Raisin Nut Wheat Bread

Plain wheat bread just doesn’t do much for me, not too exciting. At our house, this is our snacking bread, grab a piece plain or butter it and sprinkle with cinnamon sugar. I might be fooling myself but I would like to think it is healthy, hey, it has wheat flour, raisins and nuts!

Raisin Nut Wheat Bread!

2 cups warm water (110°)
1 pkt (2¼ tsp) dry yeast
3 Tbl sugar
2 Tbl oil
2 cups whole wheat flour
2¼ cups all-purpose flour
2 tsp salt
1¼ tsp cinnamon
1½ cups raisins
1½ cups chopped walnuts

In bowl of mixer, sprinkle yeast over the warm water and sprinkle sugar over the yeast. Let sit until foamy. Add oil, wheat flour, all-purpose flour, salt, and cinnamon, mix until almost combined. Add raisins and walnuts. Knead. Turn out into greased bowl, cover, and let rise about one hour. Shape dough into two loaves, cover and let rise about one half hour or until doubled in size. Bake in preheated 375° oven for 30 minutes or until internal temperature is 200°.

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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