Walnut Raisin Bread
Calories: 11
Adjust Servings Here: 1 loaf
Description
This walnut raisin bread is a delightful blend of soft, fluffy dough studded with sweet raisins and crunchy walnuts, perfect for breakfast or an afternoon snack. The subtle hint of cinnamon adds warmth and depth, making each bite a comforting treat. Its golden crust and tender crumb make it an irresistible addition to any bread lover's repertoire.
Ingredients
Makes one large loaf or 2 small loaves
- 375 g (3 cups) Flour (Whole wheat or All-purpose flour) or 50% of both
- 7 g (2¼ tsp) Instant dry yeast
- 240 g (1 cup) Warm water or milk (110F)
- 15 ml (1 tbsp) Olive oil or melted butter
- 15 ml (1 tbsp) Sugar or Honey
- 9 g (1 tsp) Salt
- 120 g (½ cup) Walnuts I used 1/2 pecans
- 60 g (½ cup) Black raisins
Instructions
- Dough: Combine the warm water and instant yeast in a bowl of a stand mixer with the hook attachment. Add the sugar and oil, followed by the flour and salt. Stir until the dough comes together. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.375 g Flour (Whole wheat or All-purpose flour) , 7 g Instant dry yeast, 240 g Warm water or milk , 15 ml Olive oil or melted butter , 15 ml Sugar or Honey , 9 g Salt
- Add Raisins and Walnuts: Gently knead the raisins and walnuts into the dough until they are evenly distributed.120 g Walnuts, 60 g Black raisins
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
- Shape the Dough: Punch down the risen dough to release the air. Shape it into a loaf or divide it into two smaller loaves. Place the shaped dough into a greased loaf pan (or two smaller pans if divided).
- Second Rise: Cover the dough with a damp cloth and let it rise again in a warm place for about 30-45 minutes or until it has doubled in size.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Score: Dust the top with flour and score with a bread scoring tool or razor bread.
- Bake: Bake in the preheated oven for about 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
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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