Traditional recipes

Whole Wheat Bread with Raisins and Walnuts

Whole Wheat Bread with Raisins and Walnuts

Ingredients

  • 1 1/4 cups lukewarm water (85°F to 95°F)
  • 1 tablespoon active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)
  • 1 cup warm whole milk (105°F to 115°F)
  • 1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon unsweetened cocoa powder
  • 2 1/2 cups (about) bread flour
  • Nonstick vegetable oil spray

Recipe Preparation

  • 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.

Recipe by Suzanne Dunaway,Reviews Section

Whole Wheat Cinnamon Raisin Walnut Bread

Remember Peter Reinhart’s Whole Grain Breads book? Well, we’ve done some more tweaking, and this variation of the Whole Wheat Cinnamon Raisin Bread has become, well, addictive.

I can’t tell you how many loaves I’ve made these last couple weeks, but I will say that I made a triple batch over the weekend. Tripling the recipe worked perfectly with my two 12-inch bread pans. I proudly offered one of the beauties to my mama for Mother’s Day. Now I think she’s addicted, too!

Be aware, there’s quite a process involved in making the bread, but it’s worth it, and it gets easier each time you do it. Consider it a yummy weekend project.

The soaker and biga pre-doughs need to be made the night before. This allows for better digestion and a softer taste. You can really taste the difference, too yes, this bread is heavy, but it doesn’t have a rough or chewy texture like many whole grains bread do. It is very smooth.

I like to use organic hard white wheat and grind it myself. I’ve also had success with whole wheat flour from the grocery store, most recently the Early Morning Harvest brand. Amazon also offers bags of freshly ground whole wheat flour (who knew?!). King Arthur is another good brand.

We use this Lock&Lock container to store our bread and keep it fresh:


100% Whole Wheat Cinnamon Raisin Rolls

Tender, pull-apart bread that beckons to bakery fresh. A subtly sweet, warm flavor that stands alone or partners beautifully with your favorite buttery spread. Say hello to my whole wheat cinnamon raisin rolls recipe.

I relapsed with my baking addiction when I started collecting REVOL Les Naturels Bakeware, piece by piece. These whole wheat cinnamon raisin rolls were baked in the 9-inch Square Baking Dish in Sesame Grey. All of the gorgeous pieces in the Les Naturels collection are made in France, have an advanced nonporous ceramic design (extreme thermal-shock resistance) are made only from environmentally-friendly, natural components (no heavy metals or toxins PTFE-free) have a naturally nonstick enameled surface (seriously, they clean up like a dream!) and are microwavable plus freezer and dishwasher safe.

In addition to this hefty multi-purpose baker, I now have the Les Naturels Cake / Loaf Pan (used to make this Spiced Pear Breakfast Bread Recipe) and the Tartlet Pans (used to make my Skinny Gluten-Free Hamburger Buns Recipe). AND I’m pretty hung-up on REVOL’s pretty porcelain dishes, too …

Wholesome plant-based Cinnamon Raisin Rolls served in a stunning, sustainable REVOL Arborescence Bowl with Color Lab Gourmet Boards and Tea Cups.

But back to those naturally dairy-free, vegan, healthy, jumbo cinnamon raisin rolls. As noted, they’re made with 100% whole wheat (no overly-processed stuff here!), yet have a soft, pillowy texture that is oh-so addictive. The secret is in the touch of added gluten (see recipe for options), kneading the dough for a few minutes to develop the gluten (very therapeutic!), and activating the yeast with a double rise.

The image above shows the dough after the first rise in the bowl shaped into balls and placed in a 9-inch Revol Les Naturels baking dish the dough after the second rise, see how they’ve expanded to double in size and touching and the freshly baked whole wheat cinnamon raisin rolls.

Yes, though bread, in general, does take some time to make, the prep is quite easy. It’s mostly hands-off time while the dough fills your home with the heavenly scent of sweet bread. It’s the perfect recipe for weekend baking, and the result is a bowl full of wonderful whole wheat cinnamon raisin rolls that can be enjoyed throughout the week – slathered with nut or seed butter for breakfast or with a cup of tea for an afternoon treat.

This post is sponsored by REVOL, a family-owned company, and the makers of my new favorite eco-friendly bake ware. Honestly, there is no going back to horrible non-stick pans now!


Whole wheat oatmeal bread with walnuts and raisins

Simple white bread can't compare to this rich and fragrant loaf stuffed with goodness.

  • Yield: 2 medium loaves or 6 rolls
  • Prep time: 2 hours, 15 minutes
  • Cook time: 45 minutes

Husband tells me that his late grandmother, who lived until age 90, used to love whole wheat flour, vegetables and wheat germ. She had all the right ideas, it seems. Husband himself, given the choice, will take white bread every time. This makes me sad.

Don’t get me wrong, I enjoy white bread too, sometimes. Especially sourdough. But a warm, fragrant, brown loaf stuffed with all those nutritional goodies … white bread doesn’t compare. I’m trying to convert Husband to whole wheat, but I have to come up with something pretty special to get him to eat it. The recipe below is part of my whole-wheat campaign.

Ingredients

  • 1/4 cup raisins
  • 2 1/2 cup hot water
  • 1 cube fresh yeast
  • 2 tablespoons honey
  • 2 teaspoons salt
  • 2 tablespoons oil
  • 1 cup rolled oats (quick-cooking)
  • 1/4 cup chopped walnuts
  • 3 1/4 cup flour

Directions

Put the raisins and the hot water in a large bowl. Let the raisins soak for 15 minutes.

Dissolve the yeast in the raisin water add salt, honey and oil.

Add the oatmeal and walnuts. Mix well.

Mix in 3 1/4 cups flour. This should make a loose dough that’s just starting to leave the sides of the bowl.

Cover the sponge with a damp towel or plastic wrap and put it aside at room temperature for one hour. Or leave it overnight in the fridge. In either case, it should rise until doubled.

If the dough is refrigerated, let it come to room temperature when you take it out of the fridge, then proceed to the next step.

Mix 2 to 2 1/2 cups of flour into the dough, sprinkling it on by quarter-cups, then kneading to make a moist dough for 10 minutes.

Cover the dough and allow it to rise until doubled.

Deflate the dough. Knead it briefly, then shape it into loaves. The dough should be sticky, so it helps to oil your hands. Let the loaves rise until they’re very light, showing a few blisters under the surface skin of the dough.

Bake at 350° F (180° C) for 30 minutes. Turn the loaves upside down and bake another 10-15 minutes or until a toothpick poked through comes out clean.


Soda Bread With Walnuts and Golden Raisins

This Irish soda bread is inspired by a classic, made with white flour and currants, called “spotty dog.” My whole wheat version proved to be the perfect home for some particularly luscious golden raisins and walnuts that I get from a vendor at my farmers’ market.

375 grams (3 cups) whole wheat flour

125 grams (1 cup) unbleached all-purpose flour

10 grams (2 teaspoons) baking soda

10 grams (1 1/4 teaspoons) fine sea salt

60 grams (heaped 1/2 cup) chopped walnuts

110 grams (1 cup) golden raisins or regular raisins

475 grams (2 cups) buttermilk

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, baking soda and salt and place in a wide bowl.

2. Make a well in the middle of the flour, add the walnuts and raisins and pour in the buttermilk. Using a wide rubber spatula, a wide wooden spoon or your hands mix in the flour from the sides of the bowl to the center, turning the bowl and sweeping the flour from the sides into the buttermilk. Mix until the buttermilk, raisins and walnuts have been incorporated into the flour, then scrape out onto a lightly floured work surface. The dough should be soft and a bit sticky. Flour your hands so it won’t stick to them.

3. Gently and quickly knead the dough, only enough to shape it into a ball, then with floured hands gently pat it down to a 2-inch high round. Place it on the parchment-lined baking sheet and cut a 1/2-inch deep cross across the top. You shouldn’t let too much time lapse between the time you add the buttermilk to the flour and the moment you put the loaf into the oven.

4. Bake 40 to 45 minutes, until the loaf responds with a hollow sound when tapped on the bottom. Remove from the oven, wrap loosely in a cloth or kitchen towel, and cool on a rack.

Yield: 1 large loaf (about 16 slices)

Advance preparation: Soda bread is best eaten within 2 days of baking. It does not freeze well.

Nutritional information per slice: 165 calories 3 grams fat 1 gram saturated fat 2 grams polyunsaturated fat 0 grams monounsaturated fat 1 milligram cholesterol 30 grams carbohydrates 3 grams dietary fiber 379 milligrams sodium 6 grams protein


Elliniki Kouzina

Michael shows how to make Banana Bread in a bread machine. Recipe below:

2 cups flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/2 tsp vanilla extract
2 eggs
3 tbsp vegetable oil
2 ripe bananas

Put all ingredients in the bread pan. Set your machine to dough and let it mix for about three to five minutes. Make sure to scrape the sides of the pan to ensure all of the flour gets mixed in. Stop the bread machine once the dough is fully mixed. Set your bread machine to bake and let the bread bake for about an hour. Let the bread cool completely in the pan. Enjoy!

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Michael shows how to make Banana Bread in a bread machine. Recipe below:

2 cups flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/2 tsp vanilla extract
2 eggs
3 tbsp vegetable oil
2 ripe bananas

Put all ingredients in the bread pan. Set your machine to dough and let it mix for about three to five minutes. Make sure to scrape the sides of the pan to ensure all of the flour gets mixed in. Stop the bread machine once the dough is fully mixed. Set your bread machine to bake and let the bread bake for about an hour. Let the bread cool completely in the pan. Enjoy!

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½ cup granulated or brown sugar

1 teaspoon vanilla extract

1 cup whole wheat pastry flour

¾ cup unbleached all-purpose flour

1 cup shredded, unpeeled zucchini (1 small to medium)

¾ cup raisins (golden are nice)

  1. Preheat the oven to 350°F lightly grease a standard 8 ½” by 4 ½” loaf pan, or line it with parchment. In a large mixing bowl, beat the eggs, oil, molasses, sugar, and vanilla until smooth.
  2. In a separate bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.
  3. Stir the dry ingredients into the wet mixture.
  4. Stir in the zucchini, raisins and walnuts.
  5. Pour the batter into the prepared pan. Bake for 50 to 55 minutes, until the loaf tests done (a wooden tester inserted in the center will come out clean). Remove the bread from the oven, and place on a rack to cool for 20 minutes before removing from the pan and returning to the rack to cool completely.

Recipe and photo © 2009 The King Arthur Flour Company. All Rights Reserved.
Check out the King Arthur Flour Company website for other bakers’ comments on this recipe.


How to make whole wheat honey raisin bread

Step1

Put the flour bag, yeast and cold water into a large bowl

Step2

Stir evenly with chopsticks first, then knead into a dough by hand. There is no dry powder. The Mongolian plastic wrap is placed in a warm and humid environment for basic fermentation, or it can be fermented at room temperature for 1 hour, and the dough is slightly expanded before placing in the refrigerator. The basic fermentation should not exceed 14 hours

Stir evenly with chopsticks first,

Step3

When the dough is doubled, and there is a bang in the hands, you can use it prepare the materials for the middle and main dough

When the dough is doubled

Step4

Tear the dough into large pieces,

Step5

Use the cook machine to stir at low speed to form a dough, and then add the softened butter after pulling out the coarse film

Use the cook machine to stir at low speed to form a dough,

Step6

First, mix the butter into the dough at low speed, and then turn to high speed to beat the dough. This time depends on your own machine. My chef machine takes about 5 minutes to gently pull out this transparent film

First, mix the butter into the dough at low speed,

Step7

Take out the dough, round it up, put it in a basin, covered with plastic wrap, and perform secondary fermentation in a warm and humid place. If the room temperature is low, it can be fermented in an oven, and the temperature is controlled at about 38 degrees

Take out the dough, round it up,

Step8

Soak the raisins in cold water for about 30 minutes. This step can be done at the beginning. Use kitchen paper to soak the surface of the water before use

Soak the raisins in cold water for about 30 minutes.

Step9

When the dough is doubled, knead the raisins into the dough

When the dough is doubled, knead the raisins into the dough

Step10

Sprinkle flour in the fermentation basket, leave the dough in the basket to ferment for about 20-30 minutes, and the volume will increase obviously

Sprinkle flour in the fermentation basket,

Step11

Pour the dough onto a non-stick baking pan, use a cutting knife to cut out the edge you like on the surface, and then preheat the oven 180 degrees up and down

Pour the dough onto a non-stick baking pan,

Step12

Put the raw bread into the middle layer of the preheated oven, fire up and down at 180 degrees, for 30 minutes, after the oven, turn to the drying rack to dry until the hand temperature can be stored in the bag


Easiest Banana Bread to Make

We are not lying when we tell you how easy this recipe is to make. Feel free to make substitutions when necessary. This is not a precise baking recipe that you have to weigh each item (although we recommend using a scale whenever possible).

If you are a little off here and there on your measurements, it usually turns out great. It is important however, to measure the baking soda properly. Too much or too little baking soda will affect the amount that the banana bread rises.


Recipe Summary

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • ½ cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 cup plain nonfat yogurt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.

In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.

Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.


Watch the video: Whole wheat Raisin Walnut Bread Whole Wheat Bread with Raisins and Walnuts (January 2022).