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Multigrain Raisin Bread

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.

32 ServingsPrep: 40 min. + rising Bake: 40 min. + cooling

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,

2 of 2

Multigrain Raisin Bread (continued)

Directions (continued)

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).

Nutrition 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.