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Easy whole wheat walnut - raisin bread (Vegan) feat

Easy whole wheat walnut - raisin bread (Vegan)

Nothing beats the smell of fresh bread baking in your kitchen. This easy whole wheat bread with raisins and walnuts is no exception!

Course Appetizer, Breakfast, Brunch
Cuisine Mediterranean
Keyword Bread, raisin, vegan, walnut, whole wheat
Prep Time 30 minutes
Cook Time 50 minutes
Resting time 3 hours
Total Time 1 hour 20 minutes
Servings 14
Calories 182 kcal
Author The Hungry Bites

Ingredients

  • 2 cups (260 grams) whole wheat flour
  • 1 cup (130 grams) bread flour
  • 2 teaspoons (6 grams) active dry yeast
  • 1 cup (245 grams) warm water, (but not hot)
  • 2 tablespoons olive oil
  • 2 tablespoons grape or maple syrup (or honey for non vegans)
  • 1 teaspoon (10 grams) fine salt
  • 1/4 teaspoon cinnamon
  • 3/4 cups (80 grams) chopped walnuts
  • 1/2 cup (80 grams) raisins
  • Some extra flour for kneading and shaping

Instructions

  1. Proof the yeast: transfer the yeast and two tablespoons of the flour to a large bowl and mix. Add the water and let it rest for 15 minutes. After 15 minutes it should have foamed.
  2. Apply the autolyse method: Add the rest of the whole wheat and the bread flour and gently mix with a fork just until moistened. Let it rest for 20-30 minutes.
  3. Knead the dough: Add the olive oil, the grape syrup, the salt, and the cinnamon and knead well until you get a smooth dough. Cover the dough with a clean towel and let it rest in a warm place until doubled in volume (this can take from 1 to 3 hours depending on the temperature of the room).
  4. Make the bread: Lightly flour your working surface and knead the dough to deflate it. Using a rolling pin or your hands, flatten the dough and spread the walnuts and the raisins on its surface. Gently fold and knead a few times until the nuts and the raisins are well distributed throughout the dough. Shape the bread and transfer it on a baking pan lined with baking paper.
  5. Let the bread rise until doubled in volume and preheat your oven to 430°F (220°C).
  6. When the bread is ready, put it in the oven and reduce temperature to 356°F (180°C). Bake for 45-55 minutes or until it is well browned on its surface. Let it on a rack to cool. Eat!