Whole Wheat Raisin Loaf

READY IN: 2hrs 25mins
Recipe by Michael Sommermeyer

My mother introduced this loaf to my family 20 years ago. It was a favorite bread during the holidays and became a favorite at our Bed and Breakfast as the bread in our Creamcheese and Banana Slice French Toast Sandwiches.

Top Review by Chef Marika

This recipe is incredible... my daughter ate 1 of three loaves in one day... I do add 1/2 cup toasted sunflower seeds and 2 large tbsps. high gluten flour (Red Mill) Also if the dough seems too dry I add small handful of warm not hot water. ( I made this with a dough hook in a mixer)

Ingredients Nutrition

Directions

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

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