Whole Wheat Raisin Loaf

"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."
photo by Michael Sommermeyer photo by Michael Sommermeyer
photo by Michael Sommermeyer
Ready In:
2hrs 25mins
2 loaves




  • 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.

Questions & Replies

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  1. 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)
  2. An excellent bread...we made it in the breadmaker.



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