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.
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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.
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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.
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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 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.
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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 (4 cups)
- All-purpose flour – 220 grams (2 cups)
- 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 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.
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Whole Wheat Raisin Walnut Bread, Whole Wheat bread with raisins and walnuts, Raisin brown bread
Whole Wheat Raisin Walnut Bread
Prep
Cook
Inactive
Total
Yield 2 loves
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.
Ingredients
- Whole wheat flour - 440 grams (4 cups)
- All-purpose flour - 220 grams (2 cups)
- 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)
Instructions
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 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.
Courses Breakfast, lunch, dinner
Cuisine Italian
Nutrition Facts
Serving Size 100 g
Amount Per Serving | ||
|---|---|---|
Calories 225 | ||
% Daily Value | ||
Total Fat 6.8 g | 10% | |
Saturated Fat 1 g | 5% | |
Unsaturated Fat 5.8 g | ||
Cholesterol 60 mg | 20% | |
Sodium 341 mg | 14% | |
Total Carbohydrates 35 g | 12% | |
Dietary Fiber 3.8 g | 15% | |
Sugars 4.8 g | ||
Protein 8.2 g | 16% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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
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.
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.
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.
Thank you Michelle. So happy you like my detailed recipe. I love using whole wheat when possible.
I’m not a raisin eater, but the bread looks very nice and it’s very pretty. Bet it could be good without raisins 🙂
Oh, you can add cranberries instead Jeanette. I often use cranberries when I don’t have raisins.
I bet this is tasty! I’d love to give it a try!
Thank you Rebecca.
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!
Absolutely! I often am impressed myself when I see a good loaf of bread. It does look amazing when baked well.
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!
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.
What a gorgeous loaf! So beautiful!
Thanks Linda
This bread looks divine!! Love your section on whole wheat flour, it’s definitely hard at first! Thanks for sharing!
Thanks Chris.. yeah I got on board whole wheat much later myself. So hopefully it helps those just starting out.
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!
Thanks, Tina. Definitely, make a wonderful breakfast or brunch bread. We often have it for dinner too.
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.
Thank you, Gloria. Your hubby will love this one.
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.
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.
Goodness me, I am suddenly craving homemade raisin bread – gosh this sounds good! Thanks for the recipe 🙂
Thank you Elizabeth. I know the feeling. I am addicted to this bread.
Oh I definitely spend a lot of money on artisan bread. Love this recipe and the flavors! Delicious!
I hear you Julia. We use to spend a lot on these artisan bread too! You will love these.
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!
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.
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!
Thank you so much, Claudia! I do love my bread and I do hope you try these recipes. They are highly addictive.
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!
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
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!!
Absolutely Kylee. Perfect bread to eat on it’s own or with butter and jam.
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!
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
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.
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
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.
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
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.
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.
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…
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
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
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