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    You are in: Home / Recipes / Raisin Walnut Wheat Bread Recipe
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    Raisin Walnut Wheat Bread

    Raisin Walnut Wheat Bread. Photo by Red Apple Guy

    1/1 Photo of Raisin Walnut Wheat Bread

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    3 hrs

    30 mins

    Red Apple Guy's Note:

    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.

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    Ingredients:

    Serves: 15

    Yield:

    Loaf

    Units: US | Metric

    dough

    topping

    Directions:

    1. 1
      In large mixing bowl or mixer bowl, add the whole wheat flour and the non-flour dry ingredients.
    2. 2
      Pour in the hot water and add the shortening.
    3. 3
      Beat with a wooden spoon 150 strokes or with the mixer flat blade for 2 minutes.
    4. 4
      Stir in the fruit and nuts.
    5. 5
      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.
    6. 6
      Knead for 10 minutes, adding flour if too wet and a little water if too dry.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Braid the strands loosely and seal the ends, tucking them under.
    10. 10
      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.
    11. 11
      Heat oven to 375F about 20 minutes before baking.
    12. 12
      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.
    13. 13
      Mix the topping ingredients and spread or drizzle on the loaf while the loaf is still slightly warm.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

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    Nutritional Facts for Raisin Walnut Wheat Bread

    Serving Size: 1 (74 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 217.4
     
    Calories from Fat 58
    26%
    Total Fat 6.5 g
    10%
    Saturated Fat 1.2 g
    6%
    Cholesterol 1.0 mg
    0%
    Sodium 179.6 mg
    7%
    Total Carbohydrate 35.4 g
    11%
    Dietary Fiber 2.4 g
    9%
    Sugars 12.3 g
    49%
    Protein 5.8 g
    11%

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