You are here

Walnut & Raisin Whole Wheat Bread

Western.Chefs's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Honey 10 Teaspoon (1 Teaspoon Plus 3 Tablespoons)
  Salt 2 Teaspoon
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

Rate It

Your rating: None
4.220835
Average: 4.2 (12 votes)