Best 2 Sourdough Raisin Walnut Bread Abm Recipes

**Sourdough Raisin Walnut Bread: A Delightful Fusion of Tangy, Sweet, and Nutty Flavors**

Indulge in the delightful symphony of flavors and textures that is Sourdough Raisin Walnut Bread. This remarkable bread combines the tangy goodness of sourdough with the sweet burst of raisins and the earthy crunch of walnuts, creating a culinary masterpiece that tantalizes the senses. Embark on a culinary journey with our collection of sourdough raisin walnut bread recipes, each offering unique variations to suit your preferences. Whether you prefer a classic recipe with a simple combination of sourdough, raisins, and walnuts or crave innovative creations infused with aromatic spices or decadent fillings, we have the perfect recipe for you. Discover the perfect balance of tanginess, sweetness, and crunch in every bite of our sourdough raisin walnut bread.

Let's cook with our recipes!

CINNAMON-RAISIN-WALNUT WHEAT BREAD

Cinnamon-Raisin-Walnut Wheat Bread image

Add this cinnamon flavored bread loaf that's made using raisins and walnuts to your bread basket.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h20m

Yield 24

Number Of Ingredients 11

Ingredients

2 cups Gold Medal™ whole wheat flour
1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
2 cups very warm water (120°F to 130°F)
2 tablespoons packed brown sugar
2 tablespoons olive or vegetable oil
2 teaspoons ground cinnamon
2 teaspoons salt
2 to 2 1/2 cups Gold Medal™ Better for Bread flour
1 cup coarsely chopped walnuts, toasted if desired
1 cup raisins, dried cherries or cranberries
Cornmeal

Steps:

In large bowl, mix whole wheat flour and yeast. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand 15 minutes.
Stir in brown sugar, oil, cinnamon, salt and 1 cup of the bread flour; beat until smooth. Stir in enough remaining bread flour, 1/2 cup at a time, until a soft, smooth dough forms.
Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in walnuts and raisins. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
Grease uninsulated cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Place dough on lightly floured surface. Gently shape into an even, round ball, without releasing all of the bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
Heat oven to 375°F. Spray loaf with cool water. With sharp serrated knife, carefully cut 1/4-inch-deep slashes in tic-tac-toe pattern on top of loaf.
Place in oven; spray with cool water. Bake 35 to 40 minutes or until loaf is dark brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 200 mg, Sugar 5 g, TransFat 0 g

EASY WHEAT SOURDOUGH BREAD (ABM)

Easy Wheat Sourdough Bread (Abm) image

This recipe goes along with Easy wheat sourdough starter. Directions are included for the sponge and the dough. Good Luck :) Dough is to be mixed in a bread machine.

Provided by Diana in KS

Categories Sourdough Breads

Time P2DT1h

Yield 2 loaves

Number Of Ingredients 13

Ingredients

1 cup sourdough starter
3/4 cup warm water
2 cups flour
1 1/4 cups proofed sourdough starter
1 cup water
3 tablespoons powdered milk
1 tablespoon lemon juice
1/4 cup instant potato flakes
1/4 cup white whole wheat flour
3 3/4 cups bread flour
2 tablespoons sugar
3 tablespoons butter (oil is fine)
2 teaspoons salt

Steps:

FOR THE SPONGE. (This will make the proofed sourdough starter.).
1 cup starter, 3/4 cup water & 2 cups flour.
Mix the starter with the flour & water.
Set aside and let sit 4-8 hours or overnight in the refrigerator.
Let proceed till it expands 3 times it's original size.
FOR THE DOUGH.
Add in all ingredients starting from 1 1/4 proofed starter into the bread machine.
Let the bread machine mix, kneed and do the first rise.
Remove at beep to lightly floured surface.
Divide dough into 2 equal portions.
Pat each dough portion out into a flat circle.
Gently stretch and fold the left side over the middle, then the right over the middle.
Like folding a letter.
Shape, always keeping the folded side on the bottom.
Spray pan with pam & then place shaped dough into pans.
Spray the tops and cover with plastic wrap.
Refrigerate over night.
Take out in the morning and let them finish rising at room temperature.
They should be light.
Don't rush the rising or your bread will be dense.
Bake at 350 until done, about 30 minutes.
If your bread is browning too fast, tent with aluminum foil.
The bread is done when internal temperature reaches 210.

Nutrition Facts : Calories 1643.1, Fat 24.3, SaturatedFat 13.6, Cholesterol 57.4, Sodium 2511.3, Carbohydrate 307.9, Fiber 12, Sugar 18.6, Protein 43

Tips:

To ensure the best flavor and texture, use high-quality sourdough starter that has been properly maintained and fed.
When measuring flour, use a kitchen scale to ensure accuracy. Over-measuring flour can result in a dense and dry loaf of bread.
If you don't have a bread machine, you can still make this bread by hand. Simply mix the ingredients together in a large bowl and knead for 8-10 minutes, or until the dough is smooth and elastic. Then, place the dough in a greased loaf pan and let it rise for 1-2 hours, or until it has doubled in size. Bake the bread at 375°F for 30-35 minutes, or until it is golden brown and cooked through.
For a sweeter bread, add an extra 1/4 cup of sugar to the dough. You can also add other dried fruits, such as cranberries or apricots, to the bread for a different flavor variation.
Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.

Conclusion:

This sourdough raisin walnut bread is a delicious and easy-to-make bread that is perfect for any occasion. Whether you are serving it for breakfast, lunch, or dinner, this bread is sure to be a hit. The sourdough starter gives the bread a slightly tangy flavor, while the raisins and walnuts add a sweetness and crunch. This bread is also a good source of fiber and protein, making it a healthy choice for your family.