Oh My….Raisin Walnut Bread

by zesty on September 30, 2008 · 17 comments

Ever since I was a little boy, I always loved raisins. Whether they were right from a box, inside pastry, added in main courses or in my favorite… bread - I always loved them. Raisin bread is on e of my favorite things to eat. Freshly sliced with a butter on top….. I could eat it all the time. Now I tend not to get raisin bread that much at the bakery/grocery store but from time to time I like to indulge.

But this time around I thought I would try and make a loaf from scratch - it is an old family recipe and sometimes we use to add walnuts. I am not crazy about walnuts on their own but inside this bread they are actually quite tasty. They give the bread a nice texture as well. So below is the recipe for zesty’s raisin walnut bread - I hope you enjoy it!!

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup raisins
  • 2 cups lukewarm water (105° to 115°)
  • 2 Tbs. honey
  • 2 3/4 cups whole wheat flour
  • 1 1/2 – 2 cups flour
  • 2 tsp. salt
  • 1 cup walnut halves, coarsely chopped

Method

  1. In a large mixing bowl, stir together honey and 1/2 cup of the lukewarm water. Add yeast and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining 1 1/2 cups lukewarm water.
  2. Add whole wheat flour, 1 1/2 cups of white flour and salt. Stir until well combined. Add enough of remaining white flour until dough leaves sides of bowl.
  3. Sprinkle flour on a flat dry surface. Turn dough onto the surface and knead 5 to 10 minutes, adding more flour if necessary, until dough is smooth and elastic. Don’t make the dough too dry.
  4. Lightly oil a large mixing bowl. Place dough in bowl and turn to coat. Cover with damp cloth and set aside in warm place to rise until doubled in bulk, about 1 1/2 hours. Place a piece of parchment paper on a large baking sheet.
  5. Punch dough down and turn on to floured surface. Knead raisins and walnuts into dough. Shape (round, long, square,) into 1 large loaf and place on prepared baking sheet. Cover with damp cloth and let rise until almost doubled, about 30 minutes.
  6. Preheat oven to 425°F. Using a spray bottle spray loaf with water. Bake 15 minutes. Reduce oven temperature to 375°F and bake 30 minutes or until nicely browned. Cool on rack before slicing.
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{ 15 comments… read them below or add one }

1 heather

ohh yum! that looks delicious! i love walnuts!

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2 Christie i.

The raisin bread looks awesome!

Thanks for the lovely comment on my blog yesterday! I can’t wait to catch up on yours, looks like you have some amazing food over here!

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3 Krista

That loaf looks delicious! Something like that wouldn’t last long in my household!

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4 Megan

I love raisin bread and this looks like a wonderful recipe!!

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5 Reeni

This is a great recipe with not a lot of ingredients; quick, easy and tasty!! I love it so much I stumbled it!

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6 ttfn300

oh my is right :) how much raisins?? I love the incorporation of whole wheat flour!

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7 zestycook

Thanks everyone for your nice comments – I am very grateful. ttfn30 – sorry for the mistake I used 3/4 cup of raisins… i forgot to mention that however I fixed it up. Thanks Reeni for the stumble. Thats great.

The loaf is very nice and moist and I tested it out with some butter and some honey.

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8 Julz

OMG that bread looks SO FREAKING GORGEOUS!!!!!! Can you send me some? Actually can you just be my personal bread maker? I’ll be your slave… I mean, I’ll send you flowers ;)

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9 Cheryl

Thanks for stopping by, looks delicious!

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10 Nick

You read my mind. I’ve been looking for a whole wheat cinnamon raisin walnut bread to make. This place called “Hot & Crusty” in NY makes the most amazing raisin walnut loaf that I’ve been wanting to replicate forever. Looks great, must try. Thanks!

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11 rubybean77

Hmmmm…warm raisin bread! I have been wanting to make some homemade bread…I think I’ll try this! Thanks for sharing.

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12 giz

This is more than just your average raisin bread. It looks beautifully textured and entirely dangerous.

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13 Lynna

Hey,

I just made this last night and it was wonderful. Thanks for the recipe! I made some of my own changes (such as adding cinnamon), after crediting you of course. If you’re interested you can check them out here: http://amourpetitgateau.blogspot.com/2009/05/cinnamon-raisin-walnut-bread.html

Thanks again!

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14 kirby

Just made this loaf tonight and ate about a quarter of it. Delicious, and a perfect size. Enough to make grilled cheese sandwiches with carmelized onions tomorrow night. Thanks!

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15 Ioana

Hi! I am just making this bread, it looks delicious, waiting for it to rise. However, I found that the dough did not stick together and I could not knead it until I added an extra 1 1/2 cups flour…

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