Honey Wheat Bread with Raisins Recipe

5 1 1
Honey Wheat Bread with Raisins Recipe
Honey Wheat Bread with Raisins Recipe photo by Taste of Home
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Honey Wheat Bread with Raisins Recipe

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5 1 1
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Gayle Lewis of Yucaipa, California promises, "This bread is worth the effort. I usually send a loaf home with guests."
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min. + cooling

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

Directions

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.
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.
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.
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 slice: 66 calories, 2g fat (0 saturated fat), 1mg cholesterol, 107mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

  • 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
  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

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Patty H-G User ID: 5781834 61722
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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