Veena Azmanov

Cake Artist and Food Enthusiast

You are here: Home / Recipes / Homemade Bread / Whole Wheat Raisin Walnut Bread Recipe

Whole Wheat Raisin Walnut Bread Recipe

By 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 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.

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

Whole Wheat Raisin Walnut Bread, Whole Wheat bread with raisins and walnuts, Raisins brown bread

Are you one 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 baking. Today, I’m going to show you how to make this bread and you are going to love how easy this is. In fact, if you want to impress anyone with your cooking skills, you must make this bread.

But first. I am quite fascinated that some of you have had great success with my bread recipes. Must admit I was hesitant about sharing bread 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 the bakeries. 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 raising 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 Raisin Walnut Bread Recipe, Whole Wheat Walnut Raisin Bread, Brown bread recipe, easy raisin bread

Video – Whole Wheat Raisin Walnut Bread

New to whole wheat flour?

Starting 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 started adding only 25% whole wheat to our bread. Then moved onto 50% and now it’s about 75%. Ideally, 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 Raisin Walnut Bread Recipe, Whole Wheat Walnut Raisin Bread, Brown bread recipe, easy raisin 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 but I find whole wheat sometimes tends to get a bit denser. 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 envelope, 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 but you don’t really need a thermometer. The temperature is around the same as when you give milk to a baby. So think, if this water was to be fed to a baby would it be 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 Raisin Walnut Bread Recipe, Whole Wheat Walnut Raisin Bread, Brown bread recipe, easy raisin bread

 

Tools

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 Raisin Walnut Bread Recipe, Whole Wheat walnut Raiisn Bread, Brown bread recipe, easy raisin bread

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.

YouTube Video – Don’t forget to subscribe for more videos every week.

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.

Whole Wheat Raisin Walnut Bread, Whole Wheat bread with raisins and walnuts, Raisin brown 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

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.

Print
Course Breakfast, Dinner, Lunch
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Servings 2 loves
Calories 225 kcal
Author Veena Azmanov

Ingredients - Choose (Metric or US Customary) below

  • 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
Metric - US customary

Instructions

Prepare yeast mix

  1. Make sure the water is warm, not hot (110F).

  2. Add yeast, honey, and oil.

  3. Stir well and set aside for 5 mins to foam.

Prepare milk mixture

  1. Place warm milk in a bowl.

  2. Add melted butter and egg

  3. Combine well (break the egg yolk).

Soak the raisins / Chop the nuts

  1. Chop walnuts (pecans) and set aside.

  2. Pour hot water over the raisins.

  3. Let them soak for half an hour.

  4. Then drain completely.

Knead the dough

  1. Into a mixer bowl add the whole wheat flour.

  2. Add salt - combine.

  3. Then add yeast mixture and milk mixture.

  4. Knead on medium low for about 3 minutes.

  5. Then add the all-purpose flour.

  6. Combine and knead for another 2 minutes.

  7. Make sure to scrape the sides of the bowl in between.

Proof the Dough - Ist time

  1. Remove dough on a lightly floured surface.

  2. Knead for 30 secs and form into a ball.
  3. Place in an oiled bowl and set aside for about an hour or until double in volume.

Get your raisins and nuts ready

  1. When double in volume.

  2. Invert the dough onto a floured surface.

  3. Stretch the dough into a square shape.

  4. Spread the raisins and nuts evenly.

  5. Then roll the dough into a jelly roll.

  6. Pinch each fold to keep the raisins and nuts in place.
  7. Pinch the seams well and tuck under.

  8. Flatten the dough and roll it into a log (like folding a spring roll).

Divide the dough

  1. I make two loaves with this batch.

  2. Cut the jelly roll in half.

  3. Then shape each half into a ball.

Proof loaf - 2nd time

  1. Place both balls of dough on a floured baking tray.

  2. Dust with more flour, cover and let rest.

  3. Let rise in a warm place for an hour or until double in volume.

Slit and Bake

  1. Preheat the oven to 200 C / 400 F.

  2. Make cuts on the top of each bread (air vents).

  3. Place the bread baking tray on a larger baking tray on the lower rack in the oven.

  4. Add 1/2 cup water to the larger baking tray to create steam.

  5. Bake for about 40 to 50 minutes.

  6. Once baked let cool for at least an hour before you cut.
Nutrition Facts
Whole Wheat Raisin Walnut Bread
Amount Per Serving (100 g)
Calories 225 Calories from Fat 61
% Daily Value*
Total Fat 6.8g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 5.8g
Monounsaturated Fat 0g
Cholesterol 60mg 20%
Sodium 341mg 14%
Potassium 0mg 0%
Total Carbohydrates 35g 12%
Dietary Fiber 3.8g 15%
Sugars 4.8g
Protein 8.2g 16%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.

Do you love baking homemade bread? I do enjoy it very much too!

Feel free to check out my – Slice of Bread – Homemade Bread Collection
or see my Recipe Index for a collection of all recipes on this blog

Image for Slice of Bread - Homemade Bread collection from the perfect homemade Focaccia to the softest burger bun recipes

FTC Disclosure – The following page may have affiliate links. We are a participant in the amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please read full Disclosure, Disclaimer & Copyright.

20 Must-Have Recipe for a Home Baker

Reader Interactions

Have you tried any of my recipes?

I'd love to see what you tried. Please tag me @veenaazmanov on Facebook, Instagram or Twitter and use the hashtag #veenaazmanov on  Instagram when you share.

You can share an image with me on my Facebook Page or on Pinterest below the recipe Pin. Find all my recipe pins here 

Comments

  2. 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

    • 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

  3. 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

  4. 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

  7. 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

  10. 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

  11. 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

  17. 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

    • 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

  18. 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

  19. 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

  20. 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

  21. 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

    • 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

  22. 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

  23. 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

    • 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

  24. 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

    • 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

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Translate »