot water over the raisins. Let them soak for 30 minutes to an hour. Then drain completely. Pro tip - soaking the raisins will ensure they do not absorb moisture from the bread making it dry.
Dough
- Wet ingredients - combine warm water with honey, oil, and yeast. Then add the melted butter, milk, and eggs. Set aside for 3 to 5 minutes until foamy. Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
- Measure the whole wheat flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well. Then add the all-purpose flour.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
- Knead - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
- When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Leave in a warm place. Let rise for 60 to 90 minutes until double in volume. Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.
Shape
- When the dough is double in volume transfer to a well-dusted floured surface. Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour
- Stretch the dough into a square shape. Spread the drained raisins and chopped walnuts.
- Then roll the dough into a jelly roll. Pinch each fold to keep the raisins and nuts in place. Pinch the seams and tuck under.Pro tip - rolling it this way will ensure the raisins and walnuts are evenly distributed. And, it creates a nicely shaped loaf.
- Flatten the dough and roll it into a log (like folding a spring roll). Then cut in the middle to make two equal portions. Then shape each portion into a ball.
- Transfer both to a floured baking tray. Dust with more flour on top. Cover with a clean kitchen cloth and let rise for 45 minutes to an hour or until almost double in volume.
Bake
- 20 minutes before baking, preheat the oven at 350°F /177°C / Gas Mark 4
- Make slits on the top of each bread with a bread scoring tool, blade, or sharp knife. Pro tip - the slits/cuts on the top are air vents to let the steam in the bread escape. This will prevent the bread from bursting naturally into a weird shape.
- Place the baking tray on a larger baking rack on the lower third of the oven. Add ½ cup water to the larger baking tray to create steam.Pro tip - the water creates steam which is what gives us that hard crust on the bread.
- Bake for about 35 to 45 minutes. until you have a nice golden brown. Pro tip - when baked the internal temperature of the bread should be about 195 F. The bread will have a hollow sound on the bottom when tapped.
- Remove and let cool on a wire rack for 5 minutes. Dust off excess flour from the top. Pro-tip - do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom.
Recipe Notes & Tips
- Measure all ingredients ahead of time, so you don't forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Most yeasts have a long shelf life, but they can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. If not, it's best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you soft puffy bread. So, don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
- Overnight dough - The dough can be prepared a day in advance. Proof it for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bagels. The next day, let the dough come to room temperature before you shape and bake them.
- Storing bread - These loaves do freeze beautifully. Cool the baked loaves then place them in a freezer-safe storage bag. These can be frozen for up to a month. I like to slice my challah so my kids use a few slices at a time.
- Kneading the dough - If possible use an electric mixer because the dough is soft and sticky.
- Bread machine - this dough can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
Inspired by -
Nutrition Information
Serving: 100- gCalories: 225- kcalCarbohydrates: 35- gProtein: 8.2- gFat: 6.8- gSaturated Fat: 1- gPolyunsaturated Fat: 5.8- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 60- mgSodium: 341- mgPotassium: 0- mgFiber: 3.8- gSugar: 4.8- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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
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Sylvie
Day 12 Done