Our local Costco has stopped carrying the whole wheat raisin bread. It was a surprise to me, because it was delicious, and seemed to go along with the trend in organic, whole grain products that fill more and more shelf space at Costco. It was also disappointing, for this toast on the way to work, breakfast eater.
I have not been as successful with whole grain home baking as I would like. While I love the idea of whole grain foods, I still want them soft and flavorful. Then a couple of years ago I discovered and started using Spelt flour and that has made a big difference in the whole grain baking around here. So, lets make some shall we?
My husband made this bread, his first venture in bread baking, but not his last, I assure you! In this house we usually make one loaf of bread at a time, using a bread machine and the dough cycle. Once the dough cycle is over, the dough is deflated, shaped and place into a prepared loaf pan. The bread is given an additional rise, and baked in a standard loaf in the oven. The extra rise adds flavor and around here, it is all about taste.
|Whole Wheat Raisin Walnut Bread|
adapted from: Electric Bread, second edition
350 degree oven
makes 1 loaf
Layer in a bread machine in the following order:
1 1/4 c water
2 T butter
2 T honey
1 T molasses
3 1/2 c whole wheat flour, we use spelt flour
2 T dry milk
1 1/2 t salt
1 1/2 T gluten
1 T (or 1 package) yeast
Process on dough cycle. When done, add
1 1/2 c raisins
1 c walnut pieces
Restart machine and run for 3-5 minutes to knead in the raisins and walnut pieces. This will also prepare the dough for a quick shaping into a log or loaf shape.
Place in a prepared loaf pan, let rise until doubled in bulk. Or, you can place covered in the refrigerator for an overnight rise and bake the next day.
When ready to bake, preheat oven to 350, bake 25-35 minutes or until done in your oven.
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