Rustic Raisin Bread

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

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories240
Total Fat1.5g
Saturated Fat0g
Cholesterol0mg
Sodium740mg
Total Carbohydrate50g
Dietary Fiber4g
Sugars10g
Protein9g