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Honey Wheat Bread with Raisins Recipe
Honey Wheat Bread with Raisins Recipe photo by Taste of Home

Honey Wheat Bread with Raisins Recipe

Publisher Photo
Gayle Lewis of Yucaipa, California promises, "This bread is worth the effort. I usually send a loaf home with guests."
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES:60 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES: 60 servings

Ingredients

  • 1/3 cup canola oil
  • 1/4 cup honey
  • 1/4 cup raisins
  • 1/4 cup plus 1 tablespoon brown sugar, divided
  • 1/2 cup boiling water
  • 2-1/2 cups whole wheat flour
  • 2 to 2-1/2 cups all-purpose flour
  • 1 to 1-1/2 cups rye flour
  • 1/2 cup nonfat dry milk powder
  • 2 packages (1/4 ounce each) active dry yeast
  • 2-1/2 teaspoons salt
  • 1-3/4 cups warm water (120° to 130°)
  • 2 tablespoons cornmeal
  • 1 tablespoon butter, melted

Nutritional Facts

1 serving (1 slice) equals 66 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 107 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a blender, combine the oil, honey, raisins, 1/4 cup brown sugar and boiling water; cover and process until smooth. Cool to 120°-130°. In a large bowl, combine the whole wheat flour, 2 cups all-purpose flour, 1 cup rye flour, milk powder, yeast, salt and remaining brown sugar. Add raisin mixture and warm water; beat until smooth. Stir in enough remaining all-purpose and rye flour to form a soft dough.
  2. Turn onto a surface floured with all-purpose flour; 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. Turn onto a lightly floured surface; divide into fourths. Shape into four round loaves. Sprinkle greased baking sheets with cornmeal; place loaves on prepared pans. Let rise until doubled, about 30-45 minutes.
  4. Bake at 350° for 25-35 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks. Brush with butter; cool. Yield: 4 loaves (15 slices each).
Originally published as Honey Wheat Bread in Taste of Home June/July 2005, p52

Nutritional Facts

1 serving (1 slice) equals 66 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 107 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Honey Wheat Bread with Raisins

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Reviewed Jan. 24, 2011

Thank goodness for the internet! I recycled the Taste of Home that had this recipe. I am so glad to find it here! It is a wonderful bread the whole family loved, even our box turtle liked it!

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