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Whole Grain Raisin Bread Recipe

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Whole Wheat Raisin Breakfast Bread Recipe
Whole Wheat Raisin Breakfast Bread Recipe from www.thespruceeats.com

Description

This delicious whole grain raisin bread recipe is perfect for breakfast or a snack. It is made with whole wheat flour, oats, and raisins, giving it a nutty and sweet flavor. The bread is soft and moist on the inside, with a slightly crunchy crust on the outside. You can enjoy it plain or with some butter or jam.

Prep Time

The prep time for this recipe is around 20 minutes.

Cook Time

The total cook time for this recipe is around 1 hour and 15 minutes.

Ingredients

  • 2 cups whole wheat flour
  • 1 cup old-fashioned oats
  • 1/4 cup brown sugar
  • 1 tsp. salt
  • 1 tbsp. active dry yeast
  • 1 cup warm water
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup raisins

Equipment

  • Measuring cups and spoons
  • Mixing bowl
  • Wooden spoon
  • Bread pan
  • Oven

Method

  1. In a mixing bowl, combine the whole wheat flour, oats, brown sugar, salt, and yeast.
  2. Add warm water, honey, vegetable oil, and egg to the dry ingredients. Mix well.
  3. Add raisins and mix again.
  4. Knead the dough on a floured surface for around 10 minutes, until it is smooth and elastic.
  5. Place the dough in a greased bread pan and cover it with a damp towel. Let it rise for 45 minutes.
  6. Preheat the oven to 350°F.
  7. Bake the bread for around 30-35 minutes, until it is golden brown and sounds hollow when tapped on the bottom.
  8. Remove the bread from the oven and let it cool for a few minutes before slicing it.

Notes

  • You can substitute the raisins with other dried fruits, such as cranberries or apricots.
  • If you want a sweeter bread, you can add more honey or sugar.
  • To make the bread vegan, you can substitute the egg with a flax egg (1 tbsp. ground flaxseed mixed with 3 tbsp. water).

Nutrition Info

  • Serving size: 1 slice (1/12 of the loaf)
  • Calories: 190
  • Total fat: 6g
  • Saturated fat: 1g
  • Cholesterol: 17mg
  • Sodium: 206mg
  • Total carbohydrate: 32g
  • Dietary fiber: 4g
  • Sugars: 13g
  • Protein: 4g

Recipes FAQ

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast instead of active dry yeast. However, you will need to use less of it (around 2 tsp.) and you don't need to dissolve it in water first. Just add it directly to the dry ingredients.

Do I need to soak the raisins before adding them to the dough?

No, you don't need to soak the raisins before adding them to the dough. They will absorb moisture from the dough during the baking process, making them plump and juicy.

Can I freeze the bread?

Yes, you can freeze the bread. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Label it with the date and freeze for up to 3 months. To thaw, let it come to room temperature on the counter or in the fridge overnight.

Recipe Tips

  • Make sure your water is warm (around 110-115°F), but not too hot, or it will kill the yeast.
  • If your dough is too dry, add a little more warm water. If it is too sticky, add a little more flour.
  • When kneading the dough, use the heel of your hand to push it away from you, then fold it in half and repeat. This will help develop the gluten and make the dough elastic.
  • Letting the dough rise in a warm, draft-free place will help it rise faster.
  • Tap the bottom of the bread to check if it is done. If it sounds hollow, it is ready.

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