Whole Wheat Raisin Apple Bread Recipes

WHOLE-WHEAT CINNAMON-RAISIN BREAD

Steps:

• Make the dough.
• Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
• Let it rise.
• Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
• Soak the raisins.
• Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
• Fold the dough.
• Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
• Add the filling.
• Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
• Form the loaves.
• Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
• Bake the bread.
• Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.

APPLE RAISIN QUICK BREAD

Steps:

• Preheat oven to 325°. In a bowl, beat oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder; beat into the egg mixture. Stir in apples, raisins and nuts. Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 10 minutes before removing from pans to wire racks.

WHOLE WHEAT RAISIN BREAD

Steps:

• Soak raisins beforehand in some warm water.
• In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
• In another bowl, mix warm water and canola oil.
• Gradually add warm water mixture to flour mixture.
• Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
• Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
• Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
• Bake at 350F for 30 to 35 minutes or until done.
• Remove from pans; cool on wire rack. Brush with melted butter.

RAISIN WHOLE WHEAT QUICK BREAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the milk, butter and honey. Stir into dry ingredients just until moistened. Fold in the carrots, raisins, dates, almonds and pecans., Transfer to three greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

WHOLE WHEAT RAISIN APPLE BREAD (NO KNEAD!)

Steps:

• MIX apple, raisins, nuts, yeast, sweetener, spices, salt, and water into bowl.
• ADD three cups flour and mix gently.
• ADD one cup flour or as needed to make a sticky dough consistency.
• SET aside for 20 minutes to allow flour to absorb and for the dough to start rising.
• DIVIDE into two loaves with well-floured hands.
• PUT both balls of dough onto an oiled cookie sheet, one on each side.
• RISE until double, while cookie sheet is sitting on the stove.
• PREHEAT oven to 400F while bread is rising. The heat will speed up the process and then your oven will be hot when the bread is ready.
• BAKE at 350F for 35 minutes or until golden.
• REMOVE from oven and cool on a rack.

WHOLE WHEAT APRICOT RAISIN BREAD

Steps:

• Preheat oven to 350°F
• Chop apricots into 1/2" pieces and soak them in the milk for 4 hours.
• Place the flour, salt, baking powder, soda and nutmeg in a bowl and cut in butter. Add sugar and raisins.
• Make a well in the center and pour in the beaten egg and the milk and apricots. Mix well to make a soft dough.
• Place mixture in a greased 1-pound loaf pan and bake for 35 minutes or until a toothpick stuck in the center comes out clean.
• Turn the loaf onto a wire rack to cool.

APPLE RAISIN HONEY WHEAT BREAD

Steps:

• In a mixing bowl combine whole wheat flower, baking powder, baking soda, cinnamon, and sugar.
• In a separate bowl combine the dark brown sugar, Egg whites, butter, honey, and milk.
• With a mixer combine the wet ingredients with the dry ingredients on medium low speed for 15 seconds then add the apple pieces and raisins and mix on same speed for additional 25 seconds. Batter should be lumpy with apples and raisins but moist looking. Spray a large loaf pan with non stick baking spray before putting batter in oven at 350 for 50 minutes knife should come out clean when inserted in center of loaf to know its done. Enjoy!

EASY CINNAMON APPLE RAISIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Take peeled and chopped apples and place them in a micowave safe bowl.
• Add water to the apples and microwave for 1 to 1 1/2 minutes.
• Combine apples and all remaining ingriendients and mix thoroughly.
• Pour mixture into a greased loaf pan.
• Bake for 1 hr to 1 hr 15 minutes.
• When done let sit for 15 mins before removing from pan and placing on a wire rack.
• Enjoy!

WHOLE WHEAT RAISIN APPLE BREAD

Steps:

• Soften yeast in ½ c warm water.
• Mix egg, milk, honey, and ½ tsp salt.
• Add yeast, raisins, and apples.
• In large bowl mix whole wheat flour and 1 ½ c white flour.
• Add milk mixture.
• Mix well.
• Stir in cracked wheat.
• Knead in remaining flour.
• Let raise till double in bulk.
• Punch down.
• Shape into loaves.
• Let raise till double.
• Bake at 375° for 30 minutes.
• Cover with foil after first 10 minutes.
• Remove from pan and cool on wire rack.

APPLE, RAISIN AND WALNUT BREAD

Steps:

• In a large bowl, mix whole wheat flour, rye flour, yeast, salt and 2 cups bread flour. In a small saucepan, heat apple juice, yogurt and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining bread flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead in dried apples, raisins and walnuts until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into round loaves. Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Using a sharp knife, make 3 shallow slashes on top of each loaf. If desired, brush loaves with egg. Bake until golden brown, 35-40 minutes. Remove from pans to wire racks to cool.