Roasted Hazelnut Raisin Whole Grain Wheat Bread - Direct Method

READY IN: 2hrs 15mins


  • 5
    cups whole wheat flour (605 g, I use fresh ground wheat berries)
  • 2
    cups water (443 g room temperature)
  • 2
    teaspoons salt (11.4 g table salt or fine sea salt)
  • 2 12
    teaspoons instant yeast (8.5 g)
  • 1 12
    tablespoons honey (18.9 g)
  • 1
    tablespoon butter (softened - 14 g)
  • 1
    cup hazelnuts (113 g roughly roasted & roughly crushed)
  • 1
    cup raisins (113 g)


  • Mix the flour and water either by hand or mixer until all of the flour is wetted. Cover and let that sit at room temperature for 1 hour.
  • Roast hazelnuts at 375F for 14 minutes. Cool and remove skins by rubbing the hazelnuts between your hands. Crush the nuts roughly or leave whole.
  • Add salt and yeast, butter and honey and knead for 5 minutes.
  • Add nuts and raisins and knead for about 3 more minutes to mix them in uniformly.
  • Remove dough and place in a straight-sided clear container noting the level of the dough.
  • Cover with oiled plastic wrap and let rise until doubled in volume. After 20 minutes, remove the dough and stretch and fold it as you would a letter from top to bottom and side to side. Return to the container.
  • Divide the dough into 2 pieces and roll each piece until the length is about 8 inches each. Place each into 8" x 4" loaf pans sprayed with oil.
  • Preheat oven to 375°F.
  • Cover the pans with oiled plastic wrap and let rise until risen 1 1/2 times the volume or 1/2 inch above the pan tops.
  • Bake for 15 minutes and rotate the loaves for even baking.
  • After 35 to 45 minutes (total) check the temperature. Remove when the loaves are 195 F to 205°F.
  • Tip the loaves out onto racks and let cool to room temperature.