Multigrain Raisin Bread Recipe

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After years of searching for the perfect whole-grain raisin bread, Debra Van Den Heuvel whipped up this tasty recipe in Gilman, Wisconsin. “My family loves it, and it makes such wonderful French toast,” she says.

This recipe is:

Healthy

Diabetic Friendly

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Multigrain Raisin Bread Recipe

Prep: 40 min. + rising Bake: 40 min. + cooling

Yield: 32 Servings

40 40 80

Ingredients

2 cups raisins
1-1/2 cups water
1/2 cup old-fashioned oats
1 tablespoon active dry yeast
1-1/4 cups warm water (110° to 115°)
1/4 cup honey
2 eggs
3/4 cup nonfat dry milk powder
2 teaspoons salt
1-1/2 teaspoons ground cinnamon
2 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour

Directions

In a small saucepan, bring raisins and water to a boil. Reduce heat; cover and simmer for 5 minutes. Drain, reserving 1/2 cup liquid. Stir oats into reserved liquid; set raisins and oat mixture aside.
In a large bowl, dissolve yeast in warm water. Stir in honey; let stand for 5 minutes. Add the eggs, milk powder, salt, cinnamon, whole wheat flour, 1 cup all-purpose flour and oat mixture. Beat on medium speed for 3 minutes. Stir in enough remaining all-purpose flour to form a firm dough. Stir in raisins (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; shape into two loaves. Place in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 40 minutes.
Bake at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 slice equals 124 calories, 1 g fat (trace saturated fat), 14 mg cholesterol, 169 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

Originally published as Multigrain Raisin Bread in Light & Tasty April/May 2007, p49

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(1-1) of 1 reviews

Reviewed on Jan. 26, 2010 by azzilu

next time, i would add a bit more cinnamon, 1/2 -3/4 t. more....i combined dark and golden raisins....it is a very dense bread...it doesn't rise very much...i baked it about 25-30 min., til golden...