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 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.
Whole Wheat Raisin Walnut Bread, Whole Wheat bread with raisins and walnuts, Raisins brown 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.
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 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 raisins and walnuts that make this bread sweet and flavorful.
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?
Baking 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 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.
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. 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.
Whole Wheat Raisin Walnut Bread Recipe, Whole Wheat Walnut Raisin Bread, Brown bread recipe, easy raisin 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.
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.
Whole Wheat Raisin Walnut Bread, Whole Wheat bread with raisins and walnuts, Raisin brown bread
Whole Wheat Raisin Walnut Bread
Ingredients
- 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
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.
Nutrition Information
Don’t forget to read my post –
10 Best Gifts for Bread Bakers.
Gift Guide for Bread Bakers, 10 best gifts for bread bakers,
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.
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.
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