Best 3 Roasted Hazelnut Raisin Whole Grain Wheat Bread Direct Method Recipes

Indulge in the delightful aroma and delectable taste of freshly baked Roasted Hazelnut Raisin Whole Grain Wheat Bread. This wholesome and nutritious bread is a symphony of flavors and textures, combining the nutty sweetness of roasted hazelnuts, the plump juiciness of raisins, and the hearty goodness of whole grain wheat. With a crispy crust and a soft, chewy interior, this bread is a perfect accompaniment to any meal. Whether you enjoy it as toast with your favorite toppings, sliced for sandwiches, or simply savor it on its own, this bread is sure to become a staple in your kitchen. This article provides a comprehensive guide to creating this delicious bread, featuring three different recipes tailored to your preferences and dietary needs. Whether you prefer a traditional yeast-based method, a quicker and easier no-knead approach, or a gluten-free variation, we have you covered. Get ready to embark on a delightful baking journey and experience the joy of homemade bread.

Here are our top 3 tried and tested recipes!

ROASTED HAZELNUT RAISIN WHOLE GRAIN WHEAT BREAD - DIRECT METHOD

Roasted Hazelnut Raisin Whole Grain Wheat Bread - Direct Method image

This is a short-cut method to my all time favorite bread. The loaves are light and very flavorful. Do not skip the autolzye or resting period or kneading time will greatly increase. This is a combination of methods and recipes by Jeffery Hamelman and Peter Reinhart.

Provided by Red_Apple_Guy

Categories Yeast Breads

Time 2h15m

Yield 2 medium loaves, 32 serving(s)

Number Of Ingredients 8

Ingredients

5 cups whole wheat flour (605 g, I use fresh ground wheat berries)
2 cups water (443 g room temperature)
2 teaspoons salt (11.4 g table salt or fine sea salt)
2 1/2 teaspoons instant yeast (8.5 g)
1 1/2 tablespoons honey (18.9 g)
1 tablespoon butter (softened - 14 g)
1 cup hazelnuts (113 g roughly roasted & roughly crushed)
1 cup raisins (113 g)

Steps:

Mix the flour and water either by hand or mixer until all of the flour is wetted. Cover and let that sit at room temperature for 1 hour.
Roast hazelnuts at 375F for 14 minutes. Cool and remove skins by rubbing the hazelnuts between your hands. Crush the nuts roughly or leave whole.
Add salt and yeast, butter and honey and knead for 5 minutes.
Add nuts and raisins and knead for about 3 more minutes to mix them in uniformly.
Remove dough and place in a straight-sided clear container noting the level of the dough.
Cover with oiled plastic wrap and let rise until doubled in volume. After 20 minutes, remove the dough and stretch and fold it as you would a letter from top to bottom and side to side. Return to the container.
Divide the dough into 2 pieces and roll each piece until the length is about 8 inches each. Place each into 8" x 4" loaf pans sprayed with oil.
Preheat oven to 375°F.
Cover the pans with oiled plastic wrap and let rise until risen 1 1/2 times the volume or 1/2 inch above the pan tops.
Bake for 15 minutes and rotate the loaves for even baking.
After 35 to 45 minutes (total) check the temperature. Remove when the loaves are 195 F to 205°F.
Tip the loaves out onto racks and let cool to room temperature.

Nutrition Facts : Calories 111, Fat 3.4, SaturatedFat 0.5, Cholesterol 0.9, Sodium 150, Carbohydrate 18.7, Fiber 2.7, Sugar 3.8, Protein 3.4

WHOLE GRAIN WHEAT BREAD

Whole Grain Wheat Bread image

This bread is surprisingly easy. Unlike some whole wheat breads, this recipe has a soft, tender texture. The original recipe, which comes from the book "Feeding The Whole Family", calls for barley malt or maple syrup where I have used honey. This makes good rolls.

Provided by fresh fanatic

Categories Yeast Breads

Time 45m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13

Ingredients

2 cups cooked barley (or other whole grains)
2 cups water
1/4 cup cold-pressed vegetable oil
1 tablespoon sea salt
1 tablespoon dry yeast
1 cup whole wheat flour (more or less)
1/4 cup honey (or other sweetener)
2 cups whole wheat flour
3 -4 cups unbleached white flour or 3 -4 cups whole wheat flour
1 teaspoon water
1 teaspoon honey (or other sweetener)
1 teaspoon cold-pressed vegetable oil
1/4 teaspoon sea salt

Steps:

Starter Dough: Blend cooked grains and water in food processor or blender until creamy; pour into a large mixing bowl. Mix in oil, salt, and yeast. Add enough flour to make the mixture look like thick cooked cereal. Cover thee bowl with plastic wrap or a damp towel and leave for 12-24 hours at room temperature Once starter dough is fermented, it can be refrigerated up to a week before making the bread.
To Make Bread: After the 12-24 hours, add sweetener to starter dough and stir. Add whole wheat flour, stirring it inches As you add the white flour, the mixture will be too difficult to stir. Knead it by hand on the bowl and continue to add white flour. When dough is lees sticky, transfer it to a floured surface an knead 10-15 minutes or until dough is soft and springy, but not too sticky. Wash and dry mixing bowl and oil it. Place dough in bowl, cover, and let rise in a warm place 1 1/2 to 2 hours.
To Bake Bread: Mix water, honey, oil, and salt in a small cup and coat the top of each loaf with this mixture. (Makes about 3 loaves) Cover and let rise in greased pans for 45-60 minutes until the loaves have doubled in size. Test the bread for readiness. If you press the dough and it wants to stay in, but still has a little spring, it's ready to bake.
Preheat oven to 350°F.
Bake 45-50 minutes. Bread will come out of pans after cooling 5 minutes. Let cool 30 minutes until slicing (if you can wait!).
Omit the honey for non-apian vegetarians/vegans.

Nutrition Facts : Calories 158.6, Fat 3, SaturatedFat 0.4, Sodium 317.2, Carbohydrate 29.8, Fiber 2.9, Sugar 3.3, Protein 4.2

WHOLE WHEAT RAISIN BREAD

Whole Wheat Raisin Bread image

Make and share this Whole Wheat Raisin Bread recipe from Food.com.

Provided by havent the slightest

Categories Yeast Breads

Time 2h35m

Yield 1 loaf (2 lb)

Number Of Ingredients 9

Ingredients

1 1/4 cups warm water
2 tablespoons canola oil
2 cups whole wheat flour
1 1/4 cups white flour
1/4 cup brown sugar
1 1/2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons yeast (instant or bread machine)
1 cup raisins (packed)

Steps:

Soak raisins beforehand in some warm water.
In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
In another bowl, mix warm water and canola oil.
Gradually add warm water mixture to flour mixture.
Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
Bake at 350F for 30 to 35 minutes or until done.
Remove from pans; cool on wire rack. Brush with melted butter.

Tips:

Use fresh, high-quality ingredients. The better the ingredients, the better the bread will taste.
Make sure your yeast is active before using it. If you're not sure, sprinkle it on top of warm water and let it sit for a few minutes. If it starts to foam, it's active.
Don't overwork the dough. Overworking the dough will make the bread tough.
Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours.
Bake the bread in a preheated oven. This will help the bread to rise evenly.
Let the bread cool completely before slicing it. This will help the bread to keep its shape.

Conclusion:

Roasted hazelnut raisin whole grain wheat bread is a delicious and healthy bread that is perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. With its nutty flavor and chewy texture, this bread is sure to be a hit at your next gathering. So what are you waiting for? Give this recipe a try today!