This morning I was really wanting some raisin toast…..only had regular bread (Haven’t actually made raisin bread in a LONG time), so I decided to go ahead and make a couple of loaves of whole wheat raisin bread. Since I haven’t made bread by hand (not using my Bosch mixer) in a long while, I thought I’d do that, and share the recipe with you all. This is the same recipe that I use for my regular daily whole wheat bread, I just added raisins. So if you are looking for a good soft whole wheat bread, this is the recipe that I use.
Whole Wheat Raisin Bread
(This is the hand method, you can easily make this in a large heavy duty stand mixer if you want to).
In a large mixing bowl combine:
- 2 cups warm water (between 100-110 degrees, NO WARMER THAN 115degrees)
- 3 cups freshly ground whole wheat flour
- 1 Tbsp. yeast (I use and prefer SAF instant yeast, it really does make a difference)
After mixing well with a wooden spoon let stand at room temperature for 20 minutes or until puffy. Stir down with wooden spoon and add:
- 1/4 cup cold pressed extra virgin olive oil
- 1/4 cup honey
- 1 1/4 tsp. sea salt
Stir in until well incorporated. Then add:
- 1/3 cup vital wheat gluten
- 2 cups whole wheat flour
- 3/4 cup organic raisins
Mix all in using wooden spoon. Then turn dough onto lightly floured (with whole wheat flour) counter top and knead in additional flour (1/2-1 cup….today I used slightly less than 1/2 cup) until you have a nice supple dough that is no longer sticky but slightly tacky. Knead dough by hand for 7-8 minutes until it is nice and elastic and supple. Place back in bowl and cover with a slighly damp clean tea towel. Let stand for 30 minutes or until doubled in bulk. Punch down dough, divide into two equal pieces and form into loaves. Place loaf shaped dough into lightly oiled loaf pans and let rise until doubled in bulk.
Preheat oven to 350 degrees. Bake loaves for 30-35 minutes or until loaves are a nice golden brown and have reached an internal temperature of at least 190 degrees. Remove from oven and let cool in pans for 10 minutes (covered with a clean tea towel), remove from pans and let cool completely on cooling racks (covered with a tea towel to keep the crust nice and soft).
If you are interested in seeing my bread tutorial you can see this process with step by step pictures by clicking here .