Best Whole Wheat Raisin Loaf Recipes

WHOLE WHEAT RAISIN LOAF

Steps:

• Combine 2 cups of all-purpose flour (spooning lightly to measure) the sugar, salt, cinnamon, nutmeg and yeast in a large bowl.
• Heat milk, water and oil in a medium size sauce pan until very warm (120 to 130-degrees).
• Pour into dry ingredients.
• Beat mixture with electric mixer on medium speed 4 minutes or until well blended.
• Add whole wheat flour, oats and raisins; beat with a wooden spoon until blended.
• Beat in enough of the remaining white flour to make a soft dough.
• Turn dough out onto a light floured surface.
• Kneed until smooth and elastic, about 5 minutes, using only enough of the remaining white flour to keep the dough from sticking.
• Place dough into a large buttered bowl; turn to bring buttered side up and cover with a cloth.
• Let rise in a warm place, away from drafts, until double in volume, about one hour.
• Grease two loaf pans.
• Punch down dough; divide in half; shape into loaves.
• Place loaves in pans; brush tops with melted butter.
• Cover and let rise in a warm place until double, about 30 minutes.
• Bake at 375-degrees for 40 minutes and loaves sound hallow when tapped with fingers.
• Remove from pans to wire rack and brush with butter.
• Let cool.

WHOLE WHEAT RAISIN LOAF

Steps:

• 1. In large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup sugar, salt, cinnamon, nutmeg and yeast mix well. In medium saucepan, heat milk, water and oil until very warm (120 to 130°F.). Add warm liquid to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in whole wheat flour, rolled oats, raisins and an additional 1/4 to 3/4 cup all-purpose flour until dough pulls cleanly away from sides of bowl.2. On floured surface, knead in remaining 1/4 to 3/4 cup all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 20 to 30 minutes.3. Grease two 9x5 or 8x4-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half shape into loaves. Place in greased pans. Cover let rise in warm place until light and doubled in size, 30 to 45 minutes.4. Heat oven to 375°F. Uncover dough. Bake 40 to 50 minutes or until deep golden brown and loaves sound hollow when lightly tapped. If loaves become too brown, cover loosely with foil during last 10 minutes of baking. Immediately remove from pans cool on wire racks for 1 1/2 hours or until completely cooled. Brush tops of loaves with margarine sprinkle with 1 teaspoon sugar.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 160 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 210 mg 9% * Total Carbohydrate: 29 g 10% * Dietary Fiber: 3 g 12% * Sugars: 7 g * Protein: 5 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 4% * Iron: 8% * Dietary Exchanges: 2 Starch or 2 CarbohydrateSee Cook's Note: The Upper Crust