Recipe
Homemade Whole Wheat Raisin Bread
This is a straightforward sandwich loaf with the flavor profile of a cinnamon-raisin bakery bread. Whole wheat flour is cut with white flour so the crumb stays soft, brown sugar and cinnamon warm up the dough, and a full measure of raisins gets kneaded through before the final rise. The oven work is minimal — most of the two and a half hours is the yeast doing its job.
Ingredients
Fresh Ingredients for Homemade Bread | |
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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 instant or bread machine yeast |
1 | cup raisins (packed) |
Instructions
Expert Baking Techniques for Success | |
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| 1. | Soak the raisins beforehand in warm water to plump them up. |
| 2. | In a large bowl, combine the white flour, sugar, yeast, salt, and cinnamon. |
| 3. | In another bowl, mix the warm water and canola oil. |
| 4. | Gradually add the warm water mixture to the flour mixture. |
| 5. | Beat the ingredients together, then stir in the raisins and whole wheat flour until the mixture is consistent. |
| 6. | Knead the dough on a lightly floured surface until it is smooth and elastic, about 10 minutes. Cover the dough and let it rest for 10 minutes. |
| 7. | Divide the dough into 3 balls and place them in a loaf pan. Cover and let them rise in a warm place until doubled in size, about 1 to 1.5 hours. |
| 8. | Bake the bread at 350°F (175°C) for 30 to 35 minutes or until it is fully cooked. |
| 9. | Remove the bread from the pans and allow it to cool on a wire rack. Brush the top with melted butter for a glossy finish. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 2313.7 kcal |
| Protein | 55.8 g |
| Fat | 36.9 g |
| Carbohydrates | 468.2 g |
| Fiber | 40.2 g |
| Sugar | 140.7 g |
Published on Aug 10, 2024 by Luminița
