CINNAMON-RAISIN-WALNUT WHEAT BREAD
Add this cinnamon flavored bread loaf that's made using raisins and walnuts to your bread basket.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h20m
Yield 24
Number Of Ingredients 11
Steps:
- In large bowl, mix whole wheat flour and yeast. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand 15 minutes.
- Stir in brown sugar, oil, cinnamon, salt and 1 cup of the bread flour; beat until smooth. Stir in enough remaining bread flour, 1/2 cup at a time, until a soft, smooth dough forms.
- Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in walnuts and raisins. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Grease uninsulated cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Place dough on lightly floured surface. Gently shape into an even, round ball, without releasing all of the bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
- Heat oven to 375°F. Spray loaf with cool water. With sharp serrated knife, carefully cut 1/4-inch-deep slashes in tic-tac-toe pattern on top of loaf.
- Place in oven; spray with cool water. Bake 35 to 40 minutes or until loaf is dark brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 200 mg, Sugar 5 g, TransFat 0 g
RAISIN NUT BREAD
This easy to make bread is packed with raisins and walnuts. It's a great in the morning, with tea or for dessert.
Provided by sal
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan.
- Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 39.3 g, Cholesterol 23.1 mg, Fat 11.8 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 164.8 mg, Sugar 13.6 g
SODA BREAD WITH WALNUTS AND RAISINS
This Irish soda bread is inspired by a classic, made with white flour and currants, called "spotty dog." My whole wheat version proved to be the perfect home for some particularly luscious golden raisins and walnuts that I get from a vendor at my farmers' market.
Provided by Martha Rose Shulman
Time 1h
Yield 1 large loaf (about 16 slices)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, baking soda and salt and place in a wide bowl
- Make a well in the middle of the flour, add the walnuts and raisins and pour in the buttermilk. Using a wide rubber spatula, a wide wooden spoon or your hands mix in the flour from the sides of the bowl to the center, turning the bowl and sweeping the flour from the sides into the buttermilk. Mix until the buttermilk, raisins and walnuts have been incorporated into the flour, then scrape out onto a lightly floured work surface. The dough should be soft and a bit sticky. Flour your hands so it won't stick to them.
- Gently and quickly knead the dough, only enough to shape it into a ball, then with floured hands gently pat it down to a 2-inch high round. Place it on the parchment-lined baking sheet and cut a 1/2-inch deep cross across the top. You shouldn't let too much time lapse between the time you add the buttermilk to the flour and the moment you put the loaf into the oven.
- Bake 40 to 45 minutes, until the loaf responds with a hollow sound when tapped on the bottom. Remove from the oven, wrap loosely in a cloth or kitchen towel, and cool on a rack.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 229 milligrams, Sugar 6 grams
WHEAT BELLY WALNUT RAISIN BREAD RECIPE - (4.5/5)
Provided by jostaples
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F Grease an 8-1/2 X 4-1/2 loaf pan In a large bowl, sift together the almond meal/flour, flaxseeds, baking powder, baking soda, cinnamon, and salt. Add the raisins and walnuts and stir to combine. In a small bowl, combine the eggs, egg white, butter or oil, and buttermilk and beat lightly to break up the yolks. Pour the egg mixture into the flour mixture and mix thoroughly with a wooden spoon, just until moistened. Spoon the batter into the loaf pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean and the bread is firm yet springy to the touch.
WHOLE WHEAT BREAD WITH RAISINS AND WALNUTS
Categories Bread Nut Bake Dried Fruit Raisin Walnut Winter Whole Wheat Bon Appétit
Yield Makes 1 loaf
Number Of Ingredients 14
Steps:
- Stir 1 1/4 cups water and yeast in large bowl to blend. Stir in warm milk, honey, and salt, then melted butter. Add 1 1/2 cups whole wheat flour and stir vigorously with wood spoon until well incorporated. Add 1/2 cup rye flour, oat bran and cocoa powder and stir until well blended. Add enough bread flour, 1/2 cup at a time, to form moist and sticky dough, stirring vigorously with wood spoon until well incorporated. Mix in raisins and walnuts. Cover bowl with plastic wrap. For do-ahead version: Refrigerate dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 1 hour (do not punch down dough).
- Spray 9x5x3-inch metal loaf pan with nonstick spray. Transfer dough to prepared pan, being careful not to deflate dough. Cover loaf pan loosely with plastic wrap. Let rise in warm draft-free area until dough is puffed and almost reaches top of pan, about 45 minutes for refrigerated dough and 20 minutes for room-temperature dough.
- Meanwhile, position rack in center of oven and preheat to 500°F. Generously spray inside of oven with water (about 8 sprays); immediately place bread in oven. Lower oven temperature to 400°F and bake bread until top is deep brown and crusty and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely.
WALNUT RAISIN WHOLE WHEAT BREAD
Wonderful flavor and the walnuts and raisins give it great texture. Try this bread lightly toasted with a sharp farmhouse Cheddar cheese for breakfast! Adapted from the New Basics Cookbook.
Provided by Sharon123
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Combine yeast, warm water, and milk in a large bowl. Let the mixture stand until the yeast has dissolved, about 5 minutes.
- Add the sugar, 1/2 cup cornmeal, butter, walnuts, raisins, salt, pepper, whole wheat flour, and 2 cups of the white flour. Beat well. Move the dough to a lightly floured surface and knead for 2-3 minutes, adding the remaining white flour as necessary to make it workable. Let the dough rest, covered loosley with a towel, for 10-15 minutes.
- Knead the dough again, until it is smooth and elastic, 8-10 minutes. Sprinkle with extra flour if you need to keep it from sticking.
- Oil a large bowl and turn the dough in it to coat with the oil. Cover the bowl and let dough rise in a warm place till doubled in bulk, about 1 1/2 hours.
- Punch dough down and divide in half. Shape the halves into round loaves. Sprinkle a baking sheet with the remaining 2 tbls. cornmeal, and put the loaves on it, seam side down. Cover with the towel, and let them rise until doubled in bulk, about 45 minutes.
- Preheat the oven to 350*F.
- Place the baking sheet on the center rack of the oven, and bake until the bread is well browned and sounds hollow when the bottom is tapped with your finger, 45 minutes.
- Cool bread on a wire rack. Enjoy!
RAISIN WALNUT WHEAT BREAD
A braided loaf, this is one of the more delicious breads I've made. It's a Bernard Clayton recipe, modified with 50% whole wheat flour. Excellent for breakfast. I don't ice the loaf.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 3h30m
Yield 1 Loaf, 15 serving(s)
Number Of Ingredients 15
Steps:
- In large mixing bowl or mixer bowl, add the whole wheat flour and the non-flour dry ingredients.
- Pour in the hot water and add the shortening.
- Beat with a wooden spoon 150 strokes or with the mixer flat blade for 2 minutes.
- Stir in the fruit and nuts.
- Add the flour slowly, mixing with a wooden spoon and then by hand until a rough, soft mass is formed. If using a mixer, use dough hook and add flour until dough forms a soft ball around the hook and moves with it.
- Knead for 10 minutes, adding flour if too wet and a little water if too dry.
- Place dough in a clean, oiled bowl and let it rise until doubled in volume. Another test is when a finger poked into it leaves a dent that remains.
- Divide the dough into 3 equal pieces and gently roll into 3 strands, 20 inches long. If the dough resists stretching, cover and wait 10 minutes until the dough relaxes. The strands should be tapered at the ends.
- Braid the strands loosely and seal the ends, tucking them under.
- Cover the loaf with plastic wrap and let it rise until doubled in volume at room temperature. I place the loaf in the fridge overnight and the next day I let it warm and rise for about and hour and a half.
- Heat oven to 375F about 20 minutes before baking.
- Bake on a baking stone or baking sheet for about 30 minutes or until 200F internal temperature and remove and cool on a wire rack.
- Mix the topping ingredients and spread or drizzle on the loaf while the loaf is still slightly warm.
Nutrition Facts : Calories 217.5, Fat 6.5, SaturatedFat 1.2, Cholesterol 1.1, Sodium 179.7, Carbohydrate 35.5, Fiber 2.5, Sugar 12.4, Protein 5.8
RAISIN & WALNUT DARK RYE BREAD
Cocoa and molasses give this rye loaf a deep dark brown color and rich flavor. The recipe can be made with or without the raisins or walnuts, and can also be turned into buns or rolls.-Bee Engelhart, Bloomfield Hills, Michigan
Provided by Taste of Home
Time 45m
Yield 1 loaf (1-1/2 pounds, 12 slices).
Number Of Ingredients 12
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed., Grease a baking sheet; sprinkle with cornmeal. When cycle is completed, turn dough onto a lightly floured surface. Knead in raisins and walnuts. Shape into a round loaf; transfer to prepared pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake 30-35 minutes or until dark golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts :
RAISIN WHEAT BREAD
"My husband likes dense, hearty breads with a little crunch," says Lorraine Darocha of Mountain City, Tennessee. "So I took a basic wheat bread recipe and added crunchy sunflower seeds plus raisins and honey for sweetness. It's moist and tender but filling, too."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select wheat bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 164 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 29g carbohydrate, Fiber 3g fiber), Protein 5g protein.
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- Stir 1 1/4 cups water and yeast in large bowl to blend. Stir in warm milk, honey, and salt, then melted butter. Add 1 1/2 cups whole wheat flour and stir vigorously with wood spoon until well incorporated. Add 1/2 cup rye flour, oat bran and cocoa powder and stir until well blended. Add enough bread flour, 1/2 cup at a time, to form moist and sticky dough, stirring vigorously with wood spoon until well incorporated. Mix in raisins and walnuts. Cover bowl with plastic wrap. For do-ahead version: Refrigerate dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 1 hour (do not punch down dough).
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