Belgian Raisin Breakfast Bread

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 110.2
  • Total Fat: 3.8 g
  • Cholesterol: 33.4 mg
  • Sodium: 137.5 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.7 g

View full nutritional breakdown of Belgian Raisin Breakfast Bread calories by ingredient
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Belgian raisin bread - not as sweet as typical American raisin bread. Really delicious with a great texture. Belgian raisin bread - not as sweet as typical American raisin bread. Really delicious with a great texture.
Number of Servings: 16


    2 c whole wheat flour
    3/4 c milk (or liquid whey)
    2 egg yolks
    4 Tbsp butter (melted)
    2 tsp yeast
    1 tsp sugar
    3/4 tsp salt
    3/4 c raisins


Combine ingredients except for raisins in bread machine in the order specified by your machine. Set on dough setting, adding more flour or more whey to get a non-sticky dough that sticks together. Near the end of the cycle, add in the raisins (my machine beeps when it's time to add things that you want to stay more or less whole).

After the dough cycle is done, press the dough into a rectangle. To form a loaf, make sure the surface of the dough is free of any excess flour, then stretch the dough into a rough rectangle. Fold in the short ends of the dough until it is approximately the length of the pan, then fold the far long edge over to the middle. Fold over the other long side and compress to form a tight cylinder. Place the dough in the pan, seam side down. Cover with buttered plastic wrap. Allow the loaf to rise until doubled, about 1 hour.

When the loaf is almost doubled, set a rack in the middle level of the oven and preheat to 400 degrees. When the loaf has completely risen, place in the oven and bake until it is deep golden and the internal temperature is about 200 degrees, about 30 minutes.

Number of Servings: 16

Recipe submitted by SparkPeople user ALAGUE.

TAGS:  Side Items |

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