Caraway-Raisin Whole Wheat Bread

Oxmoor House
12 servings (serving size: 1 slice)


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1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon molasses
1 cup warm water (100° to 110°)
2 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup raisins
1 teaspoon caraway seeds
1 teaspoon salt
1 tablespoon vegetable oil
Cooking spray


Prep: 13 Minutes
Cook: 32 Minutes
Other: 1 Hour, 20 Minutes

Dissolve yeast and molasses in warm water in a small bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours. Add raisins, caraway seeds, and salt to flour mixture. Combine yeast mixture, flour mixture, and oil in a large bowl; stir until a soft dough forms.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; roll into a 13 x 6- inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4- inch loaf pan coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.

Preheat oven to 375°.

Bake at 375° for 32 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

Created date

March 2010

Nutritional Information

Calories 137
Fat 1.6 g
Satfat 0.3 g
Protein 3.6 g
Carbohydrate 27.7 g
Cholesterol 0 mg
Iron 1.6 mg
Sodium 200 mg
Caloriesfromfat 10 %
Fiber 2.0 g
Calcium 12 mg