Caraway-Raisin Whole Wheat Bread

Yield: 12 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 137
  • Fat: 1.6g
  • Saturated fat: 0.3g
  • Protein: 3.6g
  • Carbohydrate: 27.7g
  • Cholesterol: 0mg
  • Iron: 1.6mg
  • Sodium: 200mg
  • Calories from fat: 10%
  • Fiber: 2.0g
  • Calcium: 12mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.)
  3. 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.
  4. Preheat oven to 375°.
  5. Bake at 375° for 32 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
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