Golden Raisin Wheat Bread Recipe
Golden Raisin Wheat Bread Recipe photo by Taste of Home

Golden Raisin Wheat Bread Recipe

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Since I'm single, I freeze extra loaves in freezer bags when I bake this nicely moist bread. Then the night before I'm about to run out of bread, I take a loaf out and thaw it at room temperature. It was only after I retired that I became interested in cooking and baking. Now, when relatives and I get together at Christmastime, I'm the one who's asked to bring the bread. -Nilah Schenck, Beloit, Wisconsin
TOTAL TIME: Prep: 35 min. + rising Bake: 35 min.
MAKES:48 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 35 min. + rising Bake: 35 min.
MAKES: 48 servings


  • 3/4 cup golden raisins
  • 1/2 cup boiling water
  • 3 cups whole wheat flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon salt
  • 1 teaspoon baking soda
  • 2 cups (16 ounces) plain yogurt
  • 1 cup water
  • 1/3 cup honey
  • 5 tablespoons butter
  • 4-1/2 to 5 cups all-purpose flour

Nutritional Facts

1 serving (1 slice) equals 99 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 191 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a small bowl, combine raisins and water; let stand for 10 minutes. Drain well; set aside. In a large bowl, combine whole wheat flour, yeast, salt and baking soda. In a saucepan, heat yogurt, water, honey and butter to 120°-130°. Add to dry ingredients. Add raisins and enough all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; divide into thirds. Shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 3 loaves (16 slices each).
Originally published as Golden Raisin Wheat Bread in Country Woman November/December 1998, p33

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Reviewed May. 24, 2011

"Easy to make! And great with a little peanut butter on it!"

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