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Golden Raisin Wheat Bread

 Golden Raisin Wheat Bread
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, W
48 ServingsPrep: 35 min. + rising Bake: 35 min.


  • 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


  • 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.
  • 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.
  • 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.
  • Bake at 350° for 35-40 minutes or until golden brown. Remove from

2 of 2

Golden Raisin Wheat Bread (continued)

Directions (continued)

  • pans to cool on wire racks. Yield: 3 loaves (16 slices each).
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.