Walnut Raisin Whole Wheat Bread: A Symphony of Texture and Taste

There’s a certain magic that happens when humble ingredients like whole wheat flour, toasted walnuts, and plump raisins converge. For me, this Walnut Raisin Whole Wheat Bread evokes memories of crisp autumn mornings, the scent of baking filling our cozy kitchen, and the sheer delight of slicing into a warm, crusty loaf. My grandmother, a formidable baker with an uncanny knack for coaxing the best from simple flour and water, always made this bread for our weekend gatherings, its hearty texture and sweet, nutty bursts a welcome counterpoint to our lively conversations. It’s more than just a recipe; it’s a taste of home, a comforting embrace in every slice.

Recipe Overview

• Prep Time: 1 hour 40 minutes (includes resting and rising)
• Cook Time: 45 minutes
• Total Time: 2 hours 25 minutes
• Servings: 12 slices (per loaf)
• Yields: 2 loaves
• Dietary Type: Vegetarian

Ingredients

This bread is a testament to the power of whole grains, enhanced by the satisfying crunch of walnuts and the chewy sweetness of raisins.

• 1 (1/4 ounce) package active dry yeast
• 1 cup warm water (about 105-115°F)
• 1 cup milk
• 2 tablespoons sugar
• 1/2 cup yellow cornmeal, plus 2 tablespoons yellow cornmeal
• 3 tablespoons unsalted butter, at room temperature
• 3 cups coarsely chopped walnuts
• 2 cups raisins
• 2 teaspoons salt
• 1 teaspoon fresh coarse ground black pepper
• 2 cups whole wheat flour
• 2 1/2 to 3 cups unbleached white flour

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Whisk or fork
• Wooden spoon or sturdy spatula
• Clean kitchen towel
• Baking sheet
• Wire cooling rack

Instructions

Crafting this Walnut Raisin Whole Wheat Bread is a rewarding process, yielding loaves that are both rustic and refined. Patience is key, allowing the dough to develop its character and rise to its full potential.

1. In a large bowl, combine the active dry yeast, warm water, and milk. Let this mixture stand undisturbed until the yeast has dissolved completely, which should take about 5 minutes. You’ll see a slight foaming on the surface, indicating the yeast is alive and ready.
2. To this yeasty liquid, add the sugar, 1/2 cup of yellow cornmeal, butter, coarsely chopped walnuts, raisins, salt, and fresh coarse ground black pepper.
3. Next, incorporate the whole wheat flour and 2 cups of the unbleached white flour. Beat everything well with a sturdy spoon or spatula until the ingredients are just combined. The mixture will be quite thick and shaggy at this stage.
4. Turn the dough out onto a lightly floured surface. Knead for 2 to 3 minutes, gradually adding more of the remaining unbleached white flour as needed, just enough to make the dough workable. The goal is a dough that is no longer excessively sticky but still has a pleasant chew.
5. Loosely cover the dough with a towel and let it rest for 10 to 15 minutes. This brief respite allows the gluten to relax, making the subsequent kneading easier and more effective.
6. After the rest, knead the dough again. Continue to knead until the dough becomes smooth and elastic. This process typically takes 8 to 10 minutes. If the dough starts to stick to your hands or the surface, sprinkle with additional flour as necessary to keep it from adhering.
7. Lightly oil a large bowl and turn the dough in it to coat all sides with the oil. This prevents the dough from drying out as it rises. Cover the bowl tightly and let the dough rise in a warm place until it has doubled in bulk. This will take approximately 1 1/2 hours, depending on the ambient temperature.
8. Once the dough has doubled, punch it down to release the accumulated gases. Divide the dough in half.
9. Shape each half into a round loaf.
10. Sprinkle the remaining 2 tablespoons of yellow cornmeal evenly across a baking sheet. Place the shaped loaves onto the prepared baking sheet, ensuring they are seam-side down.
11. Cover the loaves with the towel again and let them rise until doubled in bulk, which should take about 45 minutes.
12. While the loaves are undergoing their second rise, preheat your oven to 350°F (175°C).
13. Once the loaves have risen, place the baking sheet on the center rack of the preheated oven.
14. Bake for 45 minutes, or until the bread is well browned and, when you tap the bottom of a loaf with your finger, it sounds hollow. This hollow sound is your cue that the interior is cooked through.
15. After baking, remove the bread from the oven and cool it completely on a wire rack. Allowing the bread to cool properly is crucial for its texture and prevents it from becoming gummy.

Expert Tips & Tricks

To elevate your Walnut Raisin Whole Wheat Bread experience, consider these professional insights:

• Toasting the Walnuts: For an intensified nutty flavor and a crispier texture, lightly toast your chopped walnuts in a dry skillet over medium heat for a few minutes until fragrant before adding them to the dough. Be careful not to burn them.
• Raisin Hydration: If your raisins seem a bit dry, soak them in warm water for about 10 minutes before draining and adding them to the dough. This ensures they’ll be wonderfully plump and chewy within the bread.
• Oven Calibration: Ovens can vary. If you find your bread tends to brown too quickly, you can tent it loosely with aluminum foil during the last 10-15 minutes of baking. Conversely, if it’s not browning sufficiently, a few extra minutes in the oven might be needed.
• Dough Consistency: The exact amount of unbleached white flour needed can fluctuate based on humidity and the absorption properties of your flours. Always start with the lower amount and add more gradually, aiming for a dough that is soft and slightly tacky but manageable.
• Warm Rising Environment: A truly warm place for dough to rise can be achieved by turning your oven on to its lowest setting for a minute, then turning it off and placing the covered bowl inside.

Serving & Storage Suggestions

This Walnut Raisin Whole Wheat Bread is a versatile star. It’s magnificent served warm, its hearty crumb perfect for slathering with good quality butter or a dollop of cream cheese. For a truly exceptional breakfast or brunch, try it lightly toasted with a sharp, farmhouse Cheddar cheese. It also makes an excellent accompaniment to soups and stews.

Store any leftover bread at room temperature, well-wrapped in a bread bag or plastic wrap, for up to 3 days. For longer storage, wrap the cooled loaves tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe bag. It freezes beautifully for up to 3 months. Thaw at room temperature or gently reheat slices in a toaster or a low oven.

Nutritional Information

This table provides an estimated nutritional breakdown per serving, based on 12 slices per loaf.

Nutrient	Amount per Serving	% Daily Value
Calories	265.4 kcal	13%
Total Fat	13.1 g	17%
Saturated Fat	2.3 g	12%
Cholesterol	7.0 mg	2%
Sodium	217.3 mg	9%
Total Carbohydrate	33.1 g	12%
Dietary Fiber	4.4 g	16%
Sugars	11.6 g	23%
Protein	6.4 g	13%

(Note: Nutritional values are approximate and can vary based on specific ingredients and brands used.)

Variations & Substitutions

While this recipe is classic and delicious as is, feel free to experiment:

• Nut Swap: Pecans make a lovely substitute for walnuts, offering a slightly sweeter, milder flavor profile.
• Seed Addition: For added texture and nutrients, consider adding 1/4 cup of sunflower seeds or pumpkin seeds along with the walnuts.
• Spice It Up: A pinch of cinnamon or nutmeg can add a lovely warmth to the bread, especially appealing during cooler months.
• Flour Blend: If you prefer a lighter loaf, you can adjust the flour ratio, increasing the unbleached white flour slightly and reducing the whole wheat flour, but always maintaining at least 2 cups of whole wheat for its characteristic flavor and texture.

FAQs

Q: Why is my bread dough not doubling in size?
A: This can be due to a few reasons: the yeast may be old and inactive, the water wasn’t warm enough (or was too hot and killed the yeast), or the rising environment wasn’t warm enough. Ensure your yeast is fresh and the water is the correct temperature.

Q: How can I achieve a crispier crust?
A: You can create a steam-rich environment in your oven by placing a pan of hot water on the rack below the bread during the initial baking phase. Also, ensuring the bread cools completely on a wire rack allows air to circulate, preventing the bottom crust from becoming soggy.

Q: My bread is too dense. What could I have done wrong?
A: Density can result from insufficient kneading, leading to poor gluten development, or not allowing the dough to rise sufficiently. It could also be caused by adding too much flour during kneading.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. If you do, you can typically skip the initial blooming step and mix it directly with the dry ingredients, though you may need to adjust the liquid slightly. Follow the package directions for instant yeast.

Q: How long does it take for the dough to rise if my kitchen is cold?
A: If your kitchen is cold, the dough will take longer to rise. Look for the visual cue of doubling in size rather than relying solely on the time estimate. You can also use the “warm place” trick mentioned in the tips section.

Final Thoughts

This Walnut Raisin Whole Wheat Bread is a celebration of wholesome ingredients and timeless baking techniques. It’s a loaf that nourishes both the body and the soul, perfect for sharing with loved ones or enjoying as a quiet moment of indulgence. The interplay of textures – the yielding crumb, the satisfying chew of raisins, and the robust crunch of walnuts – is truly delightful. Serve it alongside a steaming mug of coffee or a rich, dark tea for a comforting and delicious experience. We hope you find as much joy in baking and savoring this bread as we do.