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Walnut & Raisin Whole Wheat Bread Recipe
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Honey||10 Teaspoon (1 Teaspoon Plus 3 Tablespoons)|
|Whole wheat flour||3 1⁄2 Cup (56 tbs)|
|Vegetable oil||3 Tablespoon|
|Dark seedless raisins||3⁄4 Cup (12 tbs)|
|Walnuts||3⁄4 Cup (12 tbs), chopped|
Serving size: Complete recipe
Calories 3007 Calories from Fat 886
% Daily Value*
Total Fat 103 g159%
Saturated Fat 12 g60.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3920.5 mg163.4%
Total Carbohydrates 491 g163.8%
Dietary Fiber 67.1 g268.5%
Sugars 124.8 g
Protein 81 g161.5%
Vitamin A 1.1% Vitamin C 7.3%
Calcium 30.6% Iron 132.2%
*Based on a 2000 Calorie diet
In large bowl, combine salt and 3 cups wholewheat flour.
With spoon, beat in yeast mixture, oil, 3 tablespoons honey, and 3/4 cup warm tap water.
On floured surface, knead dough until smooth and elastic, about 10 minutes, working in raisins, walnuts, and more flour (about 1/2 cup).
Shape into a ball; place in greased bowl, turning to grease top.
Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
Punch down dough.
Turn dough onto lightly floured surface and cut in half.
Grease large cookie sheet.
Shape each half of dough into a 5 inch round loaf.
Place loaves on opposite corners of cookie sheet, about 2 inches from sides.
Cover; let rise in warm place until doubled, about 1 hour.
Preheat oven to 400°F.
Bake bread 20 to 25 minutes, until golden.
Transfer to wire rack to cool.