WHOLE WHEAT RAISIN BREAD
Make and share this Whole Wheat Raisin Bread recipe from Food.com.
Provided by havent the slightest
Categories Yeast Breads
Time 2h35m
Yield 1 loaf (2 lb)
Number Of Ingredients 9
Steps:
- Soak raisins beforehand in some warm water.
- In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
- In another bowl, mix warm water and canola oil.
- Gradually add warm water mixture to flour mixture.
- Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
- Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
- Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
- Bake at 350F for 30 to 35 minutes or until done.
- Remove from pans; cool on wire rack. Brush with melted butter.
WHOLE-WHEAT CINNAMON-RAISIN BREAD
Provided by Ellie Krieger
Time 4h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Make the dough.
- Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
- Let it rise.
- Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
- Soak the raisins.
- Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
- Fold the dough.
- Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
- Add the filling.
- Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
- Form the loaves.
- Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
- Bake the bread.
- Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.
RAISIN WHOLE WHEAT QUICK BREAD
This delicious recipe has been a family favorite for many years. We especially enjoy it during the holidays. Once you bake this, you can't resist fixing it again and again.
Provided by Taste of Home
Time 1h20m
Yield 3 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the milk, butter and honey. Stir into dry ingredients just until moistened. Fold in the carrots, raisins, dates, almonds and pecans., Transfer to three greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 252 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 167mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 4g fiber), Protein 5g protein.
WHOLE WHEAT BREAD WITH RAISINS AND WALNUTS
Categories Bread Nut Bake Dried Fruit Raisin Walnut Winter Whole Wheat Bon Appétit
Yield Makes 1 loaf
Number Of Ingredients 14
Steps:
- Stir 1 1/4 cups water and yeast in large bowl to blend. Stir in warm milk, honey, and salt, then melted butter. Add 1 1/2 cups whole wheat flour and stir vigorously with wood spoon until well incorporated. Add 1/2 cup rye flour, oat bran and cocoa powder and stir until well blended. Add enough bread flour, 1/2 cup at a time, to form moist and sticky dough, stirring vigorously with wood spoon until well incorporated. Mix in raisins and walnuts. Cover bowl with plastic wrap. For do-ahead version: Refrigerate dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 1 hour (do not punch down dough).
- Spray 9x5x3-inch metal loaf pan with nonstick spray. Transfer dough to prepared pan, being careful not to deflate dough. Cover loaf pan loosely with plastic wrap. Let rise in warm draft-free area until dough is puffed and almost reaches top of pan, about 45 minutes for refrigerated dough and 20 minutes for room-temperature dough.
- Meanwhile, position rack in center of oven and preheat to 500°F. Generously spray inside of oven with water (about 8 sprays); immediately place bread in oven. Lower oven temperature to 400°F and bake bread until top is deep brown and crusty and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely.
RAISIN LOAF
This loaf is light in color and comes from New Zealand.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
- In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.
Nutrition Facts : Calories 217.4 calories, Carbohydrate 39.3 g, Cholesterol 32.6 mg, Fat 5.2 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 243.8 mg, Sugar 20.8 g
GOLDEN RAISIN WHEAT BREAD
Since I'm single, I freeze extra loaves in freezer bags when I bake this nicely moist bread. Then the night before I'm about to run out of bread, I take a loaf out and thaw it at room temperature. It was only after I retired that I became interested in cooking and baking. Now, when relatives and I get together at Christmastime, I'm the one who's asked to bring the bread. -Nilah Schenck, Beloit, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 3 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a small bowl, combine raisins and water; let stand for 10 minutes. Drain well; set aside. In a large bowl, combine whole wheat flour, yeast, salt and baking soda. In a saucepan, heat yogurt, water, honey and butter to 120°-130°. Add to dry ingredients. Add raisins and enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide into thirds. Shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 99 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 191mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
WHOLE WHEAT RAISIN LOAF
My mother introduced this loaf to my family 20 years ago. It was a favorite bread during the holidays and became a favorite at our Bed and Breakfast as the bread in our Creamcheese and Banana Slice French Toast Sandwiches.
Provided by Michael Sommermeyer
Categories Yeast Breads
Time 2h25m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Combine 2 cups of all-purpose flour (spooning lightly to measure) the sugar, salt, cinnamon, nutmeg and yeast in a large bowl.
- Heat milk, water and oil in a medium size sauce pan until very warm (120 to 130-degrees).
- Pour into dry ingredients.
- Beat mixture with electric mixer on medium speed 4 minutes or until well blended.
- Add whole wheat flour, oats and raisins; beat with a wooden spoon until blended.
- Beat in enough of the remaining white flour to make a soft dough.
- Turn dough out onto a light floured surface.
- Kneed until smooth and elastic, about 5 minutes, using only enough of the remaining white flour to keep the dough from sticking.
- Place dough into a large buttered bowl; turn to bring buttered side up and cover with a cloth.
- Let rise in a warm place, away from drafts, until double in volume, about one hour.
- Grease two loaf pans.
- Punch down dough; divide in half; shape into loaves.
- Place loaves in pans; brush tops with melted butter.
- Cover and let rise in a warm place until double, about 30 minutes.
- Bake at 375-degrees for 40 minutes and loaves sound hallow when tapped with fingers.
- Remove from pans to wire rack and brush with butter.
- Let cool.
Nutrition Facts : Calories 2494.5, Fat 46.1, SaturatedFat 10.9, Cholesterol 34.2, Sodium 3640.3, Carbohydrate 468.1, Fiber 43.8, Sugar 95.1, Protein 72.9
More about "whole wheat raisin loaf recipes"
WHOLE WHEAT RAISIN LOAF RECIPE BY HDOYLE - THE DAILY MEAL
From thedailymeal.com
4.5/5 (2)Total Time 4 hrsServings 32Calories 157 per serving
- In large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup sugar, salt, cinnamon, nutmeg and yeast; mix well. In medium saucepan, heat milk, water and oil until very warm (120 to 130 degrees F.). Add warm liquid to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in whole wheat flour, rolled oats, raisins and an additional 1/4 to 3/4 cup all-purpose flour until dough pulls cleanly away from sides of bowl.
- On floured surface, knead in remaining 1/4 to 3/4 cup all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F.) until light and doubled in size, 20 to 30 minutes.
- Grease two 9x5 or 8x4-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half; shape into loaves. Place in greased pans. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
- Heat oven to 375 degrees F. Uncover dough. Bake 40 to 50 minutes or until loaves are deep golden brown and sound hollow when lightly tapped. If loaves become too brown, cover loosely with foil during last 10 minutes of baking. Immediately remove from pans; cool on wire racks for 1 1/2 hours or until completely cooled. Brush tops of loaves with margarine; sprinkle with 1 teaspoon sugar.
WHOLE WHEAT RAISIN LOAF - MOM LOVES BAKING
From momlovesbaking.com
5/5 (1)Total Time 3 hrs 15 minsCategory BreadCalories 386 per serving
WHOLE WHEAT RAISIN BREAKFAST BREAD RECIPE - THE …
From thespruceeats.com
4.2/5 (29)Total Time 2 hrs 45 minsCategory Snack, Breakfast, Brunch, BreadCalories 275 per serving
WHOLE WHEAT RAISIN LOAF RECIPE - PILLSBURY.COM
From pillsbury.com
WHOLE-WHEAT CINNAMON RAISIN BREAD (FOR BREAD ... - 100 …
From 100daysofrealfood.com
WHOLE WHEAT CINNAMON RAISIN BREAD - SUM OF YUM
From sumofyum.com
TRY THIS AT HOME: HOW TO MAKE WHOLE-WHEAT …
From foodnetwork.com
WHOLE WHEAT CINNAMON RAISIN BREAD IN BREAD MACHINE
From breadexperience.com
EASY WHOLE WHEAT CINNAMON RAISIN BREAD - FAMILY FOOD ON …
From familyfoodonthetable.com
HONEY WHOLE-WHEAT CINNAMON RAISIN BREAD - FOOD THINKERS BY …
From foodthinkers.com
WHOLE WHEAT RAISIN BREAD - ROOTS & WREN
From rootsandwren.com
WHOLE WHEAT RAISIN BREAD RECIPE - FOOD.COM
From pinterest.nz
WHOLE WHEAT CINNAMON RAISIN BREAD | A HINT OF HONEY
From ahintofhoney.com
WHOLE WHEAT RAISIN CINNAMON LOAF NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CINNAMON SWIRL RAISIN BREAD (WHOLE WHEAT, VEGAN) - A LITTLE BAKER
From alittlebaker.com
WHOLE WHEAT CINNAMON RAISIN BREAD - BACK TO THE BOOK NUTRITION
From backtothebooknutrition.com
WHOLE WHEAT RAISIN LOAF - RECIPELINK.COM
From recipelink.com
WHOLE WHEAT & MULTIGRAIN|MULTIGRAIN RAISIN BREAD (LARGE LOAF)
From pinterest.ca
WHOLE WHEAT RAISIN LOAF | RECIPE | BAKE OFF RECIPES, BAKING, RAISIN
From pinterest.ca
WHOLE WHEAT RAISIN BREAD RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
WHOLE WHEAT & MULTIGRAIN|MULTIGRAIN RAISIN BREAD (LARGE LOAF)
From robinhood.ca
WHOLE WHEAT CURRANT OR RAISIN BREAD RECIPES
From recipes.servegame.org
15 WHOLE WHEAT BREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
WHOLE WHEAT & MULTIGRAIN|MULTIGRAIN RAISIN BREAD (SMALL LOAF)
From robinhood.ca
EASY WHOLE WHEAT APPLE-RAISIN BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
WHOLE WHEAT RAISIN BREAD RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD - BUBBLING BROOK
From likeabubblingbrook.com
SOAKED WHOLE WHEAT & CINNAMON RAISIN BREAD - LIVE SIMPLY
From livesimply.me
CINNAMON RAISIN OATMEAL BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
WHOLE WHEAT CINNAMON OATMEAL RAISIN BREAD - BAKING WHOLE …
From bakingwholegrains.com
WHOLE WHEAT RAISIN BREAKFAST BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE CINNAMON RAISIN BREAD - A MIND "FULL" MOM
From amindfullmom.com
CINNAMON RAISIN EASY WHOLE WHEAT SANDWICH BREAD - CANADIAN …
From canadianliving.com
RECIPE: WHOLE WHEAT PECAN-RAISIN BREAD | WHOLE FOODS MARKET
From wholefoodsmarket.com
BUTTERMILK WHOLE WHEAT RAISIN BREAD - RED STAR® YEAST
From redstaryeast.com
RAISIN WHOLE WHEAT BREAD - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
#time-to-make #course #preparation #healthy #breads #dietary #low-cholesterol #healthy-2 #yeast #low-in-something #equipment #small-appliance #mixer #number-of-servings #4-hours-or-less
You'll also love