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Walnut & Raisin Whole Wheat Bread

Western.Chefs's picture
  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

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

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Nutrition Rank

Nutrition Facts

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

Walnut & Raisin Whole Wheat Bread Recipe