Raisin-Nut Whole Wheat Bread
A hearty whole wheat bread packed with raisins and nuts, offering a slightly sweet and nutty flavor. Perfect for healthy breakfasts, sandwiches, or snacking.
Ingredients
Instructions
- Dissolve yeast in warm water; add salt, oil, and molasses. Stir well.
- Add wheat germ, whole wheat flour, soy flour, white flour, nuts, and raisins.
- Use about 1 cup of white flour in kneading.
- Adjust flour as needed to make a proper dough.
- Knead the dough well.
- Set aside to rise until double in bulk.
- Knead again and divide into 6 loaves.
- Let rise again in loaf pans.
Tips & Substitutions
For a lighter texture, let the dough rise in a warm, draft-free area. You can substitute honey with maple syrup if preferred. If you don't have soy flour, you can use additional whole wheat flour instead. Adding seeds like sunflower or pumpkin can enhance the nutty flavor. Consider using a stand mixer for kneading if you're making a larger batch.
Serving Suggestions
This Raisin-Nut Whole Wheat Bread is perfect for breakfast with butter or jam. It pairs beautifully with Delicious Frozen Cole Slaw for a complete meal. Consider serving it alongside Baked Beans And Tomatoes for a hearty lunch or as a base for sandwiches. A slice with a warm bowl of soup can be a comforting dinner option.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread, wrapping each slice in plastic wrap and placing them in a freezer bag. To reheat, toast slices directly from the freezer or warm them in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin-Nut Whole Wheat Bread contains roughly 7596 calories, with 73g protein, 634g carbohydrates, and 558g fat. It is an excellent source of iron (158% of the Daily Value), protein (145% of the Daily Value), and dietary fiber (141% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2898mg per serving (126% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but the bread's texture and flavor will differ. Whole wheat flour adds more fiber and a nutty taste, while all-purpose flour will yield a lighter loaf. You might want to adjust the liquid slightly, as all-purpose flour absorbs less moisture.
How can I make this recipe vegan?
To make this bread vegan, simply replace the honey with maple syrup or agave nectar. Ensure that the oil used is plant-based. The rest of the ingredients are already vegan-friendly, so you can enjoy this delicious bread without any animal products.
How long does the bread need to rise?
The dough should initially rise until it doubles in size, which typically takes about 1 to 2 hours, depending on the ambient temperature. After dividing into loaves, let them rise again in the pans until they have risen noticeably, usually around 30 to 45 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).