Whole Wheat Raisin Bread
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 1/4 cup raisins1/4 cup oats1/2 T yeast1 T honey3/4 cup warm water1 egg1/3 cup dry milk 1 t salt1 t cinnamon1 cup whole wheat flour1/6 cup tapioca flour (or wheat)1/2 cup spelt flour (or wheat or white)1 1/2 cup white flour2 T wheat germ
1. Put raisins in a small sauce pan, cover with water, and simmer for about 15 minutes. Stir every now and then (this helps plump up the raisins). When draining raisins, reserve 1/4 cup of the water and add to the oats.
2. Add the yeast and honey to the warm water and let sit for at least 5 minutes.
3. In the bowl of a stand mixer, add the egg, dry milk, salt, cinnamon, wheat germ,yeast mixture, and wheat, tapioca, and spelt flours. Using the paddle attachment, mix for about 3 minutes.
4. Add about half of the raisins and mix until just combined. Add white flour in increments while mixer is running. (You may need a little more or less than what I did depending on the humidity - the dough should be firm but sticky.)
5. Replace the paddle attachment with the dough hook. Add the remainder of the raisins. Using the dough hook, "knead" the bread for about 6 minutes.
6. Spray a bowl with non-stick cooking spray. Place dough in bowl and turn to cover dough in spray. Cover with a clean dish towel and let rise in a warm place for about an hour.
7. Punch dough down and place into a 9 x 5 loaf pan (I use glass) sprayed with non-stick spray. Cover and let rise another 40 minutes.
8. Bake bread at 350 for 40-45 minutes.
Serving Size: Makes 1 9x5 loaf
Number of Servings: 20
Recipe submitted by SparkPeople user KTOHILL.
2. Add the yeast and honey to the warm water and let sit for at least 5 minutes.
3. In the bowl of a stand mixer, add the egg, dry milk, salt, cinnamon, wheat germ,yeast mixture, and wheat, tapioca, and spelt flours. Using the paddle attachment, mix for about 3 minutes.
4. Add about half of the raisins and mix until just combined. Add white flour in increments while mixer is running. (You may need a little more or less than what I did depending on the humidity - the dough should be firm but sticky.)
5. Replace the paddle attachment with the dough hook. Add the remainder of the raisins. Using the dough hook, "knead" the bread for about 6 minutes.
6. Spray a bowl with non-stick cooking spray. Place dough in bowl and turn to cover dough in spray. Cover with a clean dish towel and let rise in a warm place for about an hour.
7. Punch dough down and place into a 9 x 5 loaf pan (I use glass) sprayed with non-stick spray. Cover and let rise another 40 minutes.
8. Bake bread at 350 for 40-45 minutes.
Serving Size: Makes 1 9x5 loaf
Number of Servings: 20
Recipe submitted by SparkPeople user KTOHILL.
Nutritional Info Amount Per Serving
- Calories: 115.7
- Total Fat: 0.7 g
- Cholesterol: 9.3 mg
- Sodium: 123.8 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 2.0 g
- Protein: 3.2 g
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