Walnut & Raisin Whole Wheat Bread Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Interest Group

Ingredients

 Active dry yeast1
 1 teaspoon plus 3 tablespoons honey
 Salt2 Teaspoon
 Whole wheat flour3 1/2 Cup (16 tbs)
 Vegetable oil3 Tablespoon
 3/4 cup dark seedless raisins
 Walnuts3/4 Cup (16 tbs), chopped

Directions

In cup, stir yeast and 1 teaspoon honey into 1/2 cup warm water (105° to 115°F); let stand until yeast mixture foams, about 5 minutes.
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.
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