Best 9 Whole Wheat Raisin Bread Recipes

WHOLE WHEAT RAISIN BREAD

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.

BANANA-RAISIN WHOLE WHEAT BREAD

Steps:

• Move oven rack to lowest position. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Stir together all ingredients until blended. Pour into pans.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

RAISIN WHOLE WHEAT QUICK BREAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the milk, butter and honey. Stir into dry ingredients just until moistened. Fold in the carrots, raisins, dates, almonds and pecans., Transfer to three greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

WALNUT RAISIN WHOLE WHEAT BREAD

Steps:

• Combine yeast, warm water, and milk in a large bowl. Let the mixture stand until the yeast has dissolved, about 5 minutes.
• Add the sugar, 1/2 cup cornmeal, butter, walnuts, raisins, salt, pepper, whole wheat flour, and 2 cups of the white flour. Beat well. Move the dough to a lightly floured surface and knead for 2-3 minutes, adding the remaining white flour as necessary to make it workable. Let the dough rest, covered loosley with a towel, for 10-15 minutes.
• Knead the dough again, until it is smooth and elastic, 8-10 minutes. Sprinkle with extra flour if you need to keep it from sticking.
• Oil a large bowl and turn the dough in it to coat with the oil. Cover the bowl and let dough rise in a warm place till doubled in bulk, about 1 1/2 hours.
• Punch dough down and divide in half. Shape the halves into round loaves. Sprinkle a baking sheet with the remaining 2 tbls. cornmeal, and put the loaves on it, seam side down. Cover with the towel, and let them rise until doubled in bulk, about 45 minutes.
• Preheat the oven to 350*F.
• Place the baking sheet on the center rack of the oven, and bake until the bread is well browned and sounds hollow when the bottom is tapped with your finger, 45 minutes.
• Cool bread on a wire rack. Enjoy!

HONEY RAISIN PECAN WHOLE WHEAT BREAD

Steps:

• Spray the bread container of your bread machine with cooking spray.
• Add ingredients,except pecans and raisins, according to the recommendation of your bread machine manufacturer.
• Use the whole wheat or basic/white setting.
• Use the light or medium crust setting.
• Remove and cool on rack when baked.

ROASTED HAZELNUT RAISIN WHOLE GRAIN WHEAT BREAD - DIRECT METHOD

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.

WHOLE-WHEAT CINNAMON-RAISIN BREAD

Steps:

• Make the dough:.
• Measure out 1 1/4 cups very warm water(I use soy milk and leave out the dry milk powder) and check the temperature; it should be 120 degrees F to 130 degrees F(not too hot, but warm-I use my wrist to determine temperature). Combine both flours, the dry milk(leave out if using soy or other non dairy milk), egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
• Let it rise:.
• Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes(time may vary, it may take a little longer).
• Soak the raisins:.
• Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes(I use apple juice for more flavor). Drain and pat dry.
• Fold the dough:.
• Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
• Add the filling:.
• Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
• Form the loaves:.
• Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
• Bake the bread:.
• Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.

WHOLE WHEAT CURRANT OR RAISIN BREAD

Steps:

• Mix dry ingredients, then add beaten egg and your "buttermilk" mixture. Mix well. Pour into a well greased and floured, standard bread pan and bake at 350 degrees F for 30 to 40 minutes, or until middle is mounded and a toothpick (or butter knife) comes out clean.

ITALIAN WALNUT-RAISIN WHOLE-WHEAT BREAD (PANE ALLE NOCI E UVA)

Steps:

• In a small bowl, pour 1/2 cup of the warm water; Add yeast and sugar; stir to dissolve and let stand until foamy, about 10 minutes.
• In a large mixing bowl with a whisk or the work bowl of a heavy-duty electric mixer with the paddle attachment, combine the remaining 2 cups warm water, olive oil, honey, sale and 2 cups of the whole-wheat flour; Add the yeast mixture; Beat vigorously until smooth, about 1 minute.
• Add the remaining whole-wheat flour, 1/2 cup at a time; Add the unbleached flour, 1/4 cup at a time, until a soft dough that just clears the sides of the bowl is formed; Switch to a wooden spoon when necessary if making by hand.
• Turn the dough out onto a very lightly floured work surface; knead until soft and springy yet resilient to the touch, dusting with flour only 1 tablespoon at a time as needed to prevent sticking, about 6 minutes.
• If kneading by machine, use dough hook and knead 5 to 6 minutes, or until dough is smooth and springy.
• Do not add too much flour, or the loaf will be too dry and hard to work.
• Place the dough in a greased bowl, turning once to coat; cover with plastic wrap; let rise until doubled in bulk, 2 to 2 1/2 hours.
• Grease or parchment-line a baking sheet; Combine the whole-wheat flour and wheat bran and sprinkle on the baking sheet; Turn dough out onto lightly floured work surface without punching it down.
• Pat into large oval and sprinkle evenly with half the drained raisins and half the walnuts; Press the nuts and fruit into the dough and roll it up; Pat the dough down into an oval once again and sprinkle it evenly with the remaining nuts and raisins.
• Press the addition in and roll the dough up again.
• Divide the dough into 2 or 3 equal portions.
• Shape into 3 tight round loaves, or 2 baguettes about 14 inches long; Gently pull the surface taut from the bottom on both; Place the loaves on the pans; cover loosely with plastic wrap and let rise until doubled in bulk, 45 minutes to an hour.
• Twenty minutes before baking, preheat the over to 400F, with a baking stone, if desired.
• Slash the round or baguette loaves quickly with a serrated knife with two parallel lines and one intersecting line no more than 1/4 inch deep; Place the baking sheet directly on the stone or on an oven rack and bake until loaves are brown, crusty, and sound hollow when tapped with your finger, 35 to 40 minutes for the round loaves and 25 to 30 minutes for the baguettes.
• Transfer to a cooling rack; cool completely before slicing.