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 Time30minutes
Cook Time50minutes
Resting time3hours
Total Time1hour20minutes
Servings14
Calories182kcal
AuthorThe Hungry Bites
Ingredients
2cups(260 grams) whole wheat flour
1cup(130 grams) bread flour
2teaspoons(6 grams) active dry yeast
1cup(245 grams) warm water, (but not hot)
2tablespoonsolive oil
2tablespoonsgrape or maple syrup (or honey for non vegans)
1teaspoon(10 grams) fine salt
1/4teaspooncinnamon
3/4cups(80 grams) chopped walnuts
1/2cup(80 grams) raisins
Some extra flour for kneading and shaping
Instructions
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.
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.
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).
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.
Let the bread rise until doubled in volume and preheat your oven to 430°F (220°C).
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!