RAISIN WHEAT BREAD
"My husband likes dense, hearty breads with a little crunch," says Lorraine Darocha of Mountain City, Tennessee. "So I took a basic wheat bread recipe and added crunchy sunflower seeds plus raisins and honey for sweetness. It's moist and tender but filling, too."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select wheat bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 164 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 29g carbohydrate, Fiber 3g fiber), Protein 5g protein.
HONEY WHEAT BREAD
This recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. -Dorothy Anderson, Ottawa, Kansas
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; 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. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 99 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 19g carbohydrate, Fiber 3g protein.
APPLE RAISIN HONEY WHEAT BREAD
Make and share this Apple Raisin Honey Wheat Bread recipe from Food.com.
Provided by sugarpoplollidrop
Categories Quick Breads
Time 1h20m
Yield 1 large loaf, 15-20 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl combine whole wheat flower, baking powder, baking soda, cinnamon, and sugar.
- In a separate bowl combine the dark brown sugar, Egg whites, butter, honey, and milk.
- With a mixer combine the wet ingredients with the dry ingredients on medium low speed for 15 seconds then add the apple pieces and raisins and mix on same speed for additional 25 seconds. Batter should be lumpy with apples and raisins but moist looking. Spray a large loaf pan with non stick baking spray before putting batter in oven at 350 for 50 minutes knife should come out clean when inserted in center of loaf to know its done. Enjoy!
HONEY RAISIN PECAN WHOLE WHEAT BREAD
Make and share this Honey Raisin Pecan Whole Wheat Bread recipe from Food.com.
Provided by Normaone
Categories Yeast Breads
Time 3h10m
Yield 1 1/2 pound loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Spray the bread container of your bread machine with cooking spray.
- Add ingredients,except pecans and raisins, according to the recommendation of your bread machine manufacturer.
- Use the whole wheat or basic/white setting.
- Use the light or medium crust setting.
- Remove and cool on rack when baked.
WHOLE-WHEAT CINNAMON-RAISIN BREAD
Provided by Ellie Krieger
Time 4h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Make the dough.
- Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
- Let it rise.
- Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
- Soak the raisins.
- Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
- Fold the dough.
- Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
- Add the filling.
- Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
- Form the loaves.
- Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
- Bake the bread.
- Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.
HONEY WHEAT BREAD
Provided by Food Network
Categories side-dish
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees Fahrenheit. Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves. Let bread double in size again. Bake until crusty and brown on top.
HONEY WHEAT BREAD I
This is a county fair blue ribbon winning loaf - it is delicate and soft.
Provided by Kristin Zaharias
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h30m
Yield 24
Number Of Ingredients 11
Steps:
- Dissolve yeast and sugar in 1/2 cup warm water.
- Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
- Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
- Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.5 g, Cholesterol 7.1 mg, Fat 4.8 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 218.7 mg, Sugar 4.7 g
WHOLE WHEAT RAISIN BREAD
Make and share this Whole Wheat Raisin Bread recipe from Food.com.
Provided by havent the slightest
Categories Yeast Breads
Time 2h35m
Yield 1 loaf (2 lb)
Number Of Ingredients 9
Steps:
- Soak raisins beforehand in some warm water.
- In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
- In another bowl, mix warm water and canola oil.
- Gradually add warm water mixture to flour mixture.
- Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
- Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
- Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
- Bake at 350F for 30 to 35 minutes or until done.
- Remove from pans; cool on wire rack. Brush with melted butter.
HONEY WHEAT SUNFLOWER AND RAISIN BREAD (BREAD MACHINE)
Delicious and easy to make. The whole family loved this one, especially the kids. Makes a very large loaf, about 1 1/2 pound.
Provided by Some1sGrandma
Categories Yeast Breads
Time 4h5m
Yield 1 large loaf, 24 serving(s)
Number Of Ingredients 10
Steps:
- Add all but the sunflower seeds and raisins in your bread machine in the order listed.
- Set to the whole wheat, large loaf setting.
- Allow your machine to make dough into a ball before adding seeds and raisins.
- Allow your machine to do the rest until bread is finished baking.
- Remove loaf etirely from machine and baste with melted butter or margarine while still very warm. This will keep the crust fresh and soft.
- When bread is cool you may slice and store in an airtight container or storage bag.
HONEY WHOLE-WHEAT BREAD
For the ultimate whole-wheat sandwich bread, this loaf relies on 100 percent whole-grain flour and equal amounts of honey and butter to keep it soft. This recipe is adapted from Ben Butler at Hayden Flour Mills. Martha made this recipe on "Martha Bakes" episode 807.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h35m
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- In a small bowl, stir honey into warm water, then sprinkle with yeast. Let stand until foamy, about 5 minutes.
- Stir together flour and salt in a medium bowl, then stir in yeast mixture and melted butter just until a dough forms. Knead on a lightly floured surface until smooth, 5 to 10 minutes. Transfer to a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 45 minutes.
- Preheat oven to 375 degrees. Punch down dough. Shape into an 8-inch square, about 1 inch thick. Fold in two opposite sides of dough to meet in middle, slightly overlapping. Press seam to seal. Place dough, seam-side down, in a buttered 9-by-5-inch loaf pan. Sprinkle with flour. Cover with plastic wrap and let rise in warm spot until dough is about 3/4 inch above top of pan, 30 to 45 minutes.
- Transfer pan to oven and immediately reduce heat to 350 degrees. Bake, rotating pan halfway through, until top is golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Let cool in pan on wire rack 20 minutes, then turn out bread onto rack and let cool completely. Bread can be stored, tightly wrapped, at room temperature up to 3 days or frozen up to 3 months.
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