Rustic Raisin Bread

Serves: 8Hands-on: 10 minutesTotal: 4 hours 10 minutesDifficulty: Medium

Serves: 8


  • 1½ cups warm water
  • 2½ tsp. active dry yeast
  • 2½ tsp. salt
  • ⅓ cup wheat germ
  • 1 cup whole-wheat flour
  • 2 cups bread flour
  • 2 Tbsp. honey
  • 1 tsp. cinnamon
  • ½ cup raisins
  • 1 egg white
  • ½ Tbsp. water


  • Combine water, yeast, and salt in mixer bowl or food processor. Using dough hook or dough attachment for food processor, add in remaining ingredients except egg white and ½ tablespoon water; mix well until very soft dough is formed.
  • Transfer dough to loosely covered large bowl; allow to rise at room temperature for 2 hours. Dough can be used after rising; however, it is much easier to handle after it has been refrigerated several hours or overnight.
  • When ready to bake, lightly grease a baking sheet. Scoop dough out of bowl with wet hands (this makes it easier to handle); shape into elongated loaf and place on pan. Score the top of the dough with a sharp knife from one end to the other. Cover and allow dough to rise for 1 hour.
  • Preheat oven to 375°F. Brush loaf with egg wash of 1 tablespoon egg white and ½ tablespoon water.
  • Bake on middle rack of preheated oven. Place shallow pan of hot water on the lower rack to create steam under bread.
  • Bake for 45–50 minutes, until bread is golden brown. Cool in pan for 10 minutes, then remove to wire rack. Allow bread to cool completely before slicing.