This whole-grain raisin bread benefits from the addition of oatmeal which gives it a lovely texture along with walnuts for a nice crunch.
It comes from one of my favourite books Great Bread Every Time.
Healthier Raisin Bread
This raisin bread benefits from the addition of oatmeal which gives it a lovely texture along with walnuts for a nice crunch.
Servings 1 loaf
Ingredients
- 1/4 cup warm water
- 1 tsp sugar sugar
- 2 tbsp. yeast
- 2 cups boiling water
- 1 cup quick cooking oats
- 3 tsp. salt
- 1/4 cup butter
- 1/2 cup honey
- 1/2 cup walnuts finely chopped
- 1 cup raisins
- 3 cups whole wheat flour
- 2 cups white flour
- 2 cups white flour
Instructions
Proof
- In a 1 cup measure, pour 1/4 cup warm water. Add 1 teaspoon sugar, but do not stir. Slowly sprinkle 2 tablespoons yeast into the water, making sure each article gets wet. Again, do not stir. Wait 10 minutes until the yeast is thick and foamy.
MIx
- In bread bowl, combine 2 cups boiling water, 1 cup oats, 3 tsp. salt, 1/4 cup butter, 1/2 cup honey, and 3 cups whole wheat flour - 1 cup at a time. Stir to cool, then add proofed yeast. Add 1 cup raisins, 1/2 cup walnuts, and 1 cup white flour. Stir well. Dough may seem stiff. If moist, coat mixture with 1/2 cup flour (reserve remaining half to dust kneading surface and for kneading).
Knead
- Turn dough onto a lightly dusted kneading surface and gently knead for 10 minutes. Dough may feel sticky, this is due to the combination of whole wheat flour, honey and butter. But don't add too much flour.
First Rising
- Place dough in a greased bowl, turn to grease the top, set in a warm, draft-free spot and allow to rise until double: 1 1/2 hours.
Shape
- Punch dough down, turn onto kneading surface, and knead briefly. Shape into a loaf and place in a large greased loaf pan.
2nd Rising
- Set in a warm, draft-free spot and allow to rise until double: 30 minutes.
Bake
- Bake in a 400°F oven for 40 minutes. You may want to lower the heat to 350°F during the last 10 minutes of baking. Cool immediately on a wire rack.